Easter Egg Mini Cake Towers Recipe

From PILLSBURY BAKING

Makes 12 servings

Easter Egg Mini Cake Towers might be tiny but are huge in that “wow” factor.

INGREDIENTS

1 box of PILLSBURY Moist Supreme Yellow Cake Mix

Additional ingredients to prepare cake mix per box instructions

1 tub of PILLSBURY Creamy Supreme Strawberry Frosting

Piping bag

Piping Tip #2D

Candy Easter eggs

Round cookie or biscuit cutter

DIRECTIONS

1.Prepare cake mix according to box instructions.

2.Spray a baking sheet pan with non-stick cooking spray. If desired, cut a piece of parchment paper to line the bottom of the sheet pan. Spray the parchment paper with non-stick cooking spray, for easy removal. Pour cake batter onto the baking sheet and spread evenly.

3.Bake at 350 degrees for 9 to 11 minutes or until lightly browned and a toothpick inserted comes out clean. Remove from oven and cool for 15 minutes. Invert pan onto a wire cooling rack and cool cake completely.

4.Cut out circles for mini cakes using a small round cookie cutter. Enjoy the remaining scraps of cake for a chef’s snack!

5.Spoon frosting into a piping bag fitted with a piping tip #2D. Pipe a swirl onto a round of a mini cake. Add the second and third layers of the mini cake and add frosting in between. Add candy Easter eggs on top. Serve and enjoy!

Find this recipe and more holiday treats at pillsburybaking.com