Preheat oven for 350°
Place parchment paper no a 9x12 baking sheet or baking dish.
Beat cake mix, milk, oil, and eggs with a mixer for 2-3 minutes.
Separate the cake mixture equally between three bowls.
Using food coloring, color one yellow, one green, and one pink.
Cook each cake separately in the cake pan for 12 minutes.
Cool each of the cakes.
Lay the baked green cake on a cookie sheet.
Spread with 6 TBS jam on the top of the cake.
Lay the pink baked cake on top of the green cake with jam topping.
Spread with 6 TBS jam.
Lay the yellow cake on top.
Place the layered sheet cake in the refrigerator for 15 minutes.
Remove the layered sheet cake from the refrigerator and cut into circles using a 2-inch wide biscuit cutter.
Frost with buttercream frosting and decorate with sprinkles.