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OREO Beautiful Butterfly Cake

Prep time

0 min

Total time

2 hr 0 min

Servings

Makes 16 servings.

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    Ingredients
    • 1 pkg. (2-layer size) white cake mix
    • 1/3 cup raspberry jam
    • 16 Oreo Cookies (regular size cookie)
    • 3 cups thawed frozen whipped topping
    • 1/2 cup fruit-flavored sweetened rice cereal
    • 14 ring-shaped hard candies, any flavour
    • 6 Mini Oreo Cookies
Preparation
  • Prepare  cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
  • Stack  cake layers on plate, spreading jam between layers. Cut cake in half. Stack regular Oreo Cookies in line down centre of large cake board or tray for the butterfly's body, securing cookies to each other with small amount of whipped topping. Arrange cake stacks around body for the wings.
  • Spread  remaining whipped topping onto cake stacks. Decorate wings with remaining ingredients. Keep refrigerated.

Recipe Tips

Variation For a refreshing citrus cake, prepare using lemon cake mix and substituting orange marmalade for the raspberry jam.

Size-WiseThis recipe is great for special occasions. Be mindful of serving size.

86978

Nutrition Information

Nutrition per serving

  • Calories

    314

  • Total fat

    12.8g

  • Sodium

    295mg

  • Carbohydrate

    47.2g

  • Dietary fibre

    0.8g

  • Protein

    3.5g

  • Vitamin A

    2%DV

  • Vitamin C

    2%DV

  • Calcium

    6%DV

  • Iron

    4%DV

This recipe features:

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