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Spring Daisy Cake

Prep Time:

30 min

Total Time:

1 hr 5 min

Makes:

What You Need

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) JELL-O Lemon Instant Pudding

3 cups thawed COOL WHIP Whipped Topping

1/2 cup flaked coconut

1 to 2 drops yellow food colouring

2 cups JET-PUFFED Miniature Marshmallow

2 small bug-shaped candies

Make It

PREHEAT oven to 350°F. Prepare cake batter as directed on package; blend in dry pudding mix. Pour about half of the batter into greased 4 cup ovenproof bowl. Pour remaining batter into greased 9-inch round cake pan.

BAKE 9-inch round cake layer 23 to 25 min. or until toothpick inserted in centre comes out clean. Bake batter in bowl 33 to 35 min. or until toothpick inserted in centre comes out clean. Cool each 10 min. Remove from pan and bowl; cool completely on wire rack.

CUT 9-inch cake layer into 16 wedges. Place inverted "bowl" cake onto large serving board. Arrange cake wedges around "bowl" cake to form petals. Frost completely with whipped topping.

PLACE coconut in resealable plastic bag. Add food colouring. Close bag; shake to evenly tint coconut. Press tinted coconut onto whipped topping-covered centre cake. Press marshmallows onto tops of each flower petal. Place bug shaped candies on daisy as desired.

Kraft Kitchens Tips

Storage Know-How

Wrap any leftover cake with plastic wrap and store in refrigerator.

Substitute

Prepare as directed, using Jell-O Vanilla Fat Free Instant Pudding and Light Cool Whip Topping.

K:45437v1ec:88423

(14)

Rated

by a cook on 8/30/2009
" Gorgeous cake and no one believed I actually did it myself ! I would love to make this cake again but found it was very time consuming.."