Sunflower Cake

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photo by:kraft

Este pastel es ahora mi favorito. Es sencillo de preparar y el sabor es riquísimo. De verdad se los recomiendo!

posted by

dulceestrada01

on 4/14/2012

time

prep:

25 min

total:

1 hr 20 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) yellow cake mix

eggs

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2

cup oil

1/2

cup water

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

large fresh peaches

cup fresh blueberries

Tbsp. apricot jam

tsp. water

fresh mint leaves

Make It

step 1

HEAT oven to 350°F. Beat first 5 ingredients with mixer until well blended; pour into 2 greased and floured 9-inch round pans. Bake 25 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min; remove from pans to wire racks. Cool completely.

step 2

CUT 1 peach into 12 thin slices, then cut each remaining peach into 8 wedges. Stack cake layers on plate, filling layers with 2/3 cup COOL WHIP and thin peach slices.

step 3

FROST top and side with remaining COOL WHIP. Arrange peach wedges on top to resemble sunflower petals, leaving 3-inch circle in center; fill center with blueberries. Mix jam and remaining 1 tsp. water; brush onto peach wedges. Garnish with mint. Keep refrigerated.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Substitute

Substitute fresh nectarines for the peaches.

Make Ahead

Cakes can be baked ahead of time. Cool, then place each layer on separate parchment paper-covered cardboard circle; wrap tightly. Freeze up to 1 week. Let stand at room temperature 10 min. before decorating as directed.

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