Brighten your summer gatherings with this colorful and refreshing Sunflower Cake. No matter the weather, things are looking sunny with Sunflower Cake.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3 large peaches
1 cup blueberries
1 Tbsp. apricot jam
1 tsp. water
5 fresh mint leaves
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Let's Make It
Heat oven to 350°F.
Beat first 5 ingredients in large bowl with mixer until 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.
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.
Frost top and side of cake with remaining COOL WHIP. Arrange peach wedges on top of cake 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.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Substitute fresh nectarines for the peaches.
The cake layers can be baked ahead of time. Cool, then place each layer on separate parchment-covered cardboard circle; wrap tightly. Freeze up to 1 week. Let stand at room temperature 10 min. before decorating as directed.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.