Comida Kraft
Recipe Box

Daisy Cake

Daisy Cake is rated 4.236111111111111 out of 5 by 72.
Prep Time
30
min.
Total Time
1
hr.
45
min.
Servings

12 servings

He loves me, he loves me not…? It really doesn't matter, because there's cake. You'll fall hard for this lemony treat featuring sweet coconut and fluffy marshmallows.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Grease and flour 1-qt. ovenproof bowl and 9-inch round pan. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Pour about half the batter into prepared bowl. Pour remaining batter into prepared pan.
  • Bake 9-inch layer 23 to 25 min. and bake batter in bowl 33 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes 10 min. 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 or tray; surround with cake wedges to resemble flower petals. Frost with COOL WHIP.
  • Tint coconut with food coloring. (See Tip.) Press coconut into COOL WHIP on center cake. Decorate with remaining ingredients to resemble photo.

Variation

Prepare using JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.

How to Tint Coconut

Place coconut in resealable plastic bag. Add food coloring. Close bag; shake to evenly tint coconut.

Storage Know-How

Wrap any leftover cake with plastic wrap and store in refrigerator.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 390
Total fat 18g
Saturated fat 7g
Cholesterol 55mg
Sodium 430mg
Carbohydrate 56g
Dietary fiber 1g
Sugars 39g
Protein 4g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I refrigerated the cakes overnight, and the next morning, I cut the 9-inch cake into 12 pieces, not... I refrigerated the cakes overnight, and the next morning, I cut the 9-inch cake into 12 pieces, not 16. This was MUCH, much easier to handle, and to spread the cool whip. I also did not add the marshmallows to the petals, just used cool whip. It turned out very nice, and was actually pretty easy, since I made the slices bigger, and didn't use marshmallows. I will definitely make it again - the flavor of the yellow cake mix w/pudding, the cool whip, and the coconut was delicious!!!
Date published: 2005-04-14
Rated 4 out of 5 by from I made this cake for my daughters 4th birthday and it was a huge hit. I made this cake for my daughters 4th birthday and it was a huge hit. Instead of using marshmallows over the cool whip, I used food coloring to color the center bright yellow and the petals bright pink. I then sprinkled matching colored sugar over each section to give a little extra "sparkle". I refridgerated the sections prior to frosting and I think it made frosting easier. Thank you for the idea. It was the perfect cake for our flower party!!
Date published: 2005-04-06
Rated 4 out of 5 by from Made this cake for my daughters 7th birthday- turned out so adorable. Made this cake for my daughters 7th birthday- turned out so adorable. I did freeze the cake the night before to make the slicing easier. I left out the marshmallows (I think it would have taken too long to place them all). For extra decorations I made "ladybugs" out of mini Oreos with red frosting and half an M&M for the head- looked so cute. Time consuming to create, but worth it!
Date published: 2009-02-11
Rated 4 out of 5 by from Very pretty cake. Very pretty cake. Made it for a Widow's Spring Bonnett dinner at our church and all the ladies just "oohed and aahed" about how pretty it was. I would refrigerate or freeze the 9" round cake prior to cutting the "petals" as the cake fell apart it was so moist and made it hard to frost the petals without parts of the cake falling out. The cake was delicious!!
Date published: 2005-04-07
Rated 5 out of 5 by from I loved this recipe, however never having been one to leave well enough alone I had to tinker with... I loved this recipe, however never having been one to leave well enough alone I had to tinker with it. I needed a pink daisy for a wedding shower so I tinted my coconut with red food coloring and substituted fresh strawberries for the marshmallows It was a hit. It does take a large surface I suggest an empty fruit tray you can buy at most grocery stores
Date published: 2006-05-25
Rated 4 out of 5 by from This was an eye pleasing delicious recipe. This was an eye pleasing delicious recipe. It took a lot of time to frost the tiny pieces of cake, they aren't as big as they look. I took it to a Mothers Day party, not a good idea. It does not travel well, all the pieces fell into each other and it was no longer attractive, though the kids didn't care much. Make it, but don't take it!
Date published: 2006-05-16
Rated 5 out of 5 by from This cake was fabulous! This cake was fabulous! I used applesauce instead of oil and I didn't totally ice the petals, only on the tops (and used store bought icing). At any rate I had people asking for the recipe, asking if it was homemade and I don't even like cake and I loved it. Plus the birthday girl was beside herself because she had a flower cake.
Date published: 2006-04-09
Rated 4 out of 5 by from I'm not artsy fartsy, so this was a challenge for me, but once I got in the groove, it went along... I'm not artsy fartsy, so this was a challenge for me, but once I got in the groove, it went along very nicely. It did take longer than the recommended time, but as a beginner, I figured it would. I did have trouble finding gummy bugs. It was my first attempt at doing any thing like this and it wasn't as bad as I thought it would be.
Date published: 2005-06-12
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