Description
These Healthy Funfetti Dot Cake Jars are a lighter twist on the viral dot cake trend! Made with Funfetti cake mix, Greek yogurt, and a light cream cheese frosting, these colorful individual desserts are perfect for birthdays, summer parties, holidays, or anytime you're craving a fun and festive treat.
Ingredients
-
For the Cake
- 1 (15.25-ounce) box Pillsbury Funfetti Cake Mix
- 1 cup water
- 1/4 cup avocado oil
- 1/4 cup plain nonfat Greek yogurt
- 3 large eggs
For the Frosting
- 4 ounces light cream cheese, softened
- 1/2 cup plain nonfat Greek yogurt
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For Decorating
- Rainbow nonpareil sprinkles
Optional Ice Cream Variation
- Vanilla ice cream (replace the middle frosting layer)
Instructions
Step 1: Mix the Cake Batter - In a large mixing bowl, combine the Funfetti cake mix, water, Greek yogurt, avocado oil, and eggs. Mix until smooth and well combined.
Recipe Tip - Lighten It Up!
The original cake mix called for ½ cup oil. I used ¼ cup avocado oil and ¼ cup plain Greek yogurt instead. This easy swap helps reduce fat while keeping the cake moist and delicious.
Step 2: Bake the Cake - Pour the batter into a greased 9x13-inch baking pan and bake according to the package directions. Allow the cake to cool completely before cutting.
Step 3: Make the Frosting - Beat together the softened light cream cheese, Greek yogurt, and powdered sugar and vanilla extract until smooth and creamy.
Step 4: Cut Out the Cake Circles - Using a drinking glass or round cookie cutter, cut circles from the cooled cake.
Step 5: Slice the Cake Layers - Carefully slice each cake circle horizontally to create two thinner layers.
Step 6: Add the First Cake Layer - Place one cake layer into the bottom of each jar.
Step 7: Add the Frosting - Spread a layer of frosting over the cake.
Step 8: Add the Second Cake Layer - Place the second cake layer on top of the frosting.
Step 9: Frost the Top - Spread another layer of frosting over the top cake layer.
Step 10: Dip Into Sprinkles - Gently press the frosted tops into a bowl of rainbow nonpareil sprinkles until fully coated.
Step 11: Chill & Serve - Refrigerate the jars for at least 1 hour before serving.
Notes
- For a lighter cake, replace half of the oil called for on the cake mix box with plain nonfat Greek yogurt. This keeps the cake moist while reducing some of the fat.
- Allow the cake to cool completely before cutting out the circles. Warm cake is more likely to crumble.
- Refrigerate the frosting for 20–30 minutes if it becomes too soft to spread easily.
- Rainbow nonpareil sprinkles create the classic crunchy topping and work best for this recipe.
- Store assembled dot cake jars covered in the refrigerator for up to 4 days or freeze for up to 2 months.
- For a fun summer variation, replace the middle frosting layer with a scoop of vanilla ice cream and freeze until ready to serve.
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 dot cake
- Calories: 362
- Sugar: 46.2 g
- Sodium: 181.1 mg
- Fat: 17.8 g
- Carbohydrates: 51.5 g
- Protein: 4.2 g
- Cholesterol: 62.6 mg