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
- Preheat oven to 350°F (177°C). Line 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.
- 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.
- Spread evenly into prepared baking pan, sprinkle a few more sprinkles on top (if desired).
- 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.
- Remove from the oven and cool the pan for 30 minutes at room temperature on a wire rack
- Lift the parchment paper out of the pan and cut into squares.
- Blondies stay fresh in an airtight container at room temperature for up to 1 week.