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Dunkaroos® Celebration Cake

dunkaroos® celebration cake Dessert
Dunkaroos® Celebration Cake
  • Prep 30 min
  • Total 1 hr 35 min
  • Servings 12

Turn an ordinary cake into a party on a plate with this over-the-top creation that features plenty of sprinkles and an architecturally impressive addition of Dunkaroos.

Heather Baird
Updated September 12, 2013
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix



  • 1
    box Betty Crocker™ Super Moist™ French vanilla cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/2
    cup Betty Crocker™ Decors rainbow mix


  • 1
    container Betty Crocker™ Whipped whipped cream frosting
  • 1/3
    cup Betty Crocker™ Decors rainbow mix


  • 20
    cinnamon graham cracker squares (3-inch)
  • 1/2
    container Betty Crocker™ Whipped whipped cream frosting
  • Additional Betty Crocker™ Decors rainbow mix


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of 2 (9-inch) round cake pans with baking spray with flour.
  • 2
    In large bowl, beat cake mix, oil and eggs with electric mixer on medium speed until combined. Gently fold in 1/2 cup decors. Divide batter evenly between pans.
  • 3
    Bake 20 to 25 minutes or until cake springs back when touched lightly in center. Remove from oven to cooling racks; cool in pans 5 minutes. Turn cakes out of pans onto cooling racks; cool completely, about 45 minutes.
  • 4
    Meanwhile, in medium bowl, stir together 1 container frosting and 1/3 cup decors.
  • 5
    When cakes are cool, level cakes with large serrated knife. Place 1 cake layer on serving plate or cake stand. Top with thin layer of frosting. Place second cake layer on top. Use remaining frosting to cover sides and top of cake.
  • 6
    Chop graham crackers into pieces with large knife; place randomly on sides of cake.
  • 7
    Transfer 1/2 container (2/3 cup) frosting to decorating bag fitted with large star tip. Pipe 12 rosettes around top edge of cake.
  • 8
    Use small round cookie cutter to cut 12 rounds from remaining graham crackers. Place additional decors in small bowl; place remaining frosting in separate small bowl. Dunk each cracker round in frosting then dip into decors. Insert each dipped cookie upright into 1 rosette on top of cake.
  • 9
    Sprinkle top of cake with additional decors. Store cake loosely covered at room temperature.

  • If graham crackers are too crispy to cut cleanly, place them in a zipper-topped plastic bag with two pieces of white bread for 2 to 4 hours. This will make them soft and easy to cut.
  • A chocolate Dunkaroos® version can be made by using Betty Crocker® Whipped chocolate frosting in place of the whipped cream frosting.

No nutrition information available for this recipe

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