Homemade Little Debbie Snack Cakes

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 box Pillsbury funfetti cake mix
  • 1 drop Pink food coloring
  • 1 1/2 cup Powdered sugar
  • 2 cans Vanilla frosting
  • 1/4 cup White chocolate

• Oils & Vinegars

  • 1/2 cup Canola oil

• Dairy

  • 3 tbsp Heavy cream
  • 1/4 cup Marshmallow cream

• Liquids

  • 1 cup Water

Found on shugarysweets.com

Ingredients

• 1 box Pillsbury funfetti cake mix
• 1 cup water
• 1/2 cup canola oil
• 3 large eggs
• 1 1/2 cup powdered sugar
• 1/4 cup marshmallow cream
• 3 Tbsp heavy cream
• 2 cans Vanilla frosting
• 1 drop pink food coloring (for each can)
• 1/4 cup white chocolate, melted

Directions

• Preheat oven to 350°F. Line a 15x10x1-inch baking sheet with parchment paper. Set aside. In a large mixing bowl, combine cake ingredients and beat for 2-3 minutes. Pour into prepared baking sheet. Bake for 17-19 minutes, until cake is fully cooked. Allow to cool. Using a 2 inch cookie cutter, cut desired shape snack cakes. Place cakes on a wire rack. Slice in half horizontally. In a mixing bowl, beat powdered sugar, marshmallow cream and heavy cream until smooth. Spoon filling over bottom half of each cake and add the top of the cake. Add one can of frosting to a microwave safe bowl. Heat in microwave for about 1 minute, stir until smooth and heat an additional 30 seconds until frosting is liquidy. Add one drop of pink food coloring and stir until smooth. Place wire rack of cakes over parchment paper. Drizzle melted frosting over each cake. Repeat with second can of frosting. Spoon all the remaining frosting on the parchment paper into the microwave safe bowl. Heat until liquidy again (about a minute). Pour over cakes one more time. Drizzle melted white chocolate over cakes. Allow cakes to set, about 30 minutes. Refrigerate and enjoy!