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Candy-Stuffed Confetti Cake

Candy-Stuffed Confetti Cake

Copper Chef Perfect Cake Pan

Recipe Type: Dessert

Servings: 8


  • 15.25 ounce yellow cake mixes
  • 2 cup rainbow sprinkles
  • 8 cup vanilla cake mix
  • 2 cup candy-coated chocolate candies


  1. Preheat oven to 350 degrees.
  2. Make one yellow cake mix following the package directions.
  3. Add ½ cup rainbow sprinkles to the batter; fold to combine.
  4. Pour the batter into a Copper Chef Perfect Cake Pan.
  5. Bake for 45 minutes.
  6. Repeat with the other two cake mixes.
  7. Cool all 3 cakes completely.
  8. Trim the tops of the cake to create a flat surface.
  9. Place one cake onto a serving dish or cake platter.
  10. Spread 1/4 –inch of frosting over the cake.
  11. Use the Cake Cutting Insert to cut one of the remaining cakes into 3 rings.
  12. Remove the middle ring and discard.
  13. Place the outer ring over the frosted cake.
  14. Place the small circle in the middle of the frosted cake to create a circular opening.
  15. Pour the candies into the opening. 
  16. Frost the exposed cake pieces.
  17. Place the final layer of cake on top.
  18. Frost the sides and top of the cake with the remaining frosting.
  19. Garnish the cake with the remaining sprinkles.