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1
Preheat oven to 350 degrees F. Line the bottom of two 12x3 inch cake pans with parchment and spray with nonstick spray.
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2
Mix the sprinkles together in a large bowl and set aside.
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3
Add two boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in 1/2 cup jimmies with a spatula.
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4
Pour batter into prepared cake pan. Repeat with two more boxes of cake mix and pour batter into second prepared cake pan. Bake 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely in pan.
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5
Line the bottom of two 9x3 inch cake pans with parchment and spray with nonstick spray.
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6
Add two boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in 1/2 cup jimmies with a spatula.
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7
Pour batter into prepared cake pans. Bake the 9x3 cakes for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely in pan.
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8
Line the bottom of one 7x3 inch cake pan with parchment and spray with nonstick spray.
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9
Add one boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in 1/4 cup jimmies with a spatula.
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10
Pour batter into prepared cake pans. Bake cake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely in pan.
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11
Remove cakes from pans and level top if needed. Split the 7x3 cake in half horizontally. Wrap each cake in plastic wrap and refrigerate for at least 2 hours.
