1 white cake mix (prepared as directed)
2 tablespoons rainbow sprinkles
2 cans vanilla frosting (16 oz ea)
1 teaspoon green food coloring
4 gumdrops (smalls, 2 yellow and 2 purple)
1 gumdrops (lrg red)
2 pretzel sticks (smalls)
7 pieces candy corn
1 cup dry roasted peanuts (separated into halve)
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1Preheat the oven to 350 degrees. Coat a Bundt pan with nonstick cooking spray.
2Add the sprinkles to the prepared batter, stir quickly and pour into the Bundt pan. Bake according to the package directions. Allow to cool slightly then remove to a wire rack and allow to cool completely. Cut the cake crosswise into three equal pieces.
3In a medium bowl, combine the frosting and food color, mix well. Place the cake pieces flat-side down on a serving plate. Connect the cut edges with the colored frosting to form an "S" shape. Frost the cake.
4Starting at one side of the cake, drag the back of a spoon to the other side of the cake to make ridges across the whole cake. Press the Snowball at one end of the cake to form a head.
5Stick one purple gumdrop on the end of each pretzel stick and stick them into the top of the head as antennae. Secure the yellow gumdrop eyes to the head with toothpicks.
6Slice the red gumdrop in half horizontally then in half vertically. Secure one piece of the red gumdrop with a toothpick to form the mouth.
7Press the large ends of the candy corn into the frosting just behind the head to form the ruff around the head.
8Place the peanuts in clusters of three along both sides of the caterpillar cake to form feet. Serve.