My Little Crown Cake

My Little Crown Cake

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Rated: 0
  • Makes: 16 servings
  • Prep 50 mins
  • Bake 29 mins (cake)
  • Bake 6 mins (cookies)
  • Stand 15 mins
  • Serving Size: 1 cake wedge with 1 cookie
  • Carb Grams Per Serving: 38


  • Nonstick cooking spray
  • 1 package 2-layer-size sugar-free yellow cake mix
  • 1 cup water
  • 3/4 cup refrigerated or frozen egg product, thawed
  • 2 2 1/2 - ounce containers pureed baby food pears
  • 2 tablespoons canola oil
  • Cookies:
  • 2/3 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup sugar or sugar substitute blend* equivalent to 1/4 cup sugar
  • 7 1/2 teaspoons butter, softened
  • 1 tablespoon refrigerated or frozen egg product, thawed
  • 1/2 teaspoon vanilla
  • 4 -8 red sugar-free fruit-flavor circle candies
  • Filling:
  • 1 4-serving-size package fat-free sugar-free reduced-calorie vanilla instant pudding mix
  • 1 cup fat-free milk
  • 2 ounces fat-free cream cheese, softened
  • Frosting:
  • 1 8 - ounce container frozen sugar-free whipped dessert topping, thawed
  • Lavender paste food coloring


  1. For cake, preheat oven to 325 degrees F. Coat two 9x1-1/2-inch round cake pans with cooking spray. Line bottoms of pans with parchment paper. In a large bowl combine cake mix, the water, the 3/4 cup egg, the pureed pears, and oil. Mix according to cake mix package directions. Divide batter evenly between the prepared pans. Bake for 29 to 33 minutes or until a wooden pick inserted near the centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans; peel off parchment paper. Cool completely on wire racks.
  2. For cookies, in a small bowl whisk together flour, baking powder, and salt. In a medium bowl combine sugar and butter; beat with an electric mixer on medium speed until light and fluffy. Beat in the 1 tablespoon egg and the vanilla. Gradually add the flour mixture to the butter mixture, beating on low speed just until combined. Shape into a ball. If necessary, wrap in plastic wrap and chill about 30 minutes or until easy to handle.
  3. Preheat oven to 375 degrees F. Line a large cookie sheet with foil; set aside. On a lightly floured surface, roll cookie dough to an 8-1/2x6-1/2-inch rectangle. Trim to an 8x6-inch rectangle. Cut into sixteen 3x1-inch rectangles. Using a sharp knife, cut one end of each cookie to create a point; cut out a small shape (such as a heart, diamond, or circle) in the center of each cookie. Place candies in a small plastic bag. Using a rolling pin, finely crush the candies. Carefully fill the cutout in each cookie with crushed candy. (As the cookies bake, the candy will melt, creating a "window" in each cookie.)
  4. Bake cookies for 6 to 8 minutes or until the cookies are lightly golden on the edges. Remove from the oven. Let cookies stand on the cookie sheet about 15 minutes or until completely cool. Carefully remove cookies from foil; set aside.
  5. Meanwhile, for filling, in a medium bowl combine pudding mix and milk. Whisk until smooth and thickened. In another medium bowl beat cream cheese with an electric mixer on low to medium speed until smooth. Add the pudding, beating until well mixed.
  6. To assemble, place one cake layer on a cake stand or serving plate. Spread evenly with the filling; top with the remaining cake layer.
  7. Set aside 1/2 cup of the whipped topping. Gently fold enough food coloring into the remaining whipped topping to tint pale lavender.
  8. Frost the top and sides of the cake with the tinted topping. Arrange the cookies, points up, in a circle on the top of the cake to make a crown. Place the reserved whipped topping in a pastry bag fitted with an open tip. Pipe dots around the base of the crown and the base of the cake. Serve immediately or cover loosely and chill for up to 4 hours (cookies will soften as cake chills).


  • *Sugar Substitutes: Choose from Splenda Sugar Blend for Baking or C&H Light Sugar and Stevia Blend. Follow package directions to use product amount equivalent to 1/4 cup sugar.
  • *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 202 calories, 4 g protein, 37 g carb., 3 g sugar.

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 210 cal., 8 g total fat (4 g sat. fat), 6 mg chol., 382 mg sodium, 38 g carb. (5 g sugars), 3 g pro.

Diabetic Exchanges

Starch (d.e): 2; Fat (d.e): 1.5