How to Turn a Boxed Cake Mix into Funnel Cakes

Make easy cake mix funnel cakes with Funfetti cake mix! Golden, sweet, and delicious with powdered sugar or cinnamon sugar.

Who knew you could turn a simple box of cake mix into homemade funnel cakes? These sweet, golden treats are made with Funfetti cake mix, fried until lightly crisp, and finished with powdered sugar or cinnamon sugar. They're a fun twist on a classic carnival favorite, and they're surprisingly easy to make right in your own kitchen!

Homemade Funnel Cakes from a Box of Cake Mix

I couldn't sleep, so I did what any reasonable baker would do. I got up and headed to the kitchen to experiment with a box of cake mix!

I've spent years turning boxed cake mixes into all sorts of things: cookies, brownies, muffins, quick breads, and even cinnamon rolls. But funnel cakes? That was a new one for me.

I had seen a recipe online and thought I'd saved it, but when I went looking for it, I couldn't find it anywhere. So, I decided to work with what I remembered and see what happened.

I had two cake mixes to choose from: white and Funfetti. Naturally, I went with Funfetti. Those colorful little sprinkles seemed perfect for a treat that's supposed to be fun!

As I stood in the kitchen making these sweet little funnel cakes, I kept wishing my grandkids were there. They would've loved them! There's just something about funnel cakes that brings out the kid in all of us.

And I'm happy to report that these turned out delicious!

Now, I won't tell you they're exactly like the funnel cakes you buy at the county fair. They're a little different, with a sweet cake-like flavor and a texture all their own. But they're close enough to satisfy that funnel cake craving, and they're a delightful way to use a boxed cake mix.

I did have to make a few adjustments along the way. My first batch browned too quickly, and I learned that the size of the opening in the piping bag makes a big difference.

But that's what kitchen experimenting is all about, right?

By the time I finished, I had about fifteen little funnel cakes, some covered in powdered sugar and others sprinkled with cinnamon sugar.

And they were absolutely delicious!

Why You'll Love These Cake Mix Funnel Cakes

If you enjoy finding new ways to use a boxed cake mix, this recipe is right up your alley.

First, the batter comes together in minutes using ingredients you probably already have in your kitchen. No complicated preparation required!

Second, you can customize the flavor by changing the cake mix. I used Funfetti, but there are plenty of other possibilities.

Third, these are wonderful for family gatherings, birthday parties, sleepovers, and even fall festivals. Kids will especially enjoy choosing their favorite toppings.

And finally, they're just plain fun to make!

I will offer one little word of caution: while the batter is quick and easy, frying takes some patience. You'll need to keep an eye on the oil temperature and work in batches.

These aren't necessarily a five-minute dessert, but they're definitely worth making when you have a little time to enjoy the process.

Ingredients for Cake Mix Funnel Cakes

You only need a handful of simple ingredients to make these homemade treats.

• Funfetti cake mix: I used one 15.25-ounce box of Pillsbury Funfetti cake mix. You can also experiment with other cake mix flavors.
• Eggs: Two large eggs help bind the batter together.
• Milk: One cup of milk gives the batter a pourable consistency.
• Baking powder: One teaspoon provides additional lift and helps create those puffy ribbons.
• Vanilla extract: One teaspoon adds a little extra flavor.
• Oil for frying: Choose a neutral oil such as vegetable or canola oil.
• Powdered sugar or cinnamon sugar: Either makes a delicious finishing touch!

You'll find the complete measurements and instructions in the printable recipe card at the bottom of this post.

How to Make Funnel Cakes from Cake Mix

Making funnel cakes at home is fairly straightforward, but I learned a few tricks along the way that will help you get the best results.

Step 1: Prepare the Batter

Place the Funfetti cake mix in a large mixing bowl. Add the eggs, milk, baking powder, and vanilla extract.

Whisk until the ingredients are combined and the batter is smooth.

The batter should be thick enough to hold together but thin enough to flow through a piping bag in a steady stream.

If it's too thick to pipe, add a small splash of milk, one tablespoon at a time.

Step 2: Fill a Piping Bag

I originally tried using a squeeze bottle, but I quickly discovered that a disposable piping bag was much easier to fill.

Here's my favorite trick!

Place the piping bag inside a tall drinking glass or large measuring cup. Fold the open edges of the bag over the rim of the cup, allowing the cup to hold the bag upright.

Pour the batter into the bag, then gather the top and twist it closed.

Snip a very small opening in the pointed end.

And I do mean small!

I accidentally cut the opening a little too wide on my second bag. Those thicker ribbons didn't cook quite as evenly as the thinner ones.

A smaller opening gives you more control and helps create those pretty, delicate funnel cake swirls.

Step 3: Heat the Oil

Pour approximately 1–2 inches of vegetable or canola oil into a deep, heavy skillet or suitable frying pan.

Heat the oil to 325°F over medium heat, adjusting the burner as necessary to maintain that temperature.

This is important!

I initially tried frying my funnel cakes at 350°F, and they browned much too quickly. The outside looked finished before the inside had a chance to cook properly.

Lowering the temperature to 325°F made a noticeable difference.

Use a frying thermometer to monitor the actual oil temperature, and don't rely entirely on the stove setting.

Step 4: Pipe the Funnel Cakes

Once the oil reaches 325°F, carefully pipe a thin stream of batter into the hot oil.

Move the piping bag in a circular motion, creating overlapping loops and swirls.

You want the ribbons to touch in several places so the funnel cake holds together, but don't pile too much batter into the center.

I found that smaller funnel cakes were easier to manage than large ones.

Be careful not to overcrowd the pan. Work in batches, allowing enough room to flip each funnel cake safely.

Step 5: Fry Until Golden

Allow the funnel cake to fry until the underside is golden brown and firm enough to turn.

Carefully flip it using a slotted spatula or suitable frying utensil.

Continue cooking until the second side is golden and the thicker portions are cooked through.

Cooking time will vary depending on the size and thickness of your funnel cakes, so watch them closely rather than relying entirely on the clock.

Remember, we're looking for a lovely golden color, not dark brown.

Step 6: Drain and Add Toppings

This is another little trick I discovered during my experiment: As each funnel cake finished frying, I transferred it to a plate lined with paper towels to absorb the excess oil.

Then I moved it to a second plate lined with fresh paper towels before adding the toppings.

I noticed that the funnel cakes actually became a little crispier as the excess oil drained away.

Some received a generous dusting of powdered sugar, while others got a sprinkling of cinnamon sugar.

Both versions were delicious!

Serve these while they're still warm for the best flavor and texture.

What to Expect from Cake Mix Funnel Cakes

These funnel cakes have a lightly crisp exterior and a tender, sweet interior. Because they're made with cake mix, the flavor is a little more cake-like than a traditional fairground funnel cake.

The Funfetti sprinkles add little pops of color, making the finished treats especially cheerful.

One thing I noticed was that the funnel cakes didn't seem quite as crisp immediately after coming out of the oil. But after draining on paper towels for a short time, the exterior firmed up nicely.

The thinner ribbons turned out better than the thicker ones, and keeping the oil at 325°F helped prevent excessive browning.

The finished funnel cakes were sweet, golden, and delicious with either powdered sugar or cinnamon sugar.

Would I make them again? Absolutely, especially if the grandkids were visiting!

Would I want to stand over the stove making them every day? Probably not!

But for a special treat or a fun family activity, they're a winner.

What I Learned Making Funnel Cakes from Cake Mix

Sometimes the best recipe tips come from the things that don't go quite right the first time.

Keep the oil temperature around 325°F. Higher temperatures caused my first funnel cakes to brown before the centers finished cooking.

Use a small opening in your piping bag. Thin ribbons fry more evenly than thick ones. Start with a tiny opening because you can always make it larger.

Don't overload the center. A loose, lacy pattern allows the batter to cook more evenly.

Make smaller funnel cakes. They're easier to flip, easier to serve, and especially nice for children.

Monitor the oil temperature between batches. The temperature can change as you add batter or replenish the oil. Give it time to return to 325°F before continuing.

Let them drain before serving. I found that the funnel cakes became crispier as excess oil drained away.

Enjoy them fresh. These aren't really make-ahead treats. They're best eaten shortly after frying.

And perhaps the most important lesson? Don't expect every funnel cake to look exactly alike. Those irregular swirls are part of their charm!

Fun Cake Mix Flavor Variations

Once you've mastered the basic method, you can experiment with other cake mix flavors.

Chocolate Funnel Cakes

Use a chocolate cake mix and finish with powdered sugar or a drizzle of warm chocolate sauce. Add a little peanut butter drizzle for a chocolate-peanut butter combination.

Lemon Funnel Cakes

Try lemon cake mix with a light dusting of powdered sugar or a simple lemon glaze. A little fresh lemon zest would make these especially bright and flavorful.

Strawberry Funnel Cakes

Use strawberry cake mix and top the finished funnel cakes with fresh strawberries and whipped cream. This would be a fun dessert for spring or summer gatherings.

Red Velvet Funnel Cakes

Red velvet cake mix with a cream cheese glaze sounds like a wonderful combination, especially for Valentine's Day or Christmas.

Spice Cake Funnel Cakes

For a fall-inspired version, use spice cake mix and finish with cinnamon sugar or warm caramel sauce.

Butter Pecan Funnel Cakes

Now, this is one I'd really love to try!

Start with butter pecan cake mix, then drizzle the finished funnel cakes with warm cookie butter and sprinkle with chopped toasted pecans.

Doesn't that sound like a Southern fall festival treat?

These additional flavors are suggestions for experimentation. Different cake mixes may require slight adjustments to the batter or frying time.

Delicious Funnel Cake Topping Ideas

Powdered sugar is the classic choice, and for good reason. It's simple, sweet, and delicious.

But there are so many other possibilities!

Cinnamon Sugar: Combine granulated sugar with ground cinnamon and sprinkle over the warm funnel cakes. This was one of the two versions I made, and it was wonderful.

Nutella Drizzle: Gently warm chocolate hazelnut spread until it's soft enough to drizzle over the finished funnel cakes.

Peanut Butter Drizzle: Thin creamy peanut butter with a little warm milk until it reaches a pourable consistency.

Cookie Butter Drizzle: Warm a spoonful of cookie butter and drizzle it over the funnel cake. Add crushed cookies for extra texture.

Caramel and Pecans: Finish with warm caramel sauce and chopped toasted pecans for a Southern-inspired treat.

Cookies and Cream: Add chocolate sauce, crushed chocolate sandwich cookies, and a dollop of whipped cream.

Strawberry Shortcake: Top with fresh strawberries and whipped cream.

Apple Pie: Spoon a little warm apple pie filling over the funnel cake and finish with caramel sauce.

Birthday Cake: Add a simple vanilla glaze and colorful sprinkles for an extra-festive treat.

S'mores: Try chocolate sauce, marshmallow cream, and crushed graham crackers.

For the best texture, add your toppings just before serving.

Perfect for Fall Festivals and Carnival-Themed Parties

There's something about funnel cakes that immediately makes me think of county fairs, church carnivals, and fall festivals.

The smell of something sweet frying, the powdered sugar floating through the air, and those warm treats served on paper plates are all part of the experience.

These cake mix funnel cakes would fit right into a fall festival celebration, especially with cinnamon sugar or caramel toppings.

They're also fun for birthday parties and carnival-themed gatherings.

Just remember that they're best made fresh. Unlike cookies, brownies, or dessert bars, funnel cakes aren't ideal for preparing hours ahead of time or packaging for a bake sale.

If you're planning a festival-style celebration, check out my Fall Festival Treats collection for more delicious ideas.

More Cake Mix Magic from Out of the Box Baking

If you've spent much time here at Out of the Box Baking, you already know how much I love experimenting with boxed cake mixes.

A box of cake mix is so much more than a shortcut to a layer cake!

You can turn it into cookies, brownies, dessert bars, muffins, quick breads, and all sorts of other treats.

These funnel cakes are just one more example of how versatile a simple box of cake mix can be.

One box of cake mix. A whole world of possibilities!

I've been having the best time experimenting with different cake mix flavors, turning those humble little boxes into cookies, brownies, bars, cakes, and all sorts of sweet surprises.

If you've got a box of cake mix in your pantry, I've got ideas for you!

• 🍋 Got a Box of Lemon Cake Mix? Bright, sunny desserts bursting with lemon flavor.
• 🍓 Got a Box of Strawberry Cake Mix? Pretty pink treats, cookies, and fruity favorites.
• 🍫 Got a Box of Chocolate Cake Mix? Rich, chocolatey creations for serious chocolate lovers.
• ❤️ Got a Box of Red Velvet Cake Mix? Southern-inspired cakes, brownies, cookies, and more.
• 🌼 Got a Box of Yellow Cake Mix? Classic, buttery favorites with endless possibilities.
• 🤍 Got a Box of White Cake Mix? A blank canvas for all kinds of baking magic.
• 🍂 Got a Box of Spice Cake Mix? Cozy, cinnamon-spiced treats perfect for fall and beyond.
• 🥕 Got a Box of Carrot Cake Mix? Moist, spiced favorites including cookies, cupcakes, gooey butter bars, and more.

And if you're ready to take your cake mix adventures even further, don't miss my Ultimate Guide to Doctoring a Boxed Cake Mix.

Who knew one little box could lead to so many delicious possibilities?

---

How to Turn A Cake Mix. . .

Click any guide below to discover a new way to transform an ordinary boxed cake mix into something extraordinary.

• 🧈 How to Turn a Boxed Cake Mix into a Pound Cake
• 🧁 How to Turn a Boxed Cake Mix into Cupcakes
• 🍪 How to Turn a Boxed Cake Mix into Cookies
• 🍫 How to Turn a Boxed Cake Mix into Brownies
• 🍋 How to Turn a Boxed Cake Mix into Dessert Bars
• 🥐 How to Turn a Boxed Cake Mix into Pastries
• 🧁 How to Turn a Boxed Cake Mix into Muffins
• 🍞 How to Turn a Boxed Cake Mix into Quick Breads
• 🍥 How to Turn a Boxed Cake Mix into Cinnamon Rolls
• 🎂 How to Turn a Boxed Cake Mix into Cake Bites
• ✨ How to Turn a Boxed Cake Mix into Petit Fours

Whether you're an experienced baker or just getting started, there's always something new to discover with a box of cake mix!

Frequently Asked Questions

Can I use a different flavor of cake mix?

Yes! I tested this recipe using Pillsbury Funfetti cake mix, but white, yellow, chocolate, lemon, strawberry, and other flavors are worth experimenting with. Keep in mind that different mixes may produce slightly different textures and batter consistencies.

Why did my funnel cakes turn brown so quickly?

Your oil may be too hot. I initially tried frying mine at 350°F and found that they browned before the centers were fully cooked. Lowering the temperature to 325°F worked much better.

Why are my funnel cakes doughy in the middle?

The batter ribbons may be too thick, or you may have overlapped too much batter in the center. Try using a smaller piping bag opening and making a looser pattern. Also, make sure the oil isn't so hot that the exterior browns before the interior cooks.

Do I need a funnel to make funnel cakes?

Not at all! I used a disposable piping bag, and it worked beautifully. A squeeze bottle is another option, but I found the piping bag much easier to fill.

Can I make the batter ahead of time?

For the best results, I recommend mixing the batter shortly before frying. The baking powder begins working once it comes into contact with the wet ingredients, so freshly prepared batter is preferable.

Can I make these funnel cakes ahead of time?

They're best enjoyed fresh and warm. The texture changes as they sit, and they lose some of that wonderful crispness.

How should I store leftover funnel cakes?

If you have leftovers, allow them to cool completely, then refrigerate them in an airtight container and use within three to four days. Reheat in an oven or air fryer until thoroughly heated and crisped. The texture won't be quite the same as freshly fried funnel cakes.

Can I freeze cake mix funnel cakes?

You can freeze completely cooled funnel cakes in a freezer-safe container with parchment between layers, but I recommend enjoying them fresh whenever possible. Reheat from frozen in the oven or air fryer until heated through and crisp.

Can I use an air fryer instead of frying in oil?

I haven't tested this recipe in an air fryer. Because the batter is pourable, it wouldn't hold the same shape without some sort of mold or other adaptation. Traditional frying is the method I recommend for this particular recipe.

How many funnel cakes does one box of cake mix make?

My 15.25-ounce box of Funfetti cake mix produced approximately 15 small funnel cakes. The exact number will depend on how large you make them.

Thanks for Stopping By!

I hope you've enjoyed this little cake mix experiment as much as I did!

What started as a sleepless morning in my kitchen turned into a batch of colorful, delicious funnel cakes, and another reminder that you never know what you can make with a simple box of cake mix.

I especially loved trying the different toppings, and I can't wait for an opportunity to make these with my grandkids.

If you decide to give this recipe a try, I'd love to hear how yours turn out. Did you stick with powdered sugar, try cinnamon sugar, or come up with a completely new topping?

Whatever you choose, I hope these sweet little funnel cakes bring a little carnival fun into your kitchen.

Happy baking (and frying!), friends!

Oh, and don't forget to pin some photos to your Pinterest boards before you go!

---

Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →