Betty the Butterfly Cake

3  Ratings
  • 30 min prep
  • 1 hr 36 min total
  • Makes 16 servings.


Betty the Butterfly Cake Recipe

Ingredients

  • 1 pkg.  (2-layer size) yellow cake mix
  • 2 cups flaked coconut
  • 3 drops  yellow food coloring
  • 1 pkg. (3.4 oz.) vanilla instant pudding mix
  • 1/2 cup cold milk
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 2 oz. white baking chocolate
  • 20 Mini NILLA Wafers
  • 1/4 cup sprinkles (assorted colors)

Instructions

  • Prepare  cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 10 min.; invert onto wire rack. Cool completely. Meanwhile, tint coconut with food coloring.
  • Cut  cake into pieces and arrange on platter as shown in photos. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread onto cake pieces; sprinkle with coconut.
  • Melt  chocolate as directed on package. Use to decorate cake with remaining ingredients as shown in photo.

Recipe Tips

Size-WiseThis adorable fun-to-make cake is the perfect dessert to serve at your next special-occasion celebration.

Special ExtraUse decorating icing to add the face, and add small pieces of black string licorice for the antennae.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 370 
    • Total fat 18 g
    • Saturated fat 10 g
    • Cholesterol 40 mg
    • Sodium 380 mg
    • Carbohydrate 48 g
    • Dietary fiber 1 g
    • Total sugars 35 g
    •     Includes added sugars n/a
    • Protein 4 g
    • Vitamin A 2 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 90 %DV
    • Potassium n/a
      • n/a indicates that data is not available

This recipe features:

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