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Dunkaroo Dip

This Easy to make Dunkaroo Dip is the perfect dip for after a meal and super quick and simple to throw together. With a handful of ingredients and just a few minutes, this recipe will be ready in no time. This is the perfect party dip. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 5 cups
Calories: 479 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 15.25 oz. box Funfetti cake mix, dry
  • 8 ounces cool whip thawed
  • 2 3.25 ounce snack packs vanilla pudding (not dry)
  • 3 tablespoons Rainbow sprinkles

Instructions

    Cup of Yum
  1. Add the cake mix to a microwave-safe bowl and microwave for 30-second intervals, stirring in between, until it reaches a temperature of 165 degrees F to heat treat the cake mix. Let the cake mix cool for about 10 minutes, stirring every few to release heat.
  2. Use a hand mixer to beat together the cooled cake mix, cool whip, pudding, and sprinkles in a large mixing bowl until fully incorporated.

Notes

  • You can serve these with graham crackers, Teddy Grahams, fruit, or cookies. 
  • Keep this dip refrigerated to stay fresh longer, as cool whip contains dairy.
  • This makes a large batch, so feel free to use a kitchen scale to half the cake mix and cool whip to make a half batch.

Nutrition Information

Calories 479kcal (24%) Carbohydrates 101g (34%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.4g Cholesterol 7mg (2%) Sodium 752mg (31%) Potassium 113mg (3%) Fiber 1g (4%) Sugar 57g (114%) Vitamin A 79IU (2%) Calcium 275mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 5cups

Amount Per Serving

Calories 479

% Daily Value*

Calories 479kcal 24%
Carbohydrates 101g 34%
Protein 6g 12%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.4g 20%
Cholesterol 7mg 2%
Sodium 752mg 31%
Potassium 113mg 2%
Fiber 1g 4%
Sugar 57g 114%
Vitamin A 79IU 2%
Calcium 275mg 28%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.