Confetti Sour Cream Bundt Cake

Rose Mary Mogan


Bundt cakes doesn't get much easier that this simple recipe, that is made from a boxed cake mix, with other ingredients added to give it more flavor.

I used milk instead of the water called for on the box, and added butter extract, and sour cream, with vanilla bean paste to punch up the flavor just a bit.

I served it plain with just a dusting of powdered sugar on top. I baked it in my special Heritage Bundt cake pan to make an impressive presentation.

Set on a pedestal cake stand and adorned with fresh Blueberries, mini marshmallows & red almond candy, the cake made a beautiful debut.

★★★★★ 1 vote
8 or more depending on portion sizes
15 Min
40 Min


1 box
stars & stripes cake mix, or your choice
1 c
1 c
sour cream, room temperature
1/3 c
canola or vegetable oil
3 large
eggs, room temperature
2 tsp
vanilla bean paste
2 tsp
butter flavored extract
1 pkg
confetti package from cake mix
powdered sugar for dusting (optional)
garnishing of your choice, i used marshmallows, blueberries and red candies


1Preheat oven to 350 degrees F. Assemble the ingredients you will need for cake. Make sure eggs, and milk is at room temperature.
2Add cake mix, eggs,& oil to a medium size mixing bowl, and beat till blended together and no lumps remain.
3Add the sour cream both extracts, and beat again till blended. Remove beater, and finish with wooden spoon or spatula, add the confetti package, and stir to blend.
4Prepare cake pan by spraying with bakers joy. Pour cake batter into pan and bake according to package directions or until tooth pick inserted into center of cake comes out clean.
5Remove from oven and allow to sit for about 10 minutes, till cake pulls away from sides of pan.
6Invert onto cooling rack or serving platter, and allow to cool completely. Dust with powdered sugar or drizzle with a thin glaze. Garnish and decorate as desired.

About Confetti Sour Cream Bundt Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy