Marshmallow Cake Batter Dip
A quick Google search will probably tell you there are about 8 billion recipes for “Cake batter dip” or “Funfetti Cake Dip” and the like out there. What do they all have in common? Cool Whip. Blech. Have you ever looked at the ingredients in a tub of that stuff? I don’t know how people think it’s even in the same universe as whipped cream. But that is a rant for another time.
In case it wasn’t already obvious, I’m not a huge fan of Cool Whip. And that’s not to say that I feel like marshmallow fluff is somehow healthier (because honestly who is looking for a healthy cake-batter themed dip?) but at the very least you can pronounce the ingredients, and would be familiar with them all. I don’t know why no one seems to have really thought about this switch - I guess because Cool Whip is so ubiquitous. But I can tell you that this dip is SO MUCH BETTER because of it’s absence. The marshmallow fluff allows for you to keep the dip like consistency, while also imparting more flavour, in my humble opinion.
This recipe was a total March break success… and is incredibly easy to make with such fun and festive results. It would be great to make for a birthday party, or even upcoming Easter celebrations! It makes plenty of dip for 4-6 people and goes well with whatever fruit, cookies, pretzels or even candies you might have laying around (including more marshmallows!) - although the Teddy Grahams will give you the most “Dunkaroo” nostalgia if you find yourself creeping towards 40 like myself. ;)
If you’ve got kids, they’ll love dipping and dunking all sorts of things into this dip, and if you’re an adult, honestly, you probably will too. It’s like a celebration in a bowl.
I hope you’ll give it a try, and let me know how you like it. :)
Marshmallow Cake Batter Dip
Tools: Baking tray lined with parchment paper, medium sized bowl, hand mixer, spatula, measuring cups and spoons.
Ingredients:
4oz (1/2 brick) cream cheese, room temperature
1 small container marshmallow fluff (around 213g)
1 1/2 cups heat treated boxed Funfetti cake mix
Up to 1 tablespoon sprinkles of your choice
Heat Treating Boxed Cake Mix
This step is not mandatory but I recommend heat treating any kind of raw flour before using it in a dessert that is not going to be cooked or baked in some way. This is because there is a risk of salmonella contamination in raw flour. I always do it, just to be on the safe side.
1) Preheat your oven to 350 degrees and pour the entire box of cake mix onto your prepared pan, spreading around evenly.
2) Bake in your preheated oven for 5 minutes. Remove from oven and allow to cool before using.
Once your flour is cooled:
1) Beat the cream cheese and marshmallow fluff with a hand mixer until smooth.
2) Add in the cooled cake batter, 1/2 cup at a time, mixing again until smooth. I like to taste test after adding in 1 cup of the mix to see if I want to add the whole amount.
3) Add in the sprinkles and mix until everything is incorporated.
4) The dip will keep in an airtight container in the refrigerator for 5-6 days. I recommend you take it out 15-20 minutes before serving so that it can soften slightly.
Happy eating! Xo
