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  1. Confetti Pound Cake

Confetti Pound Cake

02:30:00 24 servings, 1 piece (83 g) each
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24 servings, 1 piece (83 g) each

This homemade pound cake gets a colourful twist with rainbow sprinkles and a fresh berry topping - another delicious dessert recipe for effortless entertaining!

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, mixing well after each addition. Blend in 2 Tbsp. vanilla. Stir in sprinkles.
  • Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
  • Bake 1 hour 20 min. or until toothpick inserted near centre comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
  • Beat cream cheese, icing sugar and remaining vanilla with mixer until blended. Add milk; mix well. Drizzle over cake. Top with berries.

Size Wise

Enjoy a serving of this easy-to-make pound cake on occasion, but keep portion size in mind. One cake makes enough for 24 servings.

Keeping it Safe

Store frosted cake in refrigerator.


  • 24 servings, 1 piece (83 g) each

Nutritional Information

Serving Size 24 servings, 1 piece (83 g) each
Calories 300
% Daily Value
Total fat 13g
Saturated fat 7g
Cholesterol 75mg
Sodium 110mg
Carbohydrate 43g
Dietary fibre 1g
Sugars 30g
Protein 4g
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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