Minutes Prep time: 45
Minutes Total time: 135
Servings: 12
Difficulty: Intermediate
PAM® Baking Spray
1 pkg (3.4 oz each) vanilla instant pudding mix
5 tablespoons butter, melted
1/2 cup flour
1 tablespoon rainbow sprinkles
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
3 eggs
1/2 cup vegetable oil
1 cup water
1/2 cup rainbow sprinkles, plus more for decorating
1 container (16 oz each) Duncan Hines® Creamy Vanilla Frosting
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 92 mg | 9% |
| Carbohydrate | 74 g | 25% |
| Cholesterol | 63 mg | 21% |
| Total Fat | 27 g | 42% |
| Iron | 1 mg | 8% |
| Calories | 549 kcal | 27% |
| Sodium | 530 mg | 22% |
| Protein | 4 g | 8% |
| Saturated Fat | 10 g | 48% |
| Sugars | 53 g | 5% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray two 8- or 9-inch round pans and a large baking sheet with baking spray.
Stir together instant pudding mix, flour, melted butter and 1 tablespoon rainbow sprinkles in a small bowl until coarse crumbs form. Spread crumble evenly on baking sheet and break up any pieces larger than pea-sized. Bake for 12 to 14 minutes, stirring halfway through, until crisp but still pale. Cool completely.
Beat cake mix, water, eggs, and oil in large bowl with an electric mixer at low speed for 30 seconds. Beat on medium speed 2 minutes. Fold in 1/2-cup sprinkles.
Divide batter evenly into cake pans. Bake 23 to 28 minutes, until toothpick inserted in center comes out clean. Cool completely on a wire rack.
Place one confetti cake layer on a plate or cake stand. Frost only the top of the cake with half of the whipped frosting and sprinkle half the vanilla crumble evenly over the frosting. Place second confetti cake layer on top and press lightly to adhere. Frost top of second layer with remaining frosting and sprinkle with remaining vanilla crumble. Decorate with more sprinkles, if desired. Slice and serve.
Two Layer Naked Confetti Cake
