Daisy Cake

Daisy Cake

1 package (2-layer size) yellow cake mix

1 package (3.4 ounces) lemon flavor instant pudding

1 tub (8 ounces) whipped topping, thawed

1/2 cup flake coconut

1 - 2 drops yellow food coloring

2 cups miniature marshmallows

2 small bug-shaped candies

Heat oven to 350 degrees.

Grease 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.

Bake 9-inch layer 23 to 25 minutes and bake batter 33 to 35 minutes or until toothpick inserted in centers come 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.

Cut 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 whipped topping.

Tinto coconut with food coloring; press into whipped topping on center cake. Decorate with marshmallows and candies.

Recipe and picture from KraftFoods.com