Confetti Cake Stack

Confetti sprinkles make this mini smash cake sweet and simple

  • Prep Time 45 min
  • Total Time 2 hr 0 min
  • Servings 20

Ingredients

1
box Betty Crocker™ SuperMoist™ cake mix (any flavor*)
Water, vegetable oil and eggs called for on cake mix box
1
container Betty Crocker™ Whipped fluffy white frosting
Assorted Betty Crocker™ candy sprinkles
  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
  • 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
  • 3 Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
  • 4 Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake cut side up on plate. Spread cut side with frosting. Top with remaining round cake, cut side down.
  • 5 Frost side and top of cake with frosting. Arrange sprinkles over top of cake. Place candle in top center of cake. Use remaining frosting to frost cupcakes.

Expert Tips

*For all chocolate and devil's food cake mixes, use only 1 cup water.

For a healthier first birthday cake, add bananas to the mix! Make cake as directed in recipe above--except use 1 box Betty Crocker® SuperMoist® yellow cake mix, 1 cup mashed very ripe bananas (2 medium), 1/2 cup vegetable oil, 1/4 cup water and 3 eggs.