Prepare cake batter. Prepare three boxes white cake mix following recipe instructions. Divide into two equal portions.

Tint one portion dark pink using color combinations provided (use clean toothpicks to transfer color to batter). Combine Rose with touch of Royal Blue icing colors to get dark pink color shown.

Stir in ½ bottle of sprinkles into second portion of batter.

Prepare cake pans. Prepare cake pans and Batter Dividing Ring with nonstick vegetable spray.

Bottom Layer: Place Batter Dividing Ring in first prepared pan. Pour sprinkle batter in smallest center ring and largest outer ring, filling 2/3 full. Pour pink batter in middle ring, filling 2/3 full. Remove ring from pan by using handles to lift ring straight up. Rinse and dry ring completely before next step.

Top Layer: Repeat bottom layer, spraying ring, then rinsing and drying ring completely before next step.

Middle Layer: Spray Batter Dividing Ring with nonstick spray. Place Batter Dividing Ring in third prepared pan. Pour dark pink batter in smallest center ring and largest outer ring, filling 2/3 full. Pour sprinkle batter in middle ring, filling 2/3 full. Remove ring from pan by using handles to lift ring straight up. Do not put ring in oven.

Bake and cool cakes following recipe instructions.

Decorate cake. Level, fill and stack cakes in order, making sure the layer with the pink center is in the middle of the cake. Spatula ice cake smooth.

Using remaining sprinkles, decorate top and sides of cake with clusters of sprinkles.