For a dessert with a mini history lesson, make these pyramid cakes for a child's party, and then read the guests a story about the great pyramids.
Heat oven to 350°F. Grease two 8 x 8-inch square baking pans. Prepare cake mix according to package directions, using pound-cake variation (add instant pudding and an extra egg). Pour into pans and spread evenly; bake 35 to 45 minutes, or until a toothpick inserted in center comes out clean. Transfer to wire rack, and cool 15 minutes. Invert cakes onto rack and cool completely.
Place a cake layer on sheet of parchment or waxed paper, and frost with 1/2 cup frosting. Place second cake layer on top, centered. With a large serrated knife, score top of second layer 1-3/4-inches from edge to form a square. Position cake flush to counter edge. Cut off wedge-shaped edges, using score marks on top and counter edge as guides.
Transfer pyramids to cake board. Frost both pyramids with vanilla frosting. Using the dull side of a knife, score cakes to make block pattern and doorway for pyramid. In a small bowl, combine brown, yellow, and white sparkles. Using your fingertips, grind sparkles into fine powder. Place sparkles, a little at a time, on a spoon. Gently blow sparkles onto sides of cake to cover frosting. (Be careful not to inhale). Place ground wafers around pyramids for sand. Use Dot candies to secure palm trees and candles to board, and cover with wafer crumbs.