Thursday, March 31, 2011

Recipe ~ Daisy Cake

Im stuck on Daisies today lol

Prep Time: 30 min
Ready in: 1 hour and 5 min


  • 1 (18.25 ounce) package yellow cake mix
  • 1 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • 1/2 cup BAKER'S ANGEL FLAKE Coconut
  • 2 drops yellow food coloring
  • 2 cups JET-PUFFED Miniature Marshmallows
  • 2 small bug-shaped candies


  1. Preheat oven to 350 degrees F. Prepare cake batter as directed on package; blend in dry pudding mix. Pour about half of the batter into greased 1-quart ovenproof bowl. Pour remaining batter into greased 9-inch round cake pan.
  2. Bake 9-inch round cake layer 23 to 25 min. or until toothpick inserted in center comes out clean. Bake batter in bowl 33 to 35 min. or until toothpick inserted in center comes out clean. Cool each 10 min. Remove from pan and bowl; cool completely on wire rack.
  3. 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.
  4. Place coconut in resealable plastic bag. Add food coloring. Close bag; shake to evenly tint coconut. Press tinted coconut onto whipped topping-covered center cake. Press marshmallows onto tops of each flower petal. Place bug shaped candies on daisy as desired.


  • Storage Know-How
  • Wrap any leftover cake with plastic wrap and store in refrigerator.
  • Great Substitute
  • Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.


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