Bold Tie-Dyed Layer Cake

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Bold Tie-Dyed Layer Cake
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  1. Crisco® Original No-Stick Cooking Spray
  2. 1 pouch Pillsbury® Funfetti® Neon Yellow Cupcake & Cake Mix
  3. 1 pouch Pillsbury® Funfetti® Vibrant Green Cupcake & Cake Mix
  4. 1 pouch Pillsbury® Funfetti® Orange All Star™ Cupcake & Cake Mix
  5. 1 pouch Pillsbury® Funfetti® Aqua Blue Cupcake & Cake Mix
  6. 2 2/3 cups water, divided
  7. 1 cup Crisco® Pure Vegetable Oil, divided
  8. 8 large egg whites, divided
  9. 3 containers Pillsbury® Creamy Supreme® Classic White Frosting
  1. HEAT oven to 350°F. Coat 4 (9-inch) round cake pans with no-stick cooking spray; dust with flour. Prepare each cake mix separately according to package directions using 2/3 cup water, 1/4 cup oil and 2 egg whites for each. Spoon 1/4 cupful of yellow batter into each prepared pan. Repeat to spoon 1/4 cupful of each remaining batter into each pan without spreading batters. Repeat until all batter is added to pans. Cut through batters with tip of knife to lightly swirl.
  2. BAKE 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove to wire rack to cool completely. Level tops of cakes using a long serrated knife.
  3. STACK cake layers on cake plate, spreading 1/3 cup frosting between each layer. Frost top and sides of cake with remaining frosting.
Holiday Cottage