Daisy Cake - K

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 16
• 1 (17 ounce) package yellow cake mix
• 1/4 cup oil
• 2 eggs
• 1 1/4 cups water
• 1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling
• 1 (8 ounce) container whipped topping, thawed
• 1/2 cup flaked coconut
• 1 -2 drop yellow food coloring
• 2 cups miniature marshmallows (may not need all)
• 2 small bug-shaped decorative candies

Recipe

• 1 preheat oven to 350°f.
• 2 prepare cake batter as directed on package; blend in dry pudding mix.
• 3 pour about half of the batter into greased 1-quart ovenproof bowl.
• 4 pour remaining batter into greased 9-inch round cake pan.
• 5 bake 9-inch round cake layer 23 to 25 minute or until toothpick inserted in center comes out clean.
• 6 bake batter in bowl 33 to 35 minute or until toothpick inserted in center comes out clean.
• 7 cool each 10 minute remove from pan and bowl; cool completely on wire rack.
• 8 cut 9-inch cake layer into 16 wedges.
• 9 place inverted "bowl" cake onto large serving board.
• 10 arrange cake wedges around "bowl" cake to form petals.
• 11 frost completely with whipped topping.
• 12 place coconut in resealable plastic bag. add food coloring.
• 13 close bag; shake to evenly tint coconut.
• 14 press tinted coconut onto whipped topping-covered center(bowl) cake.
• 15 press marshmallows onto tops of each flower petal.
• 16 place bug shaped candies on daisy as desired.