We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Butterfly Cake

(0)
  0 reviews
  • 45 min prep time
  • 2 hr 10 min total time
  • 11 ingredients
  • 12 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

You will surprise your guests when you bring out this beautiful butterfly cake.

Ingredients

CAKE

1
(18.25-oz.) pkg. pudding-included yellow cake mix
1
cup water
1/3
cup oil
3
eggs

FROSTING

Purple icing color (not liquid food color)
1
(16-oz.) can vanilla frosting

DECORATIONS

1
(8-inch) piece black licorice twist
1
black jelly bean
2
(5-inch) pieces black string licorice
Purple decorator sugar
Black decorating icing, if desired

Steps

  • 1 Heat oven to 350°F. Grease and flour one 8- or 9-inch round cake pan; line 12 muffin cups with paper baking cups. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Fill paper-lined muffin cups 2/3 full; pour remaining batter into greased and floured cake pan. Place cake pan in oven first, then muffin tin.
  • 2 Bake at 350°F. until toothpick inserted in center comes out clean. Bake cupcakes 20 to 30 minutes; bake cake in pan for 35 to 40 minutes. Cool cupcakes and cake in pan for 15 minutes. Remove cupcakes and cake from pans; place on wire rack. Cool 30 minutes or until completely cooled.
  • 3 Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces. Place cake pieces on platter or foil-covered cardboard to form butterfly.
  • 4 Add purple icing color to frosting to make desired purple color; blend well. Frost cupcakes and cake pieces. Cut licorice twist in half; place side by side between cake pieces for body. Place jelly bean above licorice for head. Bend string licorice to form antennae; insert into cake near jelly bean. Decorate "wings" and cupcakes with decorator sugar and decorating icing as desired.
  • 1 Heat oven to 350°F. Grease and flour one 8- or 9-inch round cake pan; line 12 muffin cups with paper baking cups. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Fill paper-lined muffin cups 2/3 full; pour remaining batter into greased and floured cake pan. Place cake pan in oven first, then muffin tin.
  • 2 Bake at 350°F. until toothpick inserted in center comes out clean. Bake cupcakes 20 to 30 minutes; bake cake in pan for 35 to 40 minutes. Cool cupcakes and cake in pan for 15 minutes. Remove cupcakes and cake from pans; place on wire rack. Cool 30 minutes or until completely cooled.
  • 3 Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces. Place cake pieces on platter or foil-covered cardboard to form butterfly.
  • 4 Add purple icing color to frosting to make desired purple color; blend well. Frost cupcakes and cake pieces. Cut licorice twist in half; place side by side between cake pieces for body. Place jelly bean above licorice for head. Bend string licorice to form antennae; insert into cake near jelly bean. Decorate "wings" and cupcakes with decorator sugar and decorating icing as desired.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
4g
20%
Cholesterol
55mg
18%
Sodium
380mg
16%
Total Carbohydrate
61g
20%
Dietary Fiber
0g
0%
Sugars
45g
45%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1/2 Starch; 3 1/2 Fruit; 4 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved