Minutes Prep time: 35
Minutes Total time: 135
Servings: 12
Difficulty: Intermediate
PAM® Baking Spray
2 pkgs (15.25 oz each) Duncan Hines® Classic White Cake Mix
4 large egg whites
2/3 cup vegetable oil
1-1/2 cups water
1/2 cup rainbow sprinkles, plus more for decorating
3 tablespoons unsalted butter
1 tablespoon rainbow sprinkles
1 cup unsalted butter, softened
1 jar (7 oz each) marshmallow creme
1-1/2 cups confectioners' sugar
1 teaspoon vanilla
1/4 teaspoon salt
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 216 mg | 22% |
| Carbohydrate | 132 g | 44% |
| Cholesterol | 71 mg | 24% |
| Total Fat | 60 g | 93% |
| Iron | 2 mg | 10% |
| Calories | 1079 kcal | 54% |
| Sodium | 827 mg | 34% |
| Protein | 7 g | 14% |
| Saturated Fat | 24 g | 120% |
| Sugars | 98 g | 10% |
| Vitamin C | 1% |
Preheat oven to 350°F. Spray three 8- or 9-inch round pans with baking spray.
Pour cake mixes into large bowl. Measure 1-2/3 cup cake mix into a medium bowl and set aside. Add 4 egg whites, 2/3-cup oil, and 1-½ cups water to large bowl. Beat with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed for 2 minutes. Fold in ½-cup sprinkles.
Pour evenly into pans. Bake 23 to 28 minutes until toothpick inserted in center comes out clean. Cool completely on a wire rack.
Stir together reserved 1-2/3 cups cake mix, melted butter and 1 tablespoon rainbow sprinkles until mixture forms coarse crumbs. Spread crumble evenly onto an ungreased baking sheet and break it into pea-sized pieces. Bake 10 to 12 minutes, until crisp and very lightly browned, stirring halfway through. Cool completely.
FROSTING: Beat butter, marshmallow crème, confectioners’ sugar, vanilla, and salt in a large bowl with an electric mixer on low speed until blended, about 1 minutes. Beat on medium high speed for two minutes, until light and fluffy.
Place one cake layer on a plate or cake stand. Frost only the top of the cake with one-third of whipped frosting. Sprinkle evenly with one-third of cake crumble. Place second cake layer on top and press lightly to adhere. Frost top of second layer with one-third of whipped frosting, and sprinkle with one-third of cake crumble. Place third cake layer on top and press lightly to adhere. Frost top of third layer with remaining frosting, and sprinkle with remaining cake crumble. Decorate top with more sprinkles, if desired. Slice and serve.
This naked confetti cake is best eaten on the day it is made, to preserve the crunchy texture of the cake crumble.
Three Layer Naked Confetti Cake
