Ingredients
1 package yellow cake mix
1 package Jell-O® Lemon Flavor Instant Pudding
1 tub Cool Whip® Whipped Topping
1/2 c. Baker’s® Angel Flake Coconut
1 drop Yellow food coloring
2 c. Jet-Puffed® Miniature Marshmallows
2 small bug-shaped candies
Preparation
Step 1Heat oven to 350 degrees F.Step 2Grease and flour 1-quart ovenproof bowl and 9-inch round pan; set aside. Prepare cake batter as directed on package. Add dry pudding mix; beat until well blended. Pour about half the batter into prepared bowl. Pour remaining batter into prepared pan.Step 3Bake 9-inch layer 23 to 25 minutes and bake batter in bowl 33 to 35 minutes or until toothpick inserted in centers comes out clean. Cool cakes 10 minutes. Loosen cakes from sides of pan and bowl with knife. Invert cakes onto wire racks; gently remove pan and bowl. Cool cakes completely.Step 4Cut 9-inch cake layer into 16 wedges. Place inverted bowl cake on large serving board; surround with cake wedges to resemble flower petals. Frost with Cool Whip®.Step 5Tint coconut with food coloring (see Tips & Techniques); press into Cool Whip® on center cake. Decorate with marshmallows and candies as shown in photo.Variation: Prepare as directed, using Jell-O® Vanilla Flavor Fat Free Sugar Free Instant Pudding and Cool Whip® Lite Whipped Topping.Each serving of regular recipe provides: 2g trans fat, 2%DV vitamin A, 0%DV vitamin C, 6%DV calcium, and 6%DV iron.Nutrition Information per Serving (Sugar Free Fat Free Vanilla Pudding and Cool Whip® Lite): 370 calories, 16g total fat, 6g saturated fat, 2g trans fat, 55mg cholesterol, 430mg sodium, 52g carbohydrate, less than 1g dietary fiber, 34g sugars, 4g protein, 2%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 6%DV iron.
