Daisy Cake

1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Lemon Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1/2 cup Angel Flake Coconut
1 to 2 drops yellow food coloring
2 cups Miniature Marshmallows (about 1-1/3 cups)
2 small bug-shaped gummy candies

Preheat oven to 350 degrees. Prepare cake batter as directed on package; blend in dry pudding mix. Pour about half of the batter into greased 1-quart ovenproof bowl. Pour remaining batter into greased 9-inch round cake pan.

Bake 9-inch round cake layer 23 to 25 minutes or until toothpick inserted in center comes out clean. Bake batter in bowl 33 to 35 minutes or until toothpick inserted in center comes out clean. Cool each 10 minutes. Remove from pan and bowl; cool completely on wire rack. Cut 9-inch cake layer into 16 wedges. Place inverted bowl cake onto large serving board. Arrange cake wedges around bowl cake to form petals. Frost completely with whipped topping.

Place coconut in resealable plastic bag. Add food coloring. Close bag; shake to evenly tint coconut. Press tinted coconut onto whipped topping-covered center cake. Press marshmallows onto tops of each flower petal. Place bug shaped candies on daisy as desired. Makes 12 servings