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Mini Funfetti Pound Cakes

Like I said, I’m convinced funfetti makes everything taste better!

Mini Funfetti Pound Cakes


Adapted from Itsy Bitsy Foodies

  • 2 ¼ cups flour
  • 1 cup Funfetti Cake Mix
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups sugar
  • 1 cup shortening or butter
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 3 eggs
  • 3 tablespoons rainbow sprinkles


  • 2 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablspoon milk or water, to consistency
  1. Preheat the over to 325° F
  2. In a small bowl, mix the flour, cake mix, baking soda, and salt. Set aside
  3. Cream the sugar and the shortening.  Add the sour cream, eggs, vanilla and dry ingredients.  Mix in the sprinkles. Pour the smooth batter into a greased and floured mini bundt pans
  4. Bake the cakes for 30 minutes at 325 degrees or until a toothpick comes out clean.  Let it cool in the pan for fifteen minutes prior to removing it
  5. To remove the cakes, gently slide a sharp knife around all of the edges to loosen them from the pan.  Then place a plate over the top of the pans and flip it over to allow the cakes to slide out. Let them cool completely
  6. For the glaze, whisk all the ingredients together in a small bowl. If too thin, add more sugar or if too thick, add more milk/water. Drizzle over cooled bundts



Aren’t they adorable?!

Adding the glaze

These were definitely a hit; my mom told me they were “dangerous to keep in the house”


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