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Ice Cream-Stuffed Unicorn Cake

Celebrate your inner unicorn with this ice cream–stuffed unicorn cake!

ICE CREAM–STUFFED UNICORN CAKE

Servings: 8


INGREDIENTS:

  • Flour, for dusting
  • 1 box ​Pillsbury​TM Funfetti®​ ​Strawberry Cake & Cupcake Mix 1 cup water
  • 1⁄4 cup vegetable oil
  • 4 eggs
  • 1 quart vanilla ice cream
  • 1 container ​Pillsbury​™ Funfetti®​ ​Unicorn Frosting


PREPARATION:

  1. Preheat oven to 35o°F.

  2. Grease a loaf pan with cooking spray. Dust the pan with flour, shaking out the excess.

  3. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool in the pan for 10 minutes, then move to a cooling rack to finish cooling. In a medium bowl, ​1 box ​PillsburyTM​ Funfetti®​ ​Strawberry Cake & Cupcake Mix​, water, vegetable oil, and eggs. Beat with a hand mixer for 2 minutes. Pour batter into prepared pan.

  4. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool in the pan for 10 minutes, then move to a cooling rack to finish cooling.

  5. Once cool, cut out the center of the loaf, leaving a 1-inch border along the bottom and along each side. Set aside the lid of the loaf for later. If necessary, scoop out any extra cake inside the hole to form an even rectangle. Fill the rectangular hole with vanilla ice cream, using the back of a spoon to press the ice cream down to fill all the nooks and crannies.

  6. Take the loaf lid and trim off the extra cake from the bottom so that the lid will fit back on top of the ice cream.

  7. Freeze the loaf overnight with cake lid in place.

  8. Remove cake from freezer. Frost with ​Pillsbury​™ Funfetti®​ ​Unicorn Frosting and scatter Unicorn sprinkles on top. Slice and serve!

Ice Cream-Stuffed Unicorn Cake

Tasty