PREHEAT oven to 350°F. Grease and flour 1-qt. ovenproof bowl and 9-inch round baking pan; set aside. Prepare cake batter as directed on package. Add dry pudding mix; beat until well blended. Pour about half of the batter into prepared bowl. Pour remaining batter into prepared baking pan.

BAKE 9-inch layer 23 to 25 min. and bake batter in bowl 33 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool cakes 10 min. Loosen cakes from sides of pan and bowl with knife or metal spatula. Invert cakes onto wire racks; gently remove pan and bowl. Cool cakes completely.

CUT 9-inch cake layer into 16 wedges. Place inverted "bowl" cake onto large serving board. Arrange cake wedges around "bowl" cake to form petals. Frost completely with whipped topping.

PLACE coconut in resealable plastic bag. Add food coloring. Close bag; shake to evenly tint coconut. Press tinted coconut into whipped topping on center cake. Press marshmallows into whipped topping on top of each flower petal. Place bug-shaped candies on cake as desired.