Preheat the oven to 350 degrees Fahrenheit.
Line a large sheet pan with a piece of parchment paper and spread the box of cake mix across it evenly.
Bake the cake mix on the middle oven rack for 5 minutes. This will ensure the flour is cooked and safe to eat!
Allow the cake mix to cool COMPLETELY, then dump it into a large mixing bowl.
Break up any clumps of the cake mix back into its original powder texture with your hands.
Add in the sprinkles and mix until evenly combined.
Now, add in the whipped cream, yogurt, and vanilla extract.
Using a rubber spatula, stir everything together until just combined. Avoid over-mixing! I try not to mix the dip more than necessary because often, when you mix foods that contain starches (like the tapioca starch in the whipped cream I use), it can create a gooey texture.
Scrape the dip into a container and top with as many more sprinkles as your heart desires! Then, place it in the freezer to chill for at least two hours to rethicken slightly.
Store the dunkaroo dip in the refrigerator, preferably in the coldest spot! Alternatively, you can store this in the freezer to create a similar texture to ice cream!
Serve with vegan animal crackers and enjoy!