Bisquick Funnel Cake Recipes
Dessert Recipes

Bisquick Funnel Cake Recipes

Funnel cakes date back as far as 1879 and are believed to have made their way to America when German immigrants transported their recipes.

We can find these delicious treats at carnivals and amusement parks and consist of a batter, which is usually poured through a funnel in a circular motion to get their shape. They are typically served with toppings such as syrups, fruit, and spices such as cinnamon and/or sprinkled with confectioner’s sugar.

Funnel Cake Bites

Funnel Cake Bites

Funnel cakes are one of my favorite summer desserts.I’m always reminded of walking through the fairgrounds as a child looking for these delicious treats. You can make this recipe into regular size cakes, but these bite-size pieces make it fun for kids!
Prep Time 15 mins
Cook Time 15 mins
Servings 6 people

Ingredients
  

  • vegetable oil or shortening for frying
  • cups Bisquick
  • 2 tbsp granulated sugar
  • ¼ tsp ground nutmeg
  • 2 eggs
  • ½ cup heavy whipping cream
  • cup whole milk
  • 1 tsp vanilla extract
  • 4 tbsp salted butter (melted)
  • 2 tbsp vegetable oil
  • cinnamon sugar for dusting

Instructions
 

  • In a frying pan, add vegetable oil or shortening at least 3 inches deep. Heat the oil over medium-high heat. You will need the oil to reach a temperature of 375°F for frying the funnel cake bites. Use a thermometer to maintain the temperature.
  • While the oil is heating, sift together two and one-half cups of Bisquick, two tablespoons of granulated sugar, and one-quarter teaspoon of ground nutmeg.
  • In a separate mixing bowl, beat two eggs until foamy using an electric mixer.
  • Add in one-half cup of heavy cream, one and one-half cups of milk, one teaspoon of vanilla extract, four tablespoons of melted butter, and two tablespoons of vegetable oil.
  • Add the dry ingredients to the wet ingredients and stir together until well combined.
  • Scoop a tablespoon or two of batter into the heated oil. The batter will puff up and brown on the bottom. Flip it over and brown on the other side.
  • Place cooked funnel cake bites on paper towels to absorb excess oil.
  • Sprinkle cooled funnel cake bites with cinnamon sugar and serve immediately.

 

Summer Fun Funnel Cake

No need to wait until summer comes to have a taste of these funnel cakes. These are very easy to make at home and the colorful sprinkles make this recipe perfect for any summer-themed party. Some of my family members prefer a funnel cake for their birthday rather than a traditional cake. We just add the candles to a few scoops of ice cream placed on top.
Prep Time 15 mins
Cook Time 15 mins
Servings 6 people

Ingredients
  

  • 2 eggs
  • 1 cup milk
  • 1 cup water
  • 1 tsp vanilla extract
  • 3 cups granulated sugar
  • oil for deep-fat frying
  • confectioners' sugar (for dusting)
  • Rainbow sprinkles

Instructions
 

  • Heat oil to 375°F in a deep-fryer or a large skillet.
  • In a large bowl, using an electric mixer, beat two eggs until frothy. Add one cup of milk, one cup of water, and one teaspoon of vanilla extract. Mix until well blended.
  • Add three cups of Bisquick, and one-quarter cup of sugar. Whisk until smooth.
  • Carefully scoop one-half cup of batter into a funnel. Move the funnel in a spiral motion until all the batter has flowed out. (If you don’t own a funnel, you can also use a plastic bag. Just pour the batter into the bag and cut the end of where the batter will pour out).
  • Fry for three to five minutes on each side or until golden brown, using a slotted spoon to flip once.
  • Drain on paper towels and dust with powdered sugar and a sprinkling of rainbow sprinkles.
  • Repeat steps four to six with the remaining batter.
  • Serve warm and enjoy.

 

Apple Caramel Funnel Cake

I love caramel apples just as much as I enjoy funnel cake, so when you get the taste of both in one dessert, it’s absolute bliss! It’s a good idea to double this recipe, as you’ll have everyone coming back for more.
Prep Time 20 mins
Cook Time 15 mins
Servings 6 people

Ingredients
  

Funnel Cake

  • 2 cups Bisquick
  • 1 tsp ground cinnamon
  • ¾ cup coconut milk
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup apple sauce
  • ¼ cup granulated sugar
  • vegetable oil (for frying)

Caramel Sauce

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 tsp corn syrup
  • 6 tbsp butter (cubed)
  • ½ cup heavy cream
  • 1 tsp vanilla

Topping

  • confectioners' sugar
  • apple pie filling
  • vanilla ice cream
  • caramel sauce

Instructions
 

Funnel Cake

  • Sift together two cups of Bisquick, and one teaspoon of cinnamon in a medium-size mixing bowl until combined
  • In a separate bowl with a mixer, combine three-quarters of a cup of coconut milk, two eggs, one teaspoon of vanilla extract, one-half cup of applesauce, and one-quarter of a cup of granulated sugar. Mix until fully combined.
  • Add the dry ingredients to the wet ingredients and mix until well blended.
  • Scoop batter into a squeeze bottle or a ziplock bag with a corner cut off.
  • Heat 2 inches of oil in a large skillet until it reaches 375°F.
  • Pipe batter into the oil, making a funnel cake shape.
  • Fry cake for 30 seconds on each side, or until golden brown. Flip, so both sides fry evenly.
  • Remove cakes from the oil and transfer them to a paper towel-lined plate to drain.

Caramel Sauce

  • Place one cup of granulated sugar, one-quarter cup of water, and one teaspoon of corn syrup into a large non-stick saucepan. Stir until combined.
  • Heat the mixture over medium heat until the sugar dissolves and bubbles, stirring constantly for approximately four minutes.
  • Once the sugar boils, it will turn a deep amber color, usually, after ten minutes. Keep stirring as the sugar can easily burn and you would have to start over again.
  • Add six cubes of butter and stir constantly using a wooden spoon until melted and combined.
  • Remove the pot from the heat and slowly add one-half cup of heavy cream while stirring vigorously. Stir in one teaspoon of vanilla.
  • Let the caramel cool before storing.
  • Top the funnel cakes with powdered sugar, vanilla ice cream, apple pie filling, and caramel sauce.
  • Serve and enjoy!
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AboutEmma

Emma is a freelance writer who has a Bachelor’s in Creative Writing from the University of Florida. She first became interested in eating healthier and cooking homemade food when expecting her first child. After she made the decision to be a stay-at-home mom, she began to enjoy creating her own recipes across several types of cuisine. When she’s not busy cooking and writing or looking after her family, Emma enjoys long bike rides in nature. She also enjoys nature photography. Emma’s favorite nature areas, where she finds it easier to relax, include the mountains and the ocean.