Ingredients
1
(1 lb. 2.25-oz.) pkg. yellow cake mix
1
cup water
1/3
cup oil
3
eggs
1
teaspoon cinnamon
1/2
teaspoon nutmeg
1/4
teaspoon cloves
1
(16-oz.) can cream cheese frosting
1 1/2
teaspoons cinnamon
1/4
teaspoon nutmeg
1
teaspoon vanilla
4
(.75-oz.) fruit roll snacks (36 inches long)
1
(4.25-oz.) tube green decorator frosting with decorator tip included
Preparation
Prepare and bake cake as directed on package, using all cake ingredients and 13x9-inch pan. Cool as directed.
In small bowl, combine all frosting ingredients; beat until smooth. Frost cooled cake.
To make 3 flowers, unroll 1 fruit roll snack leaving backing attached. Cut snack into three 12-inch pieces. With scissors, make cuts 1/8 to 1/4 inch apart along 1 long side of each piece, cutting to about 1/8 inch from other long edge. Starting with short side, roll up each piece removing backing during rolling. Pinch uncut side of roll; fan “petals” to form flower. Repeat with remaining fruit roll snacks to make 9 more flowers. Arrange flowers on top of cake, pressing uncut side gently into cake. Use decorator frosting to form leaf shapes around flowers.
