Ready for more no-bake desserts? Try my Oreo dip, no-bake brownies, and mango mousse next. Let’s be real: we’ve all eaten raw cake batter by the spoonful as a kid, even though we weren’t supposed to. Um, hello salmonella! That’s where my dunkaroo dip comes in. It’s got the look and taste of raw cake batter, just with none of the risk of food poisoning. Oh, and it’s studded with sprinkles.
Why I love this recipe
Only three key ingredients. All you need is yogurt, Cool Whip, and cake batter mix. Ready in 5 minutes. If you have people coming over with zero ideas about what to serve, whip up this dip and stop worrying about the dessert. Light and creamy. Compared to typical dessert dips made with cream cheese, my Greek yogurt version has fewer calories and fat. Fun to customize. Stick with the base cake batter recipe, or jazz it up with mix-ins. The choice is yours!
Ingredients needed
Yogurt. I used plain Greek yogurt, which helps keep the dip light and creamy. You can also use plain vanilla yogurt. Cool Whip. Since Cool Whip is sold frozen, it will need to be defrosted in the fridge beforehand. Cake batter mix. I use funfetti cake mix for this recipe, but you can use plain vanilla cake mix and toss in a handful of sprinkles. Sprinkles. Optional, but what harm could extra sprinkles do?
How to make cake batter dip
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Since this is a no-bake recipe, the cake mix will have to be heated first since the raw flour in the mix may contain harmful bacteria. To heat the treat cake mix, preheat the oven to 350F. Spread it on a baking sheet and bake it for 5-6 minutes or until the temperature reaches 165F. Allow the cake mix to cool before making the dip.
Arman’s recipe tips
Microwave the Cool Whip. Cool Whip can take up to 8 hours to defrost in the bigger tub, so when I’m short on time, I scoop what I need into a microwave-safe bowl and microwave it in 20-second intervals, stirring between each until it’s fully melted. Adjust the consistency. If you prefer a thinner dip, add more softened Cool Whip. For a thicker dip, add more yogurt until it reaches your desired consistency. Make it gluten-free. Use a gluten-free cake mix. Make it vegan. Use vegan cake mix and So Delicious coconut whipped topping (it’s in the same aisle as Cool Whip). Serve with your favorite dippers. Like strawberries, pretzels, vanilla wafers, animal crackers, or graham crackers.
Storage instructions
To store: Leftover dip should be stored in an airtight container in the refrigerator for up to two days. Let it soften to room temperature for 15 minutes before serving.
Chocolate. Use chocolate cake mix and sprinkle with chocolate sprinkles. Red velvet. Swap regular mix for red velvet cake mix and top with white chocolate sprinkles. Lemon. Use lemon cake mix and add some lemon zest. Sprinkle with yellow sprinkles. Cookies and cream. Swap the sprinkles for crushed-up Oreo cookies and add one teaspoon of vanilla extract.
To freeze: Freeze any remaining dip for up to one month and let it thaw overnight in the fridge.
Frequently asked questions
More fun desserts to try
Fudge cookies Cookie dough bars Edible brownie batter Caramilk slice
Originally updated January 2023, updated and republished September 2024
