Dreamy Pink Castle Cake

Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour bottoms and sides of two 9-inch and two 6-inch round cake pans, or spray with baking spray with flour.

In large bowl, make cake batter as directed on boxes. (Both boxes can be made at one time; do not increase beating time.) Spread 2 3/4 cups batter in each 9-inch round pan. Spread 1 3/4 cups batter in each 6-inch round pan. Bake 9-inch pans 24 to 29 minutes, 6-inch pans 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans. Cool completely, about 1 hour.

In large bowl, mix frosting and food color to desired color. Spread small amount of frosting around open edge of each cone. Coat frosting with sprinkles. Frost tips of cones; decorate with sprinkles.

Trim off rounded tops of cake layers; place one 9-inch layer on serving plate, cut side down. Spread 1/3 cup frosting on top. Layer with other 9-inch cake layer. Frost top and around side with frosting. Place sprinkles around base of cake.

Place 6-inch cake layer, cut side up, on top of frosted layers. Spread 1/3 cup frosting on top. Top with remaining 6-inch layer, cut side down. Frost top and around side with frosting. Place sprinkles around base of 6-inch cake.

Place cones in circle on top of cake. Decorate with sprinkles in center of top of cake. Store loosely covered at room temperature.