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A slice of Funfetti Cheesecake on a spatula next to the original whole bundt cake in the background. This Funfetti Cheesecake Bundt Cake is a vanilla bundt cake filled with a funfetti Oreo cheesecake filling. It’s topped with a cream cheesecake glaze. You can see it's nice and dense and loaded with plenty of sprinkles.

Funfetti Cheesecake Bundt Cake

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour and 25 minutes
  • Yield: 12 servings

Description

This Funfetti Cheesecake Bundt Cake is a vanilla bundt cake filled with a funfetti Oreo cheesecake filling. It’s topped with a creamy cheesecake glaze. You can see it’s nice and dense and loaded with plenty of sprinkles.

Ingredients

For the Cake:

  • 1 box Vanilla Cake Mix
  • 1 3.4 ounce box Instant Vanilla Pudding Mix
  • 3 Eggs
  • 1/2 cup Vegetable Oil
  • 3/4 cup Milk
  • 1 cup Sour Cream
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Sprinkles

For the Cheesecake:

  • 1 8 ounce package Cream Cheese
  • 1 Egg
  • 1/3 cup Vanilla Cake Mix
  • 1 teaspoon Pure Vanilla Extract
  • 1 1/2 cups crushed Golden Oreos
  • 1/4 cup Sprinkles

For the Topping:

  • 4 ounces Cream Cheese, softened
  • 2 cups Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 45 teaspoons Heavy Whipping Cream
  • Sprinkles, for garnish

Instructions

For the Cake:

  1. Preheat the oven to 350°F. Generously grease a large bundt pan with Crisco and coat it with flour. Do not skip this step, it is important to help the cake release from the pan!
  2. In a large mixing bowl, combine the cake mix, vanilla pudding mix, eggs, oil, water, sour cream, and vanilla extract. Mix all of the ingredients until they are well combined then fold in the sprinkles. Set aside.

For the Cheesecake:

  1. Remove the wrapper and microwave the cream cheese for 20-25 seconds.
  2. In a medium-sized bowl, combine the softened cream cheese with the egg, vanilla cake mix, and vanilla extract. Mix all of the ingredients until they are well combined and smooth. Stir in the crushed Oreos and sprinkles.
  3. Place at least 1/3 of the cake batter into the bottom of the greased and floured pan, be sure to cover at least the bottom nooks and crannies.
  4. Then spread the Oreo cheesecake over top of the cake batter and try to spread it evenly.
  5. Finally, cover the cheesecake layer with the remaining cake batter. Bake at 350°F for 45-55 minutes. Note that baking times will vary by oven and pan type. To test the cake for doneness, insert a knife into the cake, if the knife comes out clean, the cake is done.
  6. Allow the cake to cool for at least 15-20 minutes and gently run a knife around the sides of the pan to help release the cake from the sides of the pan. Turn the cake onto a pan by placing the pan on the top of the cake and use two hands to invert it. Allow the cake to cool completely.

For the Topping:

  1. Remove the wrapper and microwave the cream cheese for 20-25 seconds and then beat the cream cheese until it’s smooth.
  2. Then add the powdered sugar and vanilla extract and beat until the ingredients are well combined. Then slowly add the heavy cream, one teaspoon at a time until the cream cheese reaches your desired consistency. It should still be thick, not watery, but it should run off your spoon without too much effort.
  3. Place the cream cheese in a piping bag and cut off the edge of the piping bag about ¼-inch from the bottom. Pipe the cream cheese frosting along the top and sides of the cake and garnish with sprinkles. Keep this cake refrigerated in an airtight container.
Nutrition Information:
1/12 of recipe
806
56g
695mg
40g
17g
93g
2g
8g
  • Category: Dessert
  • Method: Baked
  • Cuisine: American