Preheat oven to 350º Lightly spray bottom and sides of three 8-inch round baking pans with non-stick cooking spray. Set aside.

Mix cake mix, water, oil and egg whites in a large bowl until moistened. Beat with mixer on low speed for 2 minutes, beat on medium speed 2 minutes longer. Stir in blue gel food coloring, 2 to 4 drops. Divide batter between prepared pans. Tap pans on counter top to remove air bubbles.

Bake at 350 for 15 to 20 minutes. Cake is done when a toothpick inserted in middle comes out clean. Remove from oven. Cool in pans 5 minutes. Carefully remove cake(s) from pans and cool completely on wire racks.

With serrated knife, cut off uneven tops from cakes. Place one cake round on cake pedestal.

Lightly frost top of cake, with slotted spoon, spoon blueberry pie filling on frosting. Place second cake layer on top of first layer, frost, with slotted spoon, spoon blueberry pie filling on frosting layer.

*Tip: you might need to insert wooden skewers into cake to keep the cake layers stable. Lightly frost top and sides of cake. Set frosting aside.

Refrigerate cake until frosting is set. Remove from refrigerate and finish frosting top and sides of cake. Start adding multi-colored non-pareils to top of cake, until top of cake is covered in candies. Repeat adding candies to sides of cake. Keep cake in refrigerator until ready to serve.