Beautiful Butterfly Cake

194  Ratings
  • 15 min prep
  • 1 hr 45 min total
  • Makes 16 servings, one piece each.

Beautiful Butterfly Cake Recipe


  • 1 pkg. (2-layer size) yellow cake mix
  • 1/3 cup raspberry jam
  • 12 OREO Cookies
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  •  food coloring
  • 1 cup fruit-flavored sweetened rice cereal
  •  decorations: assorted ring-shaped hard candies and Mini OREO Bite Size Chocolate Sandwich Cookies


  • Prepare  cake batter and bake in two 9-inch round baking pans as directed on package. Cool 10 min.; remove to wire racks. Cool completely.
  • Cut  cakes crosswise in half. Spread two of the cake halves with jam; top with remaining two cake halves to form two stacks. To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the "butterfly's body," securing cookies to each other with small amount of the whipped topping. Arrange cake stacks around body to resemble the butterfly's wings.
  • Tint  remaining whipped topping with food coloring as desired. Spread onto cakes. Decorate with whipped topping, cereal, candies and cookies. Store in refrigerator.

Recipe Tips

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

SubstituteSubstitute any flavor cake mix for the yellow cake mix.


Nutrition Information

Makes 16 servings, one piece each.

Nutrition per serving:

    • Calories 310 
    • Total fat 14 g
    • Saturated fat 4.5 g
    • Cholesterol 40 mg
    • Sodium 310 mg
    • Carbohydrate 45 g
    • Dietary fiber 1 g
    • Total sugars 29 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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