BLT Club Cake

Total Time:
1 hr 20 min
15 min
30 min
35 min


  • Cooking spray
  • 1 16 -to-18-ounce box white cake mix (plus required ingredients)
  • 2 cups coconut flakes
  • Green and yellow food coloring
  • 12 to 16 red gummy fruit slices
  • 40 Tootsie Rolls (a mix of original, vanilla and cherry)
  • 1 16 -ounce container white frosting
  • Preheat the oven to 350 degrees F. Coat a 9-inch-square, 2 1/2-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour into the pan and bake about 35 minutes. Let cool, then remove from the pan and freeze 30 minutes.

  • Trim the domed top of the cake with a serrated knife. Mark one-third and two-thirds of the way down the sides of the cake with toothpicks. Slice the cake into 3 thin, even layers using the toothpicks as a guide.

  • Make the lettuce: Put the coconut in a zip-top bag and add 1/2 teaspoon water and 10 drops each of green and yellow food coloring; shake the bag to mix. Add more food coloring as needed to make a lettuce color.

  • Make the tomatoes: Trim the straight edges of the gummy fruit slices with a paring knife to remove the sugary coating.

  • Make the bacon: Line up 10 cherry, 4 vanilla and 6 original Tootsie Rolls on a microwave-safe plate lined with wax paper, as shown.

  • Microwave the Tootsie Rolls until just soft but not melted, about 7 seconds. Press them together, then roll and stretch into a long thin strip.

  • Cut the strip into 4-inch pieces, then mold each piece into a wavy bacon shape with your fingers. Repeat to make another batch of bacon.

  • Spread the frosting on the bottom and middle cake layers; top with the coconut. (Leave the third layer unfrosted.) One at a time, cut all 3 cake layers diagonally into quarters.

  • Top the bottom cake quarters with some candy tomatoes and bacon. Add the middle cake quarters, then more candy. Top with the unfrosted cake quarters. Skewer with long toothpicks.

  • Photograph by Karen Tack

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