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Inchworm Cake

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Betty Crocker Kitchens
Updated Oct 4, 2022
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Inch your way into a fun celebration with an easy-to-make and fun-to-eat cake!

Inchworm Cake

  • Prep Time 30 min
  • Total 2 hr 28 min
  • Servings 16
  • Ingredients 9
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix (or your favorite flavor)
  • Water, vegetable oil and eggs called for on cake mix box
  • 8 drops green food color
  • 1 1/2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • Tray or cardboard (19x14 inches), covered with wrapping paper and plastic food wrap or foil
  • 5 M&M's® chocolate candies
  • 2 vanilla wafer cookies
  • 2 small pretzel sticks
  • 24 gumdrops

Diagram/Template Download

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Make, bake and cool cake as directed on box for 12-cup fluted tube cake pan.
  • Step 
    2
    Cut cake as shown in diagram. (See link below for diagram.) Freeze pieces uncovered 1 hour for easier frosting. Stir food color into frosting. Arrange cake pieces on tray to form inchworm. Frost cake, attaching pieces with frosting.
  • Step 
    3
    Attach one M&M's™ chocolate candy to each vanilla wafer with frosting; attach to end of cake for eyes. Press 3 candies into frosting for mouth. Gently push 1 pretzel stick into flat end of gumdrop; repeat. Insert pretzels stick into cake for antennae. Arrange remaining gumdrops along edge for feet. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

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