Birthday Cake Rice Krispie Treats are a fun, no‑bake birthday treat made with Rice Krispie cereal and funfetti cake mix. These colorful bars are quick to prepare, kid‑friendly, and perfect for celebrations.
If you love birthday cake flavor, these Birthday Cake Rice Krispie Treats deliver that classic cake batter taste with the chewy, crispy texture everyone enjoys. They’re a fun alternative to traditional cake—especially for kids who adore sprinkles and bright colors.
Why You’ll Love This Recipe
- Easy – Made like classic Rice Krispie treats with just one extra ingredient: cake mix.
- Great for crowds – Fast to make and ideal for potlucks, parties, and school events.
- Festive – Sprinkles make these bars instantly celebratory; swap colors for any holiday or theme.
Ingredients
Butter – Salted or unsalted works fine.
Mini marshmallows – Use a 10 oz bag to melt with the butter, plus about 1 ½ cups extra to fold in for texture.
Funfetti cake mix – Gives the bars a birthday cake flavor; you can substitute other cake mix flavors if desired.
Crispy rice cereal – Classic Rice Krispies provide the crunchy base.
Sprinkles – Use rainbow or themed sprinkles to decorate the top.
Variations
Different cake mix – Swap funfetti for white, yellow, chocolate, strawberry, lemon, or red velvet for a different flavor profile.
Festive sprinkles – Choose seasonal sprinkles for holidays like Christmas, Halloween, Easter, Valentine’s Day, or the 4th of July.
Extra flavor – Stir in 1–2 teaspoons of vanilla or almond extract for more depth.
Easy removal – Grease the pan, or line it with parchment paper or foil (lightly greased) so you can lift the bars out to slice cleanly.
Frosting-style finish – Drizzle melted white or semi‑sweet chocolate over the cooled bars for a frosting-like touch.
Step by Step Instructions
Photo 1 – In a large pot over medium‑low heat, melt the butter.
Photo 2 – Add the marshmallows to the melted butter.
Photo 3 – Stir until the marshmallows are smooth and fully melted.
Photo 4 – Remove from heat and stir in the cake mix until combined.
Photo 5 – Add the Rice Krispies and stir until evenly coated. Fold in the remaining mini marshmallows for pockets of gooey texture.
Photo 6 – Press the mixture into a greased 9×13″ baking dish using greased hands or a spatula. Sprinkle the top with sprinkles and press lightly to adhere. Allow to cool 30–60 minutes, then cut into squares and serve.
Expert Tips
Storage – Keep the bars in an airtight container or cover the pan tightly with plastic wrap at room temperature for 3–4 days. Refrigeration can dry them out or make them too firm.
Microwave version – Melt the butter and marshmallows in a microwave‑safe bowl: 1 minute on high, stir, then 30 seconds and stir. If not fully melted, microwave in 15‑second increments until just melted. Stir in cake mix and Rice Krispies, then continue with the recipe.
Recipe FAQs
No—store them at room temperature in an airtight container. Refrigeration can make them hard or dry.
A regular box typically contains about 10 cups, which is more than enough for this recipe.
Yes. They’re best the day they’re made but can be prepared a day in advance and kept for 3–4 days.
If you’re concerned, spread the cake mix on a baking sheet and bake at 350°F (177°C) for 3–5 minutes to reduce any risk before using.
Other No Bake Treats to Consider…
No Bake Peanut Butter Pie-
No Bake Oreo Cheesecake
-
No Bake Butterfinger Pie
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No Bake Strawberry Oreo Pie
Birthday Cake Rice Krispie Treats
Ingredients
- 7 tablespoons salted butter
- 10 ounces marshmallows (for melting)
- 2/3 cup funfetti cake mix
- 6 1/2 cups Rice Krispie cereal
- 1 1/2 cups mini marshmallows (folded in)
- 1/4 cup sprinkles
Instructions
- In a large pot, melt the butter over medium heat.
- Add the marshmallows and stir until melted and smooth.
- Remove from heat and stir in the cake mix until combined.
- Fold in the Rice Krispies until evenly coated.
- Fold in the additional mini marshmallows.
- Press the mixture into a greased 9×13″ baking dish, top with sprinkles, and press lightly to adhere.
- Let cool at least 30 minutes before cutting into squares. Enjoy!
Notes
Storage – Store in an airtight container or cover the pan tightly with plastic wrap at room temperature for 3–4 days.
Microwave version – Melt butter and marshmallows in a microwave‑safe bowl: 1 minute on high, stir, then 30 seconds and stir. Continue in 15‑second intervals if needed until just melted. Stir in cake mix and Rice Krispies, then proceed with the recipe.
Nutrition
Carbohydrates: 32 g |
Protein: 1 g |
Fat: 6 g |
Sugar: 17 g