Cake Batter Blondies

Soft, thick, and packed with sprinkles, these simple cake batter blondies use a 13.25-ounce box cake mix for a classically sweet cake batter taste. White chocolate chips add a little texture, but feel free to leave them out.

Ingredients

• 1 13.25-ounce box yellow or vanilla cake mix (just the DRY mix)*
• 1/4 cup (60ml) vegetable oil
• 1 large egg, at room temperature
• 6 Tablespoons (90ml) whole milk, at room temperature
• 1/2 cup (85g) rainbow sprinkles, plus extra for topping if desired
• 1/2 cup (90g) white chocolate chips

Instructions

1. Preheat oven to 350°F (177°C). Line an 11×7-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Or skip the parchment and spray with nonstick spray. Set aside.
2. Combine the cake mix, oil, egg, and milk in a large bowl with a silicone spatula. The batter is extremely thick, so do your best to mix. Fold in the sprinkles and white chocolate chips.
3. Spread evenly into prepared baking pan, sprinkle a few more sprinkles on top (if desired).
4. Bake for 25-30 minutes, or until the edges are lightly browned. The center of the pan will still look soft; that’s OK. Avoid over-baking.
5. Remove from the oven and cool the pan for 30 minutes at room temperature on a wire rack.
6. Lift the parchment paper out of the pan and cut into squares.
7. Blondies stay fresh in an airtight container at room temperature for up to 1 week.