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Birthday Cake Lush

This layered cake is different than normal layered cake. The base is made with cake mix, butter, eggs, water, vanilla and sprinkles. Then the base is baked in a casserole dish. Once cooled, the base is topped with a layer made with cream cheese, a tub of frosting, whipped topping and more sprinkles. Next dry pudding mix and milk is whisked together and spread over the cream cheese layer. After refrigerating for several hours, sprinkles and crumbled cookies are sprinkled on top.
Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 4 hours 30 minutes
Servings 24 people

Ingredients

  • 1 box Betty Crocker Super Moist Yellow Cake Mix
  • ¾ cup butter melted
  • 2 eggs beaten
  • 3 tbsp water
  • 1 tsp vanilla
  • 1 container (1.75 oz) Betty Crocker rainbow mix sprinkles (⅓ cup)
  • 1 package (8 oz) cream cheese, softened
  • 1 cup from 1 tub (16 oz) Betty Crocker Rich and Creamy Vanilla Frosting
  • 1 container (12 oz) Cool Whip frozen whipped topping, thawed
  • 2 boxes (4 serving size) Jello French Vanilla Flavor instant pudding and pie filling
  • 3 cups cold milk
  • 12 Oreo Golden Birthday Cake Flavor cream sandwiches

Instructions

  1. Heat oven to 350 F. Spray a 13x9 baking pan with cooking spray.
  2. In a large bowl, beat the cake mix, melted butter, eggs, water and vanilla with a spoon until well blended. Stir in 2 tablespoons of the sprinkles.
  3. Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
  4. In a large bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth, scraping down sides of the bowl frequently. Beat in 2 cups of the whipped topping. Stir in 2 tablespoons of the sprinkles. Spread over baked base.
  5. In a medium bowl, beat the dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over the cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
  6. When ready to serve, sprinkle cookies and remaining sprinkles on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.