Preheat oven to 325 degrees.

Heavily grease a 10-inch nonstick Bundt pan with melted butter and dust with flour.

In a large bowl, prepare brownie mix according to box instructions. Set bowl aside.

Prepare cake mix according to box instructions also adding the packet of instant pudding and two additional egg yolks. The cake mix will be thicker than usual. Add 1/8 cup of sprinkles and fold in.

Spoon 2/3 of the cake mix into Bundt pan.

With a tablespoon, create a slight moat in the cake mix all the way around.

Spoon on the brownie mix. It’s okay if it reaches the edges of the Bundt pan, but try to keep it mostly in the middle.

Drop large spoonfuls of the remaining 1/3 of the cake mix on top of the brownies all the way around and then spread it out gently until even and smooth.

Bake at 325 degrees for 60-65 minutes or until no longer jiggly and a toothpick inserted in the middle comes out clean.

Remove from oven. Cover with a hot and steamy damp towel and allow to cool for 10-15 minutes. Top with a serving platter and flip over to remove cake from pan. You may need to tap the sides and top of the inverted pan and/or insert a butter knife around the edges to help the cake release.

Allow the cake to cool completely before glazing.

Pour or spoon the glaze onto the top of the cake, and allow it to run down the sides.

Decorate with sprinkles and candy to resemble a crown with jewels.