Easter Bonnet Cake

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 degrees 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. GUMDROP FLOWERS:

1. Flatten gumdrops with rolling pin on surface or sheet of waxed paper
sprinkled with sugar. Roll until very thin (about 1/16-inch thick), turning
frequently to coat with sugar.

2. Hold flattened gumdrop at center; overlap edges slightly to give petal
effect, pressing piece together at base to resemble flower. For open
blossoms, bend gumdrop petals outward from center. Insert small piece of
gumdrop in centers with wooden pick, if desired. Use wooden pick to attach
flowers to cake if necessary.

MAKES 16 servings, Prep time: 45 minutes, Baking time: 50 minutes