Minutes Prep time: 45
Minutes Total time: 120
Servings: 20
Difficulty: Intermediate
PAM® Baking Spray
2 pkgs (15.25 oz each) Duncan Hines® Classic White Cake Mix
6 eggs
2 cups water
1 cup vegetable oil
red, orange, yellow, green, blue, and purple food coloring
3 containers (16 oz each) Duncan Hines® Creamy Vanilla Frosting
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 91 mg | 9% |
| Carbohydrate | 68 g | 23% |
| Cholesterol | 56 mg | 19% |
| Total Fat | 27 g | 41% |
| Iron | 1 mg | 4% |
| Calories | 522 kcal | 26% |
| Sodium | 462 mg | 19% |
| Protein | 4 g | 8% |
| Saturated Fat | 5 g | 26% |
| Sugars | 55 g | 5% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray three 8-inch round pans with baking spray.
Blend both cake mixes, eggs, water, and oil in large bowl with an electric mixer until moistened, about 30 seconds. Beat on medium speed 2 minutes.
Divide batter evenly into 6 bowls, about 1-1/2 cups each. Use gel food coloring to dye each bowl a separate color.
Layer batters in pans using 2 colors for each pan. Colors will blend and swirl together as you layer. Bake 26 to 28 minutes, until toothpick inserted in centers comes out clean. If you need to use multiple racks to fit all of your pans, rotate pans about 2/3rds of the way through baking.
Cool cakes in pans on wire racks 15 minutes. Remove from pans and cool completely.
Using 2 containers of frosting, layer and frost the cake. Place one cake layer on serving plate. Spread with about 1/2-cup frosting. Top with second cake layer. Repeat layers. Frost entire cake with a thin layer of frosting. Refrigerate 15 minutes. Frost cake with remaining frosting. Refrigerate another 15 minutes.
Divide third container of frosting evenly into 6 small bowls. Use gel food coloring to dye each bowl a separate color. Add a teaspoon of water to each bowl of frosting. You may need to add up to 1/2-teaspoon more water; frosting should be pourable, about the consistency of corn syrup.
Dollop frosting on top of cold cake and use a spoon to push the frosting to the edge and drip down the sides. The cold cake will help the drips firm up and prevent it from running all the way down the cake. Get creative and make different size dollops to make your drips longer or shorter for more variety.
Swirl a spoor or knife through the frosting on the top of the cake to blend the colors just slightly for a tie dye effect. Slice your rainbow drip tie-dye cake and serve!
Rainbow Drip Tie-Dye Cake
