Lightly grease a 9×13 inch baking dish with cooking spray. Set aside. Preheat oven to 350 degrees F. 

In a large bowl whisk together the flour, baking powder, baking soda and salt. Set aside. 

In the bowl of a stand mixer fitted with a paddle attachment cream together the butter and sugar for about 5 minutes, or until the mixture is light and fluffy. Beat in the eggs, one at a time. Make sure each egg is fully incorporated before adding the next. Next beat in the vanilla bean paste until just combined. Turn the machine off and add in half of the flour mixture. Mix to combine and then add all of the half and half. Once the half and half is incorporated, stir in the remaining flour mixture, beat together until a batter is formed. 

Divide the batter evenly between three bowls, about 13 ounces of batter per bowl. Dye each bowl of batter with a different color, I used leaf green, sky blue and violet gel colors. Scoop dollops of batter into the prepared baking dish, alternating colors. Don’t put different colors on top of each other, place the batter next to each other as you fill the pan. When all the batter is placed in the baking dish use a skewer to gently mix the batters together creating a tye dye pattern. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Remove and let cool for 15-20 minutes. 

Pick out 6-8 large mason jars. Use a round cutter or biscuit cutter that is about the size of the mason jars to cut the cake into rounds. Layer the cake pieces followed by icing and sprinkles into the mason jars. Repeat until the jars are filled. Serve immediately. 

Cook’s Note: You can use any leftover cake and icing to make tye dye cake pops! Your final yield will depend on the size of your Mason jars.