Transform a mediocre boxed cake mix into a tall, super moist, bakery-worthy 9x13 cake that everyone will be asking the recipe for!
Once incorporated, add in the vanilla, water, sour cream, and egg whites one at a time until combined. Do not whip cake mix, just mix until everything in incorporated.
Pour batter into greased 9x13 metal pan and bake for 28-30 minutes or until toothpick or fork come out clean.
Allow to cool completely before frosting.
In a large bowl, beat the butter and cream cheese on medium speed using a hand or stand mixer (with paddle attachment) for 2-3 minutes (until light and creamy).
Keeping the mixer on medium speed, slowly add in vanilla extract, almond extract and powdered sugar. Once incorporated, turn mixer to high speed and beat for 2 minutes until creamy.
Spread on cooled cake and top with sprinkles!
If not enjoying immediately or within 1-2 hours, refrigerate cake until serving.