Skip to Content
FR
Menu

Bunny Butt Cake

  • Save Recipe
  • Prep 40 min
  • Total 3 hr 40 min
  • Servings 15
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Hop to it and make this sweet and silly bunny butt cake for your spring party.
Mar 23, 2015
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 box Betty Crocker* SuperMoist* Golden, White or French Vanilla Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Tray or cardboard covered with wrapping paper and plastic food wrap or foil
  • 1 container Betty Crocker* Creamy Deluxe* Vanilla Frosting
  • Red food colour
  • 1 large marshmallow, cut in half
  • 3 cups (750 mL) shredded coconut
  • Green food colour
  • 2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
  • 1 roll Betty Crocker* Fruit Roll-Ups* or Fruit By The Foot* chewy fruit snack (for carrot)
  • 3 green-coloured sour candies, separated into strips
  • Construction paper

Steps

  • 1
    Heat oven to 325ºF. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
  • 2
    Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
  • 3
    Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
  • 4
    Spoon frosting into large bowl. Add red food colour to make desired pink colour. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
  • 5
    Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food colour in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
  • 6
    Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Expert Tips

  • Tip 1
    Tip: Need to bake cake layers in batches? Just cover and refrigerate batter in the mixing bowl while the first batch is baking. An extra minute or two for baking the second batch may be needed.
  • Tip 2
    Decorating Idea: Sprinkle chocolate cookie crumbs behind the feet and around the carrots to make it look like the bunny was digging.

Nutrition Information

440 Calories, 21g Total Fat, 2g Protein, 60g Total Carbs, 40g Sugars

Nutrition Facts

Serving Size: 15 Servings
Calories
440
Total Fat
21g
Saturated Fat
9g
Trans Fat
2g
Cholesterol
35mg
Sodium
340mg
Total Carbs
60g
Dietary Fiber
1g
Sugars
40g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved