The “funfetti” treatment is such an easy way to give classic pound cake a festive upgrade. This colorful, sprinkle-laden bundt cake is perfect for celebrations of any sort—from birthday parties to graduations. Use whatever color blend of sprinkles you like for the occasion at hand. Pro tip: Be sure to beat your butter and sugar until it’s light and fluffy; this is what gives a classic pound cake its lift without the use of a leavening agent like baking powder or soda. 

Recipe by MyRecipes


Credit: Caitlin Bensel; Prop Styling: Elise Christiansen; Food Styling: Pam Lolley

Recipe Summary

15 mins
2 hrs 30 mins
Serves 16 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°F. Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add granulated sugar, beating at medium speed until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until yolk disappears.

  • Stir together flour and salt in a medium bowl. Add flour mixture to butter mixture alternately with 3/4 cup of the milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tablespoon of the vanilla. Gently fold in sprinkles. 

  • Pour into a greased (with shortening) and floured 14 to 16 cup Bundt pan. Bake in preheated oven until a long wooden pick inserted in center comes out clean, 1 hour and 35 minutes to 1 hour and 45 minutes. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack, about 30 minutes. 

  • Stir together powdered sugar and remaining 3 to 4 tablespoons milk, adding last tablespoon, 1 teaspoon at a time, in a small bowl until desired consistency is reached. Stir in remaining 1 teaspoon vanilla extract. Spoon glaze over cooled cake, and immediately sprinkle with sprinkles.