Confetti Cake

Ingredients

Makes: 8 servings

Cook: 45 minutes

• Nonstick spray for baking, Pam®

• 1 box white cake mix, Duncan Hines®

• 11⁄4 cups pear nectar, Kern’s®

• 1⁄2 cup plus 1 tablespoon liquid egg whites, All Whites®

• 1⁄3 cup vegetable oil, Crisco®

• 1 teaspoon strawberry extract

• 2 bottles (1.25 ounces each) colored snowflake sprinkles

• 2 cups powdered sugar, sifted

• 5 tablespoons strawberry milk

• 1 teaspoon strawberry extract

Directions

For cake, preheat oven to 350°. Spray a fluted tube cake pan with nonstick spray. In a bowl, combine cake mix, pear nectar, egg whites, oil, and strawberry extract; beat with an electric mixer on low speed for 30 seconds. Using a rubber spatula, scrape down sides of the bowl and beat on medium speed for 2 minutes more. Reserve 1 tablespoon sprinkles; stir in remaining sprinkles. Pour batter into prepared pan. Bake in preheated oven for 45 to 50 minutes or until wooden pick inserted in center of the cake comes out clean. Cool cake in pan on wire rack.

For glaze, in a small bowl, stir together powdered sugar, strawberry milk, and strawberry extract until a glaze consistency. Turn cooled cake over onto a serving plate and gently lift pan to remove cake. Drizzle glaze over cake; immediately sprinkle with reserved sprinkles.