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1
Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of three 8-inch round cake pans.
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2
In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/3 cups batter in each pan.
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3
Bake cakes 17 to 21 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
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4
Divide frosting into 3 small bowls (1 cup each). Stir 1/2 teaspoon different color of food color into each bowl. Fit 3 separate decorating bags with 1/2-inch round piping tip; fill each with different color frosting. Place first cake layer on plate. Using green frosting, pipe around top edge of cake layer, forming a thick frosting border. Spread additional frosting over top of cake inside frosting border. Top with second cake layer; repeat border and filling with purple frosting. Place third cake layer on top; repeat with orange frosting. Pipe remaining frosting into mounds over top of cake, alternating colors and sizes of mounds.
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5
Decorate as desired using candy eyeballs on frosting mounds and side of cake. Store cake covered at room temperature.
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