Easter Bonnet Cake
|Yellow cake mix||18 Ounce (1 Package)|
|Lemon pudding and pie filling mix||12 Ounce (Two 5.9 Ounce Boxes, Instant, Jell-O Brand)|
|Water||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Cold milk||1 1⁄2 Cup (24 tbs)|
|Cool whip whipped topping||8 Ounce, thawed (3 1/2 Cups)|
|Flaked coconut||7 Ounce (2 2/3 Cups, Baker's Angel Flake Type)|
COMBINE cake mix, 1 package of the pudding mix, eggs, water and oil in large bowl.
Beat at low speed of electric mixer just to moisten, 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.
Beat 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.