Follow boxed cake mix instructions and prepare the batter for the cakes.

Divide the cake batter evenly into six parts, using bowls. You can use a ¾ cup measure spoon.

Color each batter bowl with a few drops of your preferred food coloring gel. I used pink, blue, purple, orange, green, and yellow. Separate.

Grease six cake pans with spray oil.

Preheat the oven to 350F.

Pour each bowl of colored cake mix in each cake pan. They will be less than half full.

Bake the cakes for about 15 minutes or until a toothpick inserted in the cakes comes out clean.

Take out the cakes from the oven and let them cool in a wire rack for about ten minutes.

After this time, take out the cakes from the cake pans and separate them.

Set apart one of the cakes (Pink), it will be the top layer with no hole.

Using the cookie cutter cut out a circle from the center in all remaining cakes. Separate.

Spread some frosting in the center of the cake plate forming a ring about the same size as the cakes, to avoid the cake sliding. Place one of the cakes with the cut out over the frosting ring.

Cover the cake with an even layer of frosting, except the hole.

Repeat with the remaining cakes (except the pink top layer cake), covering each layer with frosting. After this, pour the explosion sprinkles into the hole, until filled. Spread some frosting over the last layer (except the hole) and cover with the pink top layer cake.

Using a spatula or knife, apply a very thin even layer of ready-to-spread-frosting to the top and sides of the cake.

Refrigerate for twenty minutes to firm up the frosting. After this time, use a spatula or knife to cover the cake evenly with the remaining frosting.

Decorate the explosion cake or piñata cake with the remaining colored sprinkles.