Funfetti Dip

Like funfetti cookies, this funfetti dip is guaranteed to put a smile on your face. I mean, who could be in a bad mood while eating a sweet cake-flavored dip loaded with colorful sprinkles?!

If there was ever a perfect dip for a kids’ birthday party or celebration, it’s definitely this funfetti dip. The recipe is literally made with Funfetti cake mix as the base, with cream cheese and Greek yogurt to make it creamy and dippable.

Serve it with cookies, graham crackers, or fresh fruit and I guarantee it will be the most popular snack at your party!

(You may know this dip as Dunkaroo Dip which is a very fun name, too!)

Irresistible Funfetti Dip

Colorful, creamy, and delicious. This Funfetti dip isn’t just a novelty—it actually tastes good too! The combination of yogurt and cream cheese gives it a rich, creamy texture, while the cake mix gives it tasty vanilla cake flavor, kind of like cake batter ice cream.

Easy to make. I love a dessert dip because whether it’s cream cheese fruit dip or pumpkin dip, it’s almost always a cinch to put together. Once you toast the cake mix in the oven (more on that below), it’s just a matter of mixing all the ingredients!

Not just for kids. If you want to win “Best Mom Ever” points, whip up a batch of this funfetti dip for an afternoon snack or your kids’ next playdate. However, I wouldn’t want you to think it’s just for kids. Grown-ups love this stuff, too!

Ingredient Notes

• Funfetti cake mix: Although I call for Funfetti cake mix in this recipe, I also tested Betty Crocker Party Rainbow Chip cake mix, which works well too and has a more buttery flavor.
• Cream cheese: It’s important to soften the cream cheese first so it mixes easily with the yogurt. Simply take the block of cream cheese out of the fridge an hour or so ahead of time. If you forget, unwrap the block and cut it into very small chunks. It will soften more quickly.
• Plain Greek yogurt: The cake mix makes this recipe plenty sweet, so there’s no need for sweetened yogurt too.
• Milk: Any kind you have in the fridge will work; this is simply used to achieve the right consistency.
• Sprinkles: While there are sprinkles in the cake mix, it never hurts to add more!

How to Make Funfetti Dip

Toast the cake mix. Spread the cake mix onto a large rimmed sheet pan lined with parchment paper. Bake in a 350ºF oven for 5 minutes; let the cake mix cool completely before moving onto the next step. It doesn’t take long to cool since it’s such a thin layer.

Beat the cream cheese. Place the softened cream cheese in a mixing bowl or the bowl of a stand mixer. Beat the cream cheese until it has a light, fluffy texture. Beating the cream cheese before adding the rest of the ingredients ensures that you won’t have cream cheese lumps in the dip.

Add the next 3 ingredients. Mix in the cake mix, yogurt, and milk; once all the ingredients are incorporated, you can pause and assess the consistency. If the dip seems too thick to you, mix in additional milk a teaspoon at a time. Be sparing with the milk; you can’t take it out once it’s in there.

Make it colorful. Fold in the sprinkles and transfer the dip to a serving bowl.

Garnish and serve. Add more sprinkles on the top of the dip, then serve with your choice of dippers.

What to Serve With Funfetti Dip

You can choose one or a few of these dipper options, or use a little bit of everything and make a dessert charcuterie board!

• Fruit. Choose a firm fruit, such as sliced apples or large strawberries.
• Cookies. Vanilla wafers pair well with the flavor of this funfetti dip, as would shortbread and sugar cookies.
• Sweet crackers. Animal crackers and graham crackers are excellent options, and circus cookies (the animal crackers dipped in pink and white frosting and sprinkles) would look pretty on a dessert board too.
• Pretzels. For that sweet and salty contrast (this one is my favorite!).

Make ahead: If you want to make this ahead of time, I recommend leaving out the additional sprinkles to keep them from bleeding into the dip. Cover and refrigerate for up to 2 days. Before serving, let the dip soften at room temperature for about 15 minutes, then fold in the sprinkles.

Refrigerate: Leftover funfetti dip will keep in the refrigerator for up to 3 days. Let it come to room temperature before serving and, if needed, stir in another splash or two of milk. (As the flour absorbs the moisture from the dip, it will thicken a bit.)

• Preheat oven to 350ºF. Line a rimmed baking sheet with parchment paper. Spread cake mix onto parchment in an even layer and bake for 5 minutes. Remove from oven and let cool completely.

  1 box (15.25 oz) Funfetti cake mix

• When the cake mix has cooled, begin making the rest of the dip. In a large mixing bowl, beat the cream cheese with an electric mixer until it’s smooth and somewhat fluffy, scraping down the sides of the bowl as needed.

  1 pkg. (8 oz.) cream cheese, softened

• Add the cooled cake mix, yogurt, and milk. Mix until smooth and well combined. If the dip is too thick, add more milk, 1 teaspoon at a time, mixing well each time. It should be thick, but easily dippable, the consistency of a thick frosting.

  1 cup plain Greek yogurt, ⅓ cup milk, more if needed

• Gently fold in the sprinkles until evenly distributed throughout the dip.

  ¼ cup sprinkles, plus more for garnish

• Transfer the funfetti dip to a serving bowl and garnish with additional sprinkles.

• Serve the funfetti dip immediately with animal crackers, pretzels, vanilla wafers, graham crackers, or fruit for dipping.

• Cake mix: We tested this with both Pillsbury Funfetti cake mix and Betty Crocker Party Rainbow Chip cake mix. We preferred the buttery flavor of the Betty Crocker cake mix but stuck with the traditional Pillsbury Funfetti mix for the recipe to make it less confusing. Feel free to choose either one. 
• Adding milk: If you opt to use a brand other than Pillsbury, check how many ounces the box contains. The Betty Crocker brand has 2 oz. less mix  (13.25 oz.) than Pillsbury (15.25 oz.), so you may need slightly less milk to get the right consistency.

Serving: 0.5cup, Calories: 358kcal, Carbohydrates: 51g, Protein: 6g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.001g, Cholesterol: 31mg, Sodium: 450mg, Potassium: 88mg, Fiber: 1g, Sugar: 35g, Vitamin A: 398IU, Calcium: 89mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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