Butterfly Cut-Up Cake
Recipe from Betty Crocker

You'll "wow" your guests when you bring out this pretty party cake. The best part? You'll need only 20 minutes to put it together!


Butterfly Cut-Up Cake

by 2  people


add your rating
add a comment
Servings: 12 servings
Prep Time: 20 mins
Total Time: 1 hr 58 mins
Related Categories: Cake

 
savings in
 
Ingredients
  • 1 box
    Betty Crocker® SuperMoist® cake mix (any flavor)
    see savings
    On Sale
  •  
    Water, vegetable oil and eggs called for on cake mix box
    see savings
    On Sale
  • 2 containers
    Betty Crocker® Whipped fluffy white frosting
    see savings
    On Sale
  •  
    Colored sugar
    see savings
    On Sale
  • 1 tube
    (0.68 oz) Betty Crocker® decorating gel
    see savings
    On Sale
  •  
    Assorted candies, such as jelly beans (cut in half), pastel mints, miniature jawbreakers, cherry rock candy
    see savings
    On Sale
  •  
    Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any flavor)
    see savings
    On Sale

Directions
1.
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. Wrap and freeze 1 layer for other use.
2.
Cut cake in half; cut a notch on each cut side, slightly below center, to form wings. Freeze pieces uncovered about 1 hour for easier frosting if desired. To make butterfly, arrange 2 wings on foil-covered tray, cutting board or cardboard; use 2 of the leftover notched pieces to form the body, trimming if necessary. Frost cake, attaching pieces with small amount of frosting.
3.
Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted candies as desired. Roll fruit snack to make antennae. Store loosely covered at room temperature.

High Altitude (3500-6500 ft):
Follow High Altitude cake mix directions for 8-inch or 9-inch round pans.

Nutrition information
Per serving: Calories 490 (Calories from Fat 200); Total Fat 23g (Saturated Fat 6g, Trans Fat 4.5g); Cholesterol 55mg; Sodium 350mg; Total Carbohydrate 70g (Dietary Fiber 0g, Sugars 50g); Protein 3g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 4%. Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat. Carbohydrate Choices: 4 1/2. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Almond Flower Cake
Almond Flower Cake

Tasty almond cake with milk-chocolate icing makes a truly divine dessert. Decorate with sliced almonds for extra flair.

 Articles
Heavenly Angel Food Cake
... what was baking. "Angel food cake," he quickly replied. Of course! It couldn't have been anything else.... I remembered those cakes of my childhood, when my mom would pull her angel food cake out of the oven... and, to allow it to cool, inverted it (cake tin and all) over the neck of a bottle of Lea & Perrins... read more...
Lusting After Lemon Cake
...Spring makes me have lemon cake on the brain, but not just any old lemon cake. I'm talking about... onto the brilliant idea of eating cake for lunch. Yes, cake for lunch. The local bakery specialized... in cakes of all kinds, and a friend and I realized that the huge and filling slices were just the thing... read more...
Sweet & Healthy Carrot Cake
...Carrots with cream cheese sounds unappetizing at first. Carrot cake with cream cheese frosting... used in cakes in the Middle Ages, when sugar was scarce, and the sweet vegetable was able to add both... texture and flavor. Nowadays, we still love carrot cake for the sweetness, and we can also appreciate... read more...
how tos

shop our favorite products