Desserts · Part 3 of 3: Tips & recipe card

Crockpot Funfetti Birthday Dump Cake Tips, FAQ & printable recipe

Name: Crockpot Funfetti Birthday Dump Cake
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 14 oz sweetened condensed milk; 1 cup milk; 1 box Funfetti cake mix (about 15.25 oz); 1 cup white chocolate chips; 1/2 cup rainbow sprinkles; 12 pats butter (about 1 1/2 tbsp total)

By Clara Weller · Oct 17, 2026

A warm, gooey Funfetti dump cake inside a ceramic slow cooker with rainbow sprinkles.

Prep: 10 min
Cook: 2 h
Total: 2 h 10 min
Serves: 8

Tips for success

For the best texture, serve the cake warm. The slow cooker keeps it warm for hours, so you can leave it on the 'WARM' setting after cooking.

If you want a firmer cake, let it sit for 15 minutes before serving. For a more indulgent topping, drizzle with caramel sauce or chocolate syrup. You can also add a scoop of vanilla ice cream on the side.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The cake will firm up when chilled, but you can reheat individual portions in the microwave for 30 seconds to bring back the gooey texture.

To reheat the whole cake, place it back in the slow cooker on LOW for 30 minutes, adding a splash of milk if needed.

Variations

Chocolate Lover's Dump Cake: Use chocolate cake mix instead of Funfetti and substitute semi-sweet chocolate chips for the white chocolate. Add a handful of chopped nuts if desired.
Strawberry Birthday Cake: Use strawberry cake mix and add 1 cup of chopped fresh strawberries along with the white chocolate chips. The berries soften and create a fruity sauce.
Peanut Butter Swirl: Drop spoonfuls of peanut butter over the cake mix before adding the butter. Swirl gently with a knife. The peanut butter melts into the cake for a rich, nutty flavor.
Caramel Apple Dump Cake: Use yellow cake mix and replace the white chocolate chips with apple pie filling. Drizzle caramel sauce over the top before cooking. Omit the sprinkles.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. The cake will firm up when chilled; reheat before serving for the best texture.
Freezer: Freeze the cooled cake in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or slow cooker.
Reheat: Reheat individual portions in the microwave for 30 seconds, or warm the entire cake in a slow cooker on LOW for 30 minutes.

Store leftover dump cake in an airtight container in the refrigerator for up to 4 days. The cake will thicken as it cools, but it remains moist and flavorful.

To reheat, microwave individual servings for 20-30 seconds or warm the entire cake in a slow cooker on LOW for 30 minutes. Stir in a little milk if the cake seems dry after reheating.

You can assemble the layers in the slow cooker up to 24 hours in advance. Cover and refrigerate, then cook on HIGH for 2 hours when ready to serve. If cooking from cold, you may need to add 15-20 minutes to the cooking time. The cake is best served fresh, but it can be made a day ahead and reheated gently.

Serving ideas

Serve the dump cake warm, scooped into bowls. Top with a generous dollop of whipped cream and extra rainbow sprinkles for a festive look. A birthday candle on top makes it extra special.

The cake is rich, so a small serving is satisfying. Pair it with a glass of cold milk or a scoop of vanilla ice cream to balance the sweetness.

For a more elegant presentation, serve the cake in small mason jars or dessert glasses. Layer the cake with whipped cream and repeat. This makes individual portions perfect for parties. You can also add fresh berries or a drizzle of caramel sauce. The cake is versatile and pairs well with many toppings.

Frequently asked questions

Can this dump cake be made in the oven?

Yes, you can bake this dump cake in a 9x13-inch baking dish at 350°F (175°C) for 35-40 minutes. The texture will be slightly different—less gooey and more like a traditional cake—but it will still be delicious. To keep it gooey, reduce the baking time to 30 minutes.

Why is the center still liquid after 2 hours?

If the center is still liquid, the slow cooker may be running at a lower temperature or the lid was opened too often. Cook for an additional 15-30 minutes, checking occasionally. The cake is done when the edges are set and the center is moist but not runny. The internal temperature should reach 160°F (71°C).

Can this recipe be made gluten-free?

Yes, use a gluten-free yellow or vanilla cake mix. Check that the cake mix is certified gluten-free, and use gluten-free white chocolate chips. The rest of the ingredients are naturally gluten-free. The texture may be slightly different, but it will still be delicious.

How should this cake be stored?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The cake will firm up when chilled, but it can be reheated in the microwave or slow cooker. For longer storage, freeze for up to 2 months.

Can the amount of sugar be reduced?

The sweetness comes from the cake mix, condensed milk, and white chocolate chips. To reduce sugar, use a sugar-free cake mix and sugar-free white chocolate chips. You can also reduce the sprinkles, though they add color more than sweetness. The texture may be slightly less moist without the condensed milk.

Recipe card

Crockpot Funfetti Birthday Dump Cake

Prep 10 minCook 2 hTotal 2 h 10 minServes 8

Ingredients

14 oz sweetened condensed milk
1 cup milk
1 box Funfetti cake mix (about 15.25 oz)
1 cup white chocolate chips
1/2 cup rainbow sprinkles
12 pats butter (about 1 1/2 tbsp total)

Instructions

In the slow cooker base, whisk together the sweetened condensed milk and milk until fully combined. The mixture should be smooth and slightly thickened.
Sprinkle the Funfetti cake mix evenly over the milk mixture. Do not stir. Scatter the white chocolate chips and rainbow sprinkles over the cake mix. Dot the top with the pats of butter.
Cover the slow cooker and cook on HIGH for 2 hours. Do not lift the lid during cooking. The edges will bake and turn golden while the center stays soft and spoonable.
After 2 hours, check the cake. The internal temperature at the center should reach 160°F (71°C) to ensure the eggs are fully cooked. The edges should be set and golden, the center moist and tender.
Scoop the warm cake into dessert bowls. Top with whipped cream, extra rainbow sprinkles, and a birthday candle if desired. Serve immediately.

Contains: gluten, milk, eggs, soy

Estimated nutrition per serving

Calories: 480
Protein: 7 g
Carbohydrates: 70 g
Fat: 20 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.