Chocolate Fudge Oreo Bundt for National Chocolate Day!

I had a major craving for chocolate cake one night. It was almost time to start dinner, so I didn't really have time to search for a recipe or bring butter to room temperature so I pulled out one of my favorite baking books- Bundt Classics. I immediately found a recipe that looked good to me and I had all the ingredients on hand. Of course, I added my own touches to it and it took this cake to a whole new level of chocolate deliciousness!

This recipe starts with a chocolate cake mix but you'd never know it. I took the help of the mix and got this cake in the oven in less than 15 minutes. It baked while I made supper then we had it for dessert. Win! I have to be honest, when I was making this, I had no intention of adding Oreos to the batter. I was getting the ingredients from the pantry and Hayden grabbed the Oreos- positioned right at his eye level. He said we needed to add Oreos, so I did! I keep that little genius child around for a reason ;-).

This cake was over the top, a chocolate lovers dream! I mean really, there's the chocolate cake, chocolate pudding, chocolate syrup, chocolate chips and chocolate cookies. Then I had the audacity to top it off with silky ganache and even more chocolate chips. This was fudgy and decadent and cured my cravings. Coincidentally, it's National Chocolate Day, so make this Bundt! 

Chocolate Fudge Oreo Bundt adapted from Bundt Classics

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Cake:

• 1 (18.25 oz) box chocolate cake mix
• 1 (3.4 oz) box instant chocolate pudding
• 1 cup sour cream
• 1/2 cup warm water
• 1/3 cup vegetable oil
• 1/4 cup Hershey's chocolate syrup
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup mini chocolate chips
• 10 Oreos, coarsely broken

Ganache: 

• 1/2 cup heavy cream
• 1/2 cup chocolate chips

Decoration: 

• Mini chocolate chips or Oreos, optional

To Make The Cake: Preheat oven to 325 degrees F. Generously grease a 12 cup Bundt pan with non-stick baking spray (with flour). Set aside. 

In a large mixing bowl, combine all the cake ingredients except the chocolate chips and Oreos. Blend with a hand mixer over medium speed until well blended. Scrape the sides of the bowl down and stir in the chocolate chips and crushed Oreos. 

Pour the batter into the prepared Bundt pan. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Cool cake in pan for 20 minutes. Unmold cake onto a cooling rack or a serving platter and allow to cool completely. 

To Make The Ganache: In a small mixing bowl, heat cream in the microwave until hot and steamy, about 60 seconds. Add the chocolate chips to the hot cream and let them sit for 5 minutes. With a spatula, gently stir the chocolate chips and cream together until the mixture comes together and becomes shiny and silky. Do not use a whisk or stir too vigorously, this will cause air bubbles in the ganache. If tiny lumps of chocolate remain, let the mixture sit a little longer, then stir again until smooth. 

The longer the mixture sits, the thicker it becomes. Allow ganache to thicken a bit before pouring onto cooled cake. You want it pourable but not so thin that it runs off the side of your cake. 

Immediately top with additional mini chocolate chips or Oreo cookies, if desired. Allow ganache to set before serving. Store leftover cake in an airtight container at room temperature.

A Bold Pillsbury Giveaway! (CLOSED)

At the first of the month, I shared with you some fun and pretty flower cupcakes I made for Mother's Day using Pillsbury® bold Funfetti cake mixes and frosting. You're going to get the chance to make these at home because today I'm having a giveaway for a Pillsbury Celebration Starter Kit valued at over $100!

Included in the prize pack from Pillsbury® is: 

• Funfetti® Aqua Blue Cupcake and Cake Mix
• Funfetti® Orange All Star™ Cupcake and Cake Mix
• Funfetti® Neon Yellow Cupcake and Cake Mix
• Funfetti® Vibrant Green Cupcake and Cake Mix
• Funfetti® Orange All Star™ Vanilla Flavored Frosting
• Funfetti® Neon Yellow Vanilla Flavored Frosting
• $100 Visa Gift Card

Learn more about the bold product line by visiting Pillsbury on Facebook, PillsburyBaking.com and Pillsbury on Pinterest.

To enter this fabulous giveaway, simply leave me a comment on this blog post telling me what your favorite kind of cake is. That's it! There are no right or wrong answers, lets just talk cake and maybe even drool a little bit in the process :-)

One entry per person. Open to U.S. residents only. 

*I was provided with product samples and compensation by Pillsbury®, though the opinions I express here are my own. ©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license. 

Spring Bouquet For Mother's Day

I bought these tulip cupcake liners about 3 years ago with the thought that I would make some really pretty Mother's Day cupcakes and that just never happened. Life got in the way, there were other recipes requested and then I misplaced the liners until recently when Hayden was pulling my baking supplies out of a cabinet and playing with them in the living room :-). When Pillsbury® sent me some samples of their new bold Funfetti cake and cupcake mixes, I knew the yellow would be perfect for Spring cupcakes. Sometimes, life just works itself out and things fall into place.

My second mom, Olivia, gave me this Pillsbury Poppin' Fresh doll when she came to visit for Easter. He was the perfect little helper and inspiration in the kitchen and he's just so cute, don't you think? I think he'd approve of my use of  bold Pillsbury flower cupcakes. I'm kind of funny about colored mixes and drinks- I want the flavor to reflect the color so I added some bright lemon zest and juice to the batter along with buttermilk for some extra tang and to provide maximum moisture. So not only do they look like Spring, they taste like it too! The neon pink Funfetti icing was the perfect compliment to the pop of yellow underneath. 

These cupcakes are fun and worthy of a celebration, but they're easy enough that you don't have to stress about making them. They can be decorated any way you want, these flowers are just an idea but you can get more inspiration by visiting Pillsbury on Facebook, PillsburyBaking.com and Pillsbury on Pinterest. Any decorative tips, colors or sprinkles will work. Have fun with it and let everyone help and decorate their own for a truly unique experience. 

Lemon Buttermilk Flower Cupcakes

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• 1- 8.25 oz. package Pillsbury Funfetti Neon Yellow Cake Mix
• 2/3 cup buttermilk
• 1/4  cup vegetable oil
• 1 large egg
• 1 Tablespoon lemon zest
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line cupcake tin with paper liners and set aside. 

Place all ingredients in a large bowl and beat with a hand mixer until batter is smooth and creamy and no traces of cake mix remain. 

Evenly divide the cake mix between the paper liners, filling them no more than 2/3 full. 

Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. 

Makes 10-12 cupcakes, depending on size. 

Once cupcakes are baked, allow them to cool in pan for five minutes before removing them to a wire rack to cool completely. 

For the Frosting: 

Transfer your favorite colors of Pillsbury Funfetti frosting to a piping bag fitted with your favorite icing tips and decorate the tops of the cooled cupcakes to resemble flowers. Use the sprinkles and colored sugar that come with the frosting to bring your cupcake flowers to life!

I used these Wilton tips for decorating: 

• leaf tip- #67
• round dot tip- #12
• small flower tip- #224
• swirl tip- #21

Store cupcakes at room temperature, in an airtight container. 

*I was provided with product samples and compensation by Pillsbury®, though the opinions I express here are my own. ©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license. 

Pillsbury Holiday Giveaway (CLOSED)

Remember those ooey gooey dark chocolate caramel pecan brownies I shared with you a couple weeks ago? They were made with a Pillsbury® Dark Chocolate Cake Mix. So easy! Today, Pillsbury® is giving one lucky reader a chance to win a Celebration Starter Kit including all of their new holiday baking mixes and frostings, plus a $100 gift card.

Included in the Celebration Starter Kit is:

• Pillsbury Chocolate Peppermint Premium Cookie Mix
• Pillsbury Traditional Sugar Premium Cookie Mix
• Pillsbury Dark Chocolate Premium Cake Mix 
• Pillsbury Peppermint Frosting 
• Pillsbury Funfetti Frostings in Rudolph Red and Garland Green
• $100 Visa or American Express Gift Card

Visit Pillsbury on Facebook, PillsburyBaking.com and Pillsbury on Pinterest to learn more ideas about how you can Celebrate More with Pillsbury® and their new Holiday line. 

To enter this fabulous giveaway, simply leave me a comment on this blog post telling me what new Pillsbury® product you're most excited to try. That's it! 

One entry per person. Open to U.S. residents only. 

*I was provided with product samples and compensation by Pillsbury®, though the opinions I express here are my own. ©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license. 

Brownie Points!

When we were kids, my step mom, Olivia, used to make my brother and me caramel brownies. She didn't make them very often and I remember them being really good (they were my brother's favorite) but I thought maybe it was a difficult recipe so they were only made for special occasions. I was wrong! She shared the recipe with me and they could not be simpler to make. I took the liberty to tweak things here and there (that's what I do) because the amounts were a little vague and I like to be specific when it comes to baking. Specific amounts in baking lead to consistent results, am I right? Here we go!

Pillsbury® recently sent me their new seasonal line of cake and cookie mixes just in time for holiday baking. I received Chocolate Peppermint Premium Cookie Mix, Traditional Sugar Premium Cookie Mix, Dark Chocolate Premium Cake Mix as well as Peppermint Frosting and Funfetti Frostings in Rudolph Red and Garland Green. My step mom's recipe for caramel brownies called for German Chocolate cake mix, but I opted for the Dark Chocolate Cake mix for these rich and gooey brownies. To learn more about these products, visit Pillsbury on Facebook, PillsburyBaking.com and Pillsbury on Pinterest. 

Dark Chocolate, semisweet chocolate chips, gooey caramel, crunchy pecans. You know these were good...and decadent! These brownies are for sharing. After making these and being left with an entire pan of brownies, I now understand why my step mom only made these about 1-2 times a year. They are dangerous and so much better than I remembered. I'm typically a "plain jane" brownie person and don't like anything but cocoa in my brownies but these are excellent. Thanks for the recipe and the trip down memory lane Olivia :-) I hope you'll seek out these new Pillsbury® products and make these brownies!

Dark Chocolate Caramel Nut Brownies 

adapted from my step mom, Olivia Luna

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• 14-16 oz. package caramels (50-60 caramels)
• 2/3 cup evaporated milk
• 1- 15.25 oz. box Pillsbury Dark Chocolate Premium Cake Mix
• 1 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips
• 3/4 cup chopped pecans

Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray and line it with a sheet of parchment paper, allowing the paper to hang over the edges. Spray the paper once again with non-stick spray and set aside.

In a medium saucepan, combine the caramels and 1/3 cup of evaporated milk. Stir occasionally over medium heat until the caramels melt and the mixture becomes smooth. Turn off heat and allow to cool slightly while you prepare the brownie batter. 

In a large bowl, combine the dry cake mix, melted butter, vanilla extract and the remaining evaporated milk. Mix until well combined. 

Press half of the brownie batter into the bottom of the prepared pan. Bake for 6 minutes. 

Remove the pan from the oven and gently and evenly drizzle the caramel mixture over brownie base. Evenly distribute the chocolate chips and the chopped pecans over the caramel. Crumble the remaining brownie batter evenly over the nuts and chocolate and return back to the oven. 

Bake for an additional 20-22 minutes. It will be hard to tell when it's done because the brownies will be really gooey in the center and don't firm up until they have cooled completely, but don't bake any longer than the recommended time. 

Cool completely until the brownies have reached room temperature. Using the handles of the overlapping parchment paper, lift the brownies out of the pan. Cut the brownies into squares. Store in an airtight container. 

I was provided with product samples and compensation by Pillsbury, though the opinions I express here are my own.

©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license.

Fall, I Welcome You

A few months ago I was asked by Pillsbury® if I'd like to sample and review their new Spring/Summer flavors of Orange Creamsicle, Key Lime and Funfetti products. I wrote about them here and here, if you're interested. Well today, I'm enthusiastically sharing with you Pillsbury's new Fall line of Caramel Apple and Pumpkin cake and cookie mixes...and they are quite tasty! 

Vintage bakeware is the best!

Living in central Texas means that it feels like Summer for at least 8 months out of the year. It will more than likely be around 80 degrees until November and while it may not look or feel like Autumn outside, Fall is happening in my kitchen. When the season arrives, I like to start baking with apples and spices then I later progress to one of my favorite flavors, pumpkin!

My friend Ingrid from 3B's has made a cake with yellow cake mix called Cinnamon Roll Cake. This is a twist on that recipe using Pillsbury's Caramel Apple Premium Cake mix and frosting. I upped the apple flavor by adding cinnamon applesauce in place of some of the oil and used the caramel apple frosting to make the glaze. If Ingrid's cake tastes like a cinnamon roll, this tastes like a cinnamon apple fritter. The cake itself was very moist and apple-y (is that a word?) with a slightly crunchy caramelly sugar topping. The glaze is completely unnecessary, but it's so tasty you won't want to skip it. 

To learn more about these products, visit Pillsbury on Facebook, PillsburyBaking.com and Pillsbury on Pinterest. 

• Caramel Apple Premium Cake Mix
• Caramel Apple Premium Cookie Mix
• Creamy Supreme Caramel Apple Frosting
• Perfectly Pumpkin Premium Cake Mix
• Perfectly Pumpkin Premium Cookie Mix
• Pumpkin Creme Cake Mix with Vanilla Filling

Thank you Pillsbury® for all these great new products and for having me be a Pillsbury blog Ambassador :-)

Caramel Apple Fritter Cake from Lick The Bowl Good 

loosely adapted from 3B's and Jolts &Jollies

Printer Friendly Version

Cake: 

• 1- 15.25 oz. box Pillsbury Caramel Apple Premium Cake Mix
• 4 large eggs
• 1/2 cup oil
• 1/3 cup sour cream
• 3/4 cup cinnamon applesauce

Topping: 

• 1 cup light brown sugar
• 1 Tablespoon ground cinnamon

Glaze: 

• 1/2 cup Pillsbury Creamy Supreme Caramel Apple Frosting
• 2 Tablespoons milk
• 1/2 teaspoon vanilla extract

Preheat oven to 325 degrees F. Spray a 9x13-inch OR two 8x8-inch pans with non-stick baking spray with flour and set aside. 

In a large bowl combine the ingredients for the cake and mix until well blended. Pour the batter into the prepared pan and set aside. 

In a small bowl, mix the brown sugar and cinnamon together and sprinkle evenly over the batter. Using a butter knife swirl the brown sugar mixture gently into the batter. 

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. 

Once the cake is fully baked, place on a cooling rack and make the glaze. 

In a small bowl, whisk the frosting, milk and vanilla together until thin, free of lumps and is drizzle consistency. Using a spoon, drizzle the glaze over the cake and allow the cake to cool for at least 20 minutes before serving. 

I was provided with product samples and compensation by Pillsbury, though the opinions I express here are my own. 

©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license. 

My Birthday Cakes and No-Bake Cake Pops

I had a birthday a couple weeks ago. What is it about birthdays after 30, that just aren't so exciting? Maybe when I turn 40, I'll get a party, though I might be mourning my 30's by then. Who knows?! Anyway, my 31st birthday was spent mostly hanging out with Hayden and working on my cookbook. See that strawberry topped cake? That was the birthday cake I made myself. It was also the cake that will adorn the cover of my cookbook. I'm pretty thrilled about that! Then family came over and brought me more cake...and I went into a sugar coma! 

My sister made me pink lemonade cupcakes in adorable penguin cupcake liners. I have a deep love for penguins, so I absolutely loved the look of these, they were delicious too. And my mom made me a Funfetti cake with rainbow chip icing. You can't eat Funfetti cake and not feel like a kid. I loved that they baked for me- it made me feel special. What's funny is that Hayden thinks that when you sing 'happy birthday' that it's for him. He gets a big grin on his face and starts clapping. I'm more than willing to give that to him :-)

I made these no-bake cake truffles a couple months ago when I had leftover Funfetti cake mix from making these rice crispy treats. Mix, roll, and dip. No baking necessary. Since they were so simple to make Hayden and I decided to decorate popsicle sticks to jazz them up. 

Can you guess which stick Hayden decorated?

I had a minor issue with these though. After I dipped them in the coating and they set up overnight, the truffle expanded and the candy coating cracked on some of them. I made a couple batches to test them out, some I refrigerated, some I did not and the results were the same. I think that maybe I rolled the balls too tight, but I'm not sure. I read through the comments on the blog I got the recipe from and others had the same issue. I googled my problem and found that this is a common issue when making cake pops. Anyway, they were fun and simple and tasty. Don't let a little cracked coating deter you from making them. Kids will have fun with these too and will eat them up so fast you'll forget about all the imperfections. 

No-Bake Funfetti Cake Truffles

loosely adapted from Chef In Training

Printer Friendly Version

• 1 cup dry Funfetti cake mix (any flavor will work)
• 1/4 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract
• candy coating or chocolate for dipping

Mix dry cake mix, sweetened condensed milk and vanilla together until combined. 

Roll into 1-inch balls. Coat with candy coating or melted chocolate. Top with sprinkles while the coating is still wet. Allow to set.

Hayden playing with the sprinklers and trying to spray his momma!

Pillsbury Orangesicle and Key Lime! (Giveaway)

The winner of the Pillsbury Funfetti Giveaway who will be receiving an array of Funfetti cake mix and colorful frostings and a $50 gift card is commenter #14  Katie H. Congratulations Katie! Please email me with your mailing address.  

For everyone else, you have another chance to win below. Keep reading to see how!

Pillsbury has introduced new seasonal flavors just in time for warmer weather- Orangesicle and Key Lime! I was so excited to see these fresh and bright new flavors on the grocery store shelves because I am a citrus lover and so is my mom. She would put orange flavoring in everything if she could :-). Pillsbury kindly sent me a package consisting of Orangesicle and Key Lime cake mix, cookie mix and creamy frostings. I wanted to make a special cake for my mom, so I chose to bake the Orangesicle cake mix first. 

My mom is not a huge fan of frosting so I wanted to make a recipe that was simple and fuss-free, but bursting with orange flavor. And because chocolate and orange compliment each other so well, I added in a healthy handful of mini chips in the batter and on top. This cake smelled so good baking in the oven! When I tasted it, I was expecting it to taste like I was biting into a fresh orange, but it didn't. It tasted just like an Orangesicle, just like the box promised! It had a mellow orange and creamy vanilla taste and was so moist. Delicious. I still need to whip up a batch of key lime cupcakes and I'm so looking forward to it. 

Pillsbury is celebrating Spring with these new flavors in order to make your everyday occasions even more special. I started thinking about ways I could do the same with my family. I've been so busy in the kitchen baking and trying to wrap up this cookbook venture that once I'm done we're heading out on a picnic! I'm going to get Hayden to help me whip up a batch of Pillsbury cookie sandwiches (he's becoming a pro at working the KitchenAid!) then we're going to enjoy some fresh air and play at the park. I can already hear his giggles as he goes down the slide. The whole idea behind this celebration is to spend time together, relish in everyday moments and enjoy premium baked goodies. Thank you Pillsbury for helping us make lasting memories!

Orangesicle Chocolate Chip Loaf Cake

Printer Friendly Version

• 1 box (15.25 oz) Pillsbury Orangesicle Premium Cake Mix
• 3/4 cup sour cream
• 2 large eggs
• 1/3 cup oil
• 1/3 cup orange juice
• 1/3 cup mini chocolate chips

Preheat oven to 325 degrees F. Butter and flour a 9x5-inch loaf pan and set aside. 

In a large bowl, combine cake mix, sour cream, eggs, oil and juice. Beat til all the ingredients are well mixed; about 2 minutes. 

Using a rubber spatula, stir in the mini chocolate chips. 

Scrape batter into the prepared pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool completely in pan before serving. 

Pillsbury wants you to join in on all the citrusy fun. They are generously offering one lucky reader a Summer Seasonal Celebration Kit including: Pillsbury Moist Supreme Orangesicle and Key Lime Premium Cake Mix, Pillsbury Orangesicle and Key Lime Premium Cookie Mix, Pillsbury Creamy Supreme Orangesicle and Key Lime Frosting as well as a $50 Visa or American Express Gift Card (total value ($60). 

To enter the giveaway: 

1. Leave a comment on this post telling me which flavor you're most excited to try. Please be sure to leave an email for me to contact you if you win.

2. For a second entry "Like" Pillsbury Baking on Facebook

3. For a third entry "Like" Lick The Bowl Good on Facebook. Leave a separate comment for each entry. 

A winner will be selected at random and announced by May 15, 2013. 

To learn more about Pillsbury's new fresh flavors please visit Pillsbury on Facebook. Also visit PillsburyBaking.com and Pillsbury on Pinterest. 

**The J.M. Smucker Company sent me free product samples and other compensation and asked me to promote it's new Orangesicle and Key Lime products. 

Pillsbury Funfetti Celebrates 25 Years! (Giveaway Closed)

It's party time- the cake we all know and love is having a birthday!  Pillsbury's Funfetti is turning 25 this year and is celebrating in a bold and colorful way. When I think of birthdays, I immediately think of cake and Pillsbury Funfetti has us covered with their Funfetti Premium Cake and Cupcake Mix and four new frosting colors- Aqua Blue Vanilla with fish shaped candy bits, Hot Pink Vanilla with pink sugar crystals, Vibrant Green Vanilla and Bold Purple Vanilla with colorful candy bits. 

Last year for my birthday my mom made me a Funfetti birthday cake and while I wasn't so thrilled about turning 30, that cake made me feel like a kid again, with it's brightly speckled sweet interior. In honor of it's 25th birthday, I made something equally fun and delicious and started with everyone's favorite- crispy rice treats amped up with Funfetti cake mix and frosting. These definitely taste just like cake and worthy of a celebration. 

How do you celebrate birthdays? While chatting with my family and fellow baking buddies we've come up with some tips for you on how to maximize your birthday experience. 

1. Get the kids involved. Let them help in the celebration and planning of the day- from the food, to the decorations to the cake. Not only allow them to make some decisions on their own but let them help you mix the cake mix, hang the streamers and decorate the invitations. Even something as simple as choosing what color candles or balloons to use will make their day. Not only with the celebration be more personal, the kids will be proud of their contributions.
2. Often times, when there are birthdays, there is pressure to bring a gift. Then you struggle with getting the right gift for the person or how much to spend. Instead, ask your guests not to bring gifts but instead to donate their time, a toy or funds to a charity that means something to your family. If they insist on a gift ask them to provide an experience like a trip to the zoo, or going out for some ice cream rather than a gift wrapped plastic toy. 
3. Incorporate a craft into the celebration and let that serve as the party favor. Decorate a small wooden frame with non-toxic colorful paints, glue, beads, glitter and jewels. Let the kids craft and socialize. Once the festivities are over, they'll have a handmade keepsake to remember the great day. 

Frosted Funfetti Crispy Rice Treats by Monica h

Printer Friendly Version 

• 4 Tablespoons unsalted butter, plus more for dish
• 10 oz. mini marshmallows
• 1/2 teaspoon vanilla extract
• 1/2 cup Pillsbury Funfetti Cake Mix, dry
• 6 cups crisp rice cereal
• 1- 15.6 oz. can Pillsbury Funfetti Frosting (any color)

Butter a 9x13-inch dish and set aside. 

In a large pot, melt butter over medium heat. Add marshmallows and vanilla and stir constantly until marshmallows are completely melted. 

Add the dry Pillsbury Funfetti Cake Mix to the marshmallow mixture and stir to combine. Add rice cereal and stir until the mixture comes together and the cereal is well coated. 

Immediately scrape the cereal into the buttered dish and press into an even layer. Allow to cool to room temperature before before frosting. 

Once rice treats are completely cool, frost with Pillsbury Funfetti Frosting and sprinkle the tops with the included sprinkles. 

Cut into squares and serve.

As part of the Funfetti 25th birthday celebration, Pillsbury wants you to join in on all the fun. They are generously offering one lucky reader a Celebration Starter Kit including: Pillsbury Funfetti Premium Cake and Cupcake Mix and 4 boldly hued Funfetti Frostings as well a $50 Visa or American Express Gift Card (total value ($60). 

To enter the giveaway: 

1. Leave a comment on this post telling me about your Funfetti birthday memories. Please be sure to leave an email for me to contact you if you win.

2. For a second entry "Like" Pillsbury Baking on Facebook

3. For a third entry "Like" Lick The Bowl Good on Facebook. Leave a separate comment for each entry. 

A winner will be selected at random and announced by May 1, 2013. 

To learn more about Pillsbury's Funfetti 25th Birthday Celebration please visit Pillsbury on Facebook where they're running a birthday promotion that ends April 25th. Also visit PillsburyBaking.com and Pillsbury on Pinterest. 

**The J.M. Smucker Company sent me free product samples and other compensation and asked me to promote it's new Funfetti products.