Easy Tsunami Cake Recipe

Preheat your oven to 375 degrees. Prepare your cake mix according to the instructions.

Spray your sheet pan with nonstick cooking spray, then add parchment down and up the sides. Spray the top of the paper.

Spread your cake over the pan evenly. Bake until the top is golden brown and springs back lightly when touched about 30-35 minutes.

Let the sheet pan cake cool completely, then cut into rounds. You should have 12. You will only need 4 to make the cake. Reserve extra for another use. You can freeze the extra cake rounds.

To make the inside filling you will just need one tub of Cool Whip. You will have extra leftover, so reserve that for another use.

To make the cascading frosting blend the second tub of Cool Whip with one can of condensed milk, separate into 6 bowls.

Use your food gel coloring to make 6 colors of the rainbow from your 6 frosting bowls.

You want the consistency of the frosting to be flowy and liquid-ly, add a teaspoon of milk to each bowl and blend until your reach that consistency. The longer the frosting sits out the more it will thicken so do this step right before you frost the cake.

To assemble the cake, grab a shallow pan or plate and place one cake round in the center. Add Cool Whip on top then another cake round until you have 4 layers of cake.

Add the cake acetate around the cake and tape snugly but not so tight it can't be lifted off.

Add our frosting in rainbow order staring with purple. Then add a generous amount of rainbow sprinkles to the last frosting layer.

Gently lift the acetate cover off and watch the rainbow cascade of frosting flow down!