Name: Homemade Dunkaroo Dip
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 15.25- ounce box white cake mix; 1 8- ounce container Cool Whip; 1 cup full fat vanilla yogurt; 2/3 cup rainbow sprinkles; Animal crackers (teddy grahams, and/or fruit to dip)

Fellow millennials who grew up on Dunkaroos: you have to try this 3-Ingredient Homemade Dunkaroo Dip.

We had such fun food growing up. Twinkies. Hostess cupcakes. Pizza lunchables. And of course, Dunkaroos.

If you’re thinking, “ugh, those foods were so bad for you,” then you’re partially right. And wrong.

Nope, they were not the most nutritious foods in the world. That’s just an objective fact. Twinkies don’t have the vitamins, minerals, and fiber that an apple has.

But does that make these foods “bad?” Hardly.

They were delicious. And now, they’re nostalgic. I’m guessing they invoke some fun memory from childhood.

And, one food will not make or break your health. Single foods just aren’t that powerful! Unless your diet is Dunkaroos and solely Dunkaroos, some Dunkaroos here or there really aren’t going to affect your health much.

I’ve officially said the word Dunkaroo too much and now it sounds weird.

Why You’ll Love This Homemade Dunkaroo Dip

Anyway, you will love Homemade Dunkaroo Dip. It’s soooo good and so easy to make. It’s technically ready in just a few minutes, but there’s a bit of prep work to heat treat the flour first.

This is a must! I’m all for eating raw cookie dough and cake batter, but raw flour can pose a safety hazard. And it’s super easy to heat treat in the oven quickly before using.

Pair this dip with a fun cracker, like graham crackers, teddy grahams, or animal crackers. Or have it with fruit like apple slices, strawberries, or pineapple.

This Homemade Dunkaroo Dip is delicious no matter how you do it.

How to Make Homemade Dunkaroo Dip

Preheat oven

Prepare your ingredients for this Homemade Dunkaroo Dip. You’ll need: 1 box white Funfetti cake mix, 1 container of Cool Whip, 1 cup full-fat vanilla yogurt and rainbow sprinkles.

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

Heat treat flour

Heat treat the flour: spread Funfetti mix evenly on the baking sheet. Bake for 10 minutes (you can stir the flour gently halfway through), until it reaches an internal temperature of 160 F.

Add mixture to large bowl

Add Funfetti mix, Cool Whip, and yogurt to a large bowl.

Mix until smooth

Stir until mixture is mixed well and smooth. Cover with plastic wrap and place in the fridge for at least 1 hour.

Fold in sprinkles

Fold in sprinkles gently (they will bleed if mixed too much), reserving some for the top of the dip.

Serve

Add dippers of choice and serve.

If You Love This Homemade Dunkaroo Dip, Try These

Chocolate Walnut Cottage Cheese Dip: A chocolate-y dip that’s great for dessert or a snack.
Easy Higher Protein Cannoli Dip: This higher protein dip is so satisfying when paired with fruit and waffle cone pieces.
Pumpkin Pie Pudding: For the fall, this pudding is like a cross between pumpkin pie filling and a decadent mousse.
4-Ingredient Cookies & Cream Truffles: This simple, minimal ingredient dessert is so satisfying.
Chocolate Chip Mini Skillet Cookie: A cookie for 2 (or 1?!). Say no more.

Ingredients You’ll Need

Cake mix: Nothing fancy needed. This cake mix is what gives the dip its funfetti flavor.
Cool whip: I recommend a large tub of Cool Whip that’s been in the fridge to thaw – make sure it’s not frozen.
Yogurt: Full-fat vanilla yogurt will work best in this recipe. If needed, a lower fat vanilla yogurt is okay too.
Sprinkles: Non-pareil sprinkles are best in this recipe. I’ve had this large tub for a while and it’s great to keep on hand anytime you need sprinkles! Make sure to fold them in gently and avoid over-mixing as the colors will bleed easily.

Homemade Dunkaroo Dip Notes

Heat treating the flour: This step is a must in order to make the cake mix safe to eat raw (yes, raw flour isn’t safe to eat!).
Texture: For a slightly thinner and smoother texture, add more yogurt. I like full vanilla fat yogurt for the flavor it provides.
Storage: This dip is best served soon after making. To store it, put it in an airtight container in the fridge. It’ll stay good for about 2-3 days (if you don’t want to make as much at a time, simply cut the recipe in half).

Course: Dessert, Dips