Cactus Cake Recipe
Cactus Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
MAKES:
24-30 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
24-30 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 2 packages (18-1/4 ounces each) white cake mix
  • 2 envelopes whipped topping mix
  • 2-1/2 cups milk
  • 6 eggs
  • 2/3 cup vegetable oil
  • BUTTERCREAM FROSTING:
  • 1 cup butter
  • 9 cups confectioners' sugar
  • 4 teaspoons vanilla extract
  • 6 to 10 tablespoons milk
  • Red and green gel food coloring
  • Chocolate sprinkles and M&M's miniature baking bits

Directions

In a large mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 13-in. x 9-in. baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cool completely.
Level cake tops if necessary. Referring to Fig. 1 (above right), cut a 12-in. x 3-1/2-in. strip from one long side of one cake. Place the larger rectangle on a 20-in. x 18-in. covered board for cactus stem; place strip below it for the base. Round top corners of cactus stem.
Referring to Fig. 2 (below), but two 5-1/2-in. squares from second cake for cactus branches. Cut a 3-in. square from one corner of each 5-1/2-in. square. (Save remaining cake for another use.) Position one branch on each side of cactus stem. Round top corners of branches.
In a large mixing bowl, cream butter. Gradually add confectioners' sugar, beating well. Add vanilla and enough milk to achieve spreading consistency. Frost cake base with 1 cup frosting. Tint 1/4 cup frosting red; set aside. Tint remaining frosting green; frost cactus.
Cut a small hole in the corner of a pastry or plastic bag; insert round tip #3 and fill with red frosting. Pipe "Fiesta" and wavy designs on top and sides of base. Decorate cactus with chocolate sprinkles; decorate base with baking bits. Yield: 24-30 servings.
Originally published as Cactus Cake in Taste of Home August/September 2004, p23

  • 2 packages (18-1/4 ounces each) white cake mix
  • 2 envelopes whipped topping mix
  • 2-1/2 cups milk
  • 6 eggs
  • 2/3 cup vegetable oil
  • BUTTERCREAM FROSTING:
  • 1 cup butter
  • 9 cups confectioners' sugar
  • 4 teaspoons vanilla extract
  • 6 to 10 tablespoons milk
  • Red and green gel food coloring
  • Chocolate sprinkles and M&M's miniature baking bits
  1. In a large mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into two greased and floured 13-in. x 9-in. baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cool completely.
  3. Level cake tops if necessary. Referring to Fig. 1 (above right), cut a 12-in. x 3-1/2-in. strip from one long side of one cake. Place the larger rectangle on a 20-in. x 18-in. covered board for cactus stem; place strip below it for the base. Round top corners of cactus stem.
  4. Referring to Fig. 2 (below), but two 5-1/2-in. squares from second cake for cactus branches. Cut a 3-in. square from one corner of each 5-1/2-in. square. (Save remaining cake for another use.) Position one branch on each side of cactus stem. Round top corners of branches.
  5. In a large mixing bowl, cream butter. Gradually add confectioners' sugar, beating well. Add vanilla and enough milk to achieve spreading consistency. Frost cake base with 1 cup frosting. Tint 1/4 cup frosting red; set aside. Tint remaining frosting green; frost cactus.
  6. Cut a small hole in the corner of a pastry or plastic bag; insert round tip #3 and fill with red frosting. Pipe "Fiesta" and wavy designs on top and sides of base. Decorate cactus with chocolate sprinkles; decorate base with baking bits. Yield: 24-30 servings.
Originally published as Cactus Cake in Taste of Home August/September 2004, p23

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geiselmom User ID: 5361679 136013
Reviewed Nov. 19, 2011

"Great recipe! easy to make! Awesome tasting!"

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