Watch our video to discover how to make this adorable Easy Lamb Cake at home. Our Easy Lamb Cake is perfect for Easter and all throughout the spring.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
15 JET-PUFFED Marshmallow s, cut in half
1/4 tsp. pink colored sugar
1 pink jelly bean
1 tsp. black decorating gel
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Let's Make It
Heat oven to 350°F.
Cover bottoms of 2 (9-inch) round pans with parchment; spray with cooking spray.
Prepare cake batter as directed on package. Stir in dry gelatin mix; pour into prepared pans.
Bake 25 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Place 1 cake layer on serving plate; spread top with 1 cup COOL WHIP. Cover with remaining cake layer. Frost top and side of cake with remaining COOL WHIP.
Press cut sides of 2 marshmallow halves in colored sugar; gently press into COOL WHIP on cake as shown in photo for the lamb's ears. Decorate cake with jelly bean, decorating gel and remaining marshmallows as shown.
How to Store
Keep frosted cake refrigerated.
How to Easily Cut the Marshmallows
Use kitchen shears to cut the marshmallows in half.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.