Easter Bonnet Cake

Course : Cakes
Serves: 16
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1 package yellow cake mix
2 packages jello instant pudding - lemon flavor
4 large eggs
1 cup water
1/4 cup vegetable oil
1 1/2 cups cold milk
3 1/2 cups cool whip -- (8 ounces), thawed
2 2/3 cups bakers angel flake coconut -- (7 ounces)
1 package cloth ribbon -- (optional)
1 package gumdrop flowers

Preparation / Directions:

Combine cake mix, 1 package of pudding mix, eggs, water and oil in large bowl. Beat at low speed of electric mixer just to loisten, scraping sides of bowl often. Beat at medium speed 4 minutes. Pour 3 1/4 cups of the batter into greased and floured 1 1/2 quart metal or ovenproof glass bowl; pour remaining batter into greased and floured 12 inch pizza pan. Bake at 350 for 15 minutes for the pan and 50 minutes for the bowl or until cake tester inserted in centers comes out clean. Cool cakes 10 minutes. Remove from pan and bowl; finish cooling on racks. If necessary, cut thin slice from flat end of bowl-shaped cake so that it will sit flat; split horizontally into 3 layers. Pour milk into small bowl. Add remaining package of pudding mix. Heat with wire whisk until well blended, 1 to 2 minutes. Place 12 inch cake layer on large serving plate or tray. Spread layer with 1 1/2 cups of the whipped topping. Center bottom layer of bowl shaped cake on frosted layer; spread with 2/3 of the pudding. Add second layer; spread with remaining pudding. Add top layer, forming the crown. Spread remaining whipped topping over crown. Sprinkle coconut over cake. Tie ribbon around cake crown to form hat band and bow and garnish with gumdrop flowers, if desired. Chill until ready to serve.


Nutritional Information:

186 Calories (kcal); 8g Total Fat; (39% calories from fat); 3g Protein; 25g Carbohydrate; 47mg Cholesterol; 227mg Sodium

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