SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sunflower Cake

Makes: 10 to 12 servings
Prep 45 mins Cool 30 mins Bake  Per package directions
Sunflowery Cake
Ingredients
  • 1  package one-layer-size package  yellow cake mix
  • 1/2 16  ounce can  white frosting
  • 1/4  cup  semisweet chocolate pieces
  • 2  tablespoons  lemon drop candies
  • 40  yellow fruit slice candies
  •  orange fruit slice candies
  • 9  green shoelace fruit snacks
  • 1  green roll-up fruit snack
Directions

1. Prepare and bake cake in an 8-inch round pan according to package directions. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.

2. Place cake on circular platter. Frost cake using white frosting. Arrange chocolate pieces in a circle in the center of the cake. Place lemon drops in single circle around the chocolate pieces. Cut orange and yellow fruit slices horizontally in half lengthwise. Arrange the thin slices around the lemon drops and around the outside of the cake to resemble petals.

3. Arrange shoelace fruit snacks around the cake to resemble vines. Cut leaf shapes out of the green roll-up fruit snack and arrange atop green vines. Makes 10 to 12 servings.

Nutrition Facts (Sunflowery Cake)
  • Servings Per Recipe 10,
  • cal. (kcal) 367,
  • Fat, total (g) 7,
  • chol. (mg) 15,
  • sat. fat (g) 2,
  • carb. (g) 63,
  • fiber (g) 0,
  • pro. (g) 3,
  • vit. A (IU) 0,
  • vit. C (mg) 2,
  • sodium (mg) 206,
  • calcium (mg) 0,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe