Ingredients

• 19 oz package Gluten Free Vanilla Yellow Cake Mix
• 3 Eggs
• 1/2 cup Oil
• 1/2 cup Water
• 1 tsp Vanilla Extract
• 1/4 tsp Almond Extract (optional)
• 1/2 cup Sprinkles or Jimmies (single or assorted colors)*

• 6 3/4 cups Powdered Sugar
• 2 1/4 cups Butter soft
• 1 tsp Vanilla Extract
• 1/4 tsp Almond Extract
• 4-6 Tbsp Milk or Cream, if needed
• Sprinkles or Jimmies for decorating

Instructions

1. Preheat oven to 325°F. Spray two 9-inch round cake pans and line bottoms with parchment paper.
2. In a large bowl, beat eggs for 30 seconds on medium-low speed. Add mix, oil, water and extracts and beat for 1 minute on medium-low speed, scraping down the sides of the bowl as needed.
3. Add sprinkles and mix until incorporated, about 30 seconds.
4. Divide batter evenly between prepared pans and smooth tops with a spatula. Bake until a tester inserted in the center comes out clean, 30-40 minutes.
5. Let cool in pans for 15 minutes then unmold onto separate plates or cake rounds to cool completely before frosting.

1. Combine powdered sugar and soft butter and mix on low for 1 minute to combine.
2. Increase speed to medium and mix until light and fluffy, about 5 minutes.
3. Add extracts and milk or cream (if needed to adjust consistency) and mix until combined, about 1 minute more.
4. Remove parchment paper from cakes and, if desired, divide each cake into two layers to assemble a four layer cake.
5. Place one layer on a cake turntable or serving platter and add an even layer of frosting. Continue until all layers have been added, then frost exterior. If desired, coat sides of your gluten free confetti cake with additional sprinkles!