Best Janettes Caterpillar Cake Recipes

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CATERPILLAR CAKE



Caterpillar Cake image

This is an easy and cute cake that the kids can help decorate. This would also make a nice birthday cake.

Provided by Dawn399

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (18 ounce) box cake mix (any flavor)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
icing, colored with food coloring
licorice whips
candy sprinkles, to decorate
coconut flakes, tinted with green food coloring
green food coloring

Steps:

  • Preheat oven to 350°F.
  • Mix cake according to package directions.
  • Bake cake in a Bundt pan.
  • After cake has cooled, cut cake in half and place on cardboard (large foil covered piece of cardboard to display cake) in an "S" shape (this is the shape of the caterpillar).
  • Frost top of caterpillar and decorate with candy.
  • May use licorice whips for antennas and spread green coconut grass on cardboard.

CATERPILLAR CAKE



Caterpillar Cake image

This cute, colorful catepillar is easy to make with a boxed cake mix and prepared frosting. To save a step, tint the frosting and omit the coconut. -Lee Dean, Boaz, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1 can (16 ounces) vanilla frosting
2-1/2 cups sweetened shredded coconut, divided
2 small purple gumdrops
1 small red gumdrop
2 small orange gumdrops
2 pretzel sticks
Yellow, red and green liquid food coloring

Steps:

  • Prepare cake batter according to package directions. Fill a greased 8-oz. custard cup three-fourths full. Pour remaining batter into a greased 10-in. fluted tube pan. , Bake the custard cup at 350° for 20-25 minutes and the tube cake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cakes to wire racks to cool completely., Cut large cake in half widthwise. To form caterpillar, place one half on a 15x10-in. covered board. Place the remaining portion next to the first to form an "S." With a serrated knife, level top and bottom of small cake; place on one end of caterpillar for head., Frost the small cake with vanilla frosting; gently press 1/4 cup coconut into frosting. Add purple gumdrops for eyes. For mouth, flatten red gumdrop between waxed paper with a rolling pin; place below eyes. For antennae, press orange gumdrops onto pretzels; insert into head., Place 3/4 cup coconut in each of three small resealable plastic bags. Tint one orange with yellow and red food coloring; tint one green and one yellow. Frost the caterpillar with remaining vanilla frosting. Press alternate colors of coconut into frosting.

Nutrition Facts :

CATERPILLAR CAKE



Caterpillar Cake image

This is a great cake to do after a unit on bugs, wildlife, etc. Have the kids help decorate it! Use licorice whips for antennas, or gumdrops. Spread icing around caterpillar and sprinkle green tinted coconut for grass. Use any flavor cake mix or any Bundt cake recipe.

Provided by Heather Walker

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Yield 12

Number Of Ingredients 3

1 (18.25 ounce) package yellow cake mix
1 (16 ounce) package vanilla or colored frosting
½ cup flaked coconut

Steps:

  • Prepare cake according to package instructions and bake in a Bundt pan. Cool and invert onto cutting board.
  • Cut a piece of cardboard large enough to accommodate two Bundt pans. Cover with aluminum foil.
  • Carefully cut the cake in half and place on cardboard in an "S" shape.
  • Decorate with colored icing, candies, etc.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 60.7 g, Cholesterol 0.9 mg, Fat 13.7 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 4.1 g, Sodium 355.3 mg, Sugar 43.2 g

JANETTE'S HEALTHY TV DINNERS



Janette's Healthy TV Dinners image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 37

Janette's Lasagna Roll-Ups, recipe follows
Janette's Meatless Meatballs, recipe follows
1 (10-ounce) box frozen peas
Butter-flavor cooking spray, for seasoning peas
8 canned peach halves, drained
1/4 cup lowfat granola
Ground cloves, for sprinkling over peaches
Ground cinnamon, for sprinkling over peaches
8 whole wheat lasagna noodles, or regular
2 cups fat-free pasta sauce
1 cup lowfat ricotta
1 teaspoon kosher salt
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground nutmeg
1 tablespoon grated Parmesan, plus 5 teaspoons
1 cup Portobello Ragu, recipe follows
1 (10-ounce) box chopped frozen spinach, defrosted and drained
Olive oil flavored cooking spray
1 cup whole wheat bread crumbs
1 tablespoon Parmesan cheese
1 1/2 cups Portobello Ragout, recipe follows
2 tablespoons ground toasted almonds
1 egg white
1 teaspoon garlic salt
Olive oil flavored cooking spray
Nonstick cooking spray
1 tablespoon olive oil
2 large onions, chopped
3 large cloves garlic, finely chopped
2 pounds portobello mushrooms, chopped and stems removed (about 8 cups)
1 tablespoon kosher salt
2 tablespoons grated Parmesan
2 tablespoons dry nonfat milk
1/4 cup chopped parsley leaves
2 tablespoons lemon juice
Salt and freshly ground black pepper

Steps:

  • If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips. Fit the strips into the baking pan to form 1 large and 2 smaller compartments.
  • Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray. Put 2 roll-ups and 3 "meatballs" over the sauce in each tray. Spoon remaining sauce over the top and sprinkle with Parmesan.
  • Divide the frozen peas among 1 of the remaining compartments in each tray and spray a little "butter" over the top. Put 2 peach halves in the remaining compartment of each tray. Sprinkle with granola, cloves and cinnamon. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months.
  • To cook: Preheat the oven to 350 degrees F.
  • Let dinners stand at room temperature for 5 minutes. Bake dinners until heated through, 35 to 40 minutes. Serve immediately.
  • Preheat the oven to 350 degrees F. Spray a shallow baking dish with the cooking spray and set aside.
  • Cook the lasagna noodles according to package directions. Drain and pat dry.
  • Spread 1 cup of the pasta sauce in the bottom of the prepared baking dish. In a small bowl, combine the ricotta, kosher salt, pepper, cayenne, nutmeg, and 1 tablespoon of the Parmesan. Spread 2 tablespoons of ricotta mixture across 1 end of a lasagna noodle, about 1-inch from the edge. Spoon 2 tablespoons of the ragu over the ricotta and top with 2 tablespoons of spinach. Roll up the noodle around the filling. Repeat with remaining noodles and filling. Place the roll-ups in the prepared pan as you make them.
  • Spoon the remaining sauce over the roll-ups and sprinkle with the remaining 5 teaspoons Parmesan. Bake until heated through, about 30 minutes. Serve immediately.
  • Preheat the oven to 350 degrees F.
  • Reserve 1/4 cup of the bread crumbs and mix with the Parmesan cheese. Set aside. Combine all remaining ingredients in a medium bowl. Form the mixture into 12 (1-inch) balls. Roll the meatballs in the bread crumb/cheese mixture to coat evenly.
  • Spray a large nonstick skillet with cooking spray and place over medium heat until hot. Add meatballs and cook, turning occasionally, until lightly browned on all sides, about 2 minutes. Lightly spray the top with olive oil spray and shake pan to coat the balls. Place the pan in the oven and bake for 12 minutes to ensure that the egg is fully cooked
  • Coat a large nonstick skillet with cooking spray, add the olive oil, and place over medium heat until hot. Add onions and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes more.
  • Add the mushrooms and salt and cook, stirring occasionally, until softened and most of the liquid has evaporated, about 15 minutes. The salt will help to pull the moisture out of the mushrooms and create a nice, dry texture. Stir in Parmesan and dry milk and cook 2 to 3 minutes more.
  • Remove from heat and stir in parsley and lemon juice. Season with salt and pepper, to taste.

Nutrition Facts : Calories 868 calorie, Fat 18 grams, SaturatedFat 2 grams, Carbohydrate 145 grams, Fiber 19 grams

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