Birthday Cake Cookies
PAM® Baking Spray
1-2/3 cups Duncan Hines® Classic Yellow Cake Mix
1/2 cup water
1/4 cup vegetable oil
3/4 cup Duncan Hines® Classic Vanilla Creamy Home-Style Frosting
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1-1/2 teaspoons vanilla extract
1/2 cup rainbow sprinkles
|% Daily Value|
|Total Fat||7 g||10%|
|Saturated Fat||3 g||16%|
|Vitamin A||124 iu||2%|
Preheat oven to 350°F. Spray 8 or 9-inch round pan with baking spray.
Beat cake mix, water, 1 egg and oil in medium bowl with an electric mixer at low speed 30 seconds, until moistened. Beat at medium speed 2 minutes.
Pour into pan. Bake 24 to 28 minutes, until toothpick inserted in center comes out clean. Cool completely on wire rack. Frost cooled cake with frosting.
Stir together flour, baking powder, baking soda and salt in small bowl.
Beat butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in remaining 2 eggs and vanilla. Reduce speed to low. Pour in flour mixture and beat just until blended.
Add frosted cake and sprinkles to cookie dough and continue beating on low until cake is blended in, about 20 seconds. Drop 2 tablespoon portions on baking sheets, spacing about 2-inches apart.
Bake in batches 12 to 14 minutes, until edges are lightly browned. Cool on baking sheets for 2 minutes before removing to wire rack to cool completely.
You can use this recipe to use up leftover frosted cake. You will need 1 frosted 8 or 9-inch layer, half of a frosted 9x13-inch cake or 12 frosted cupcakes. Just make sure you just use a thin layer of frosting that’s roughly 3/4-cup
Birthday Cake Cookies
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