Hop into spring with the most adorable Easter dessert! This Bunny Butt Cake recipe from Betty Crocker is a whimsical and fun cake that's perfect for your Easter celebration or any spring gathering. Create this sweet and silly cake using Betty Crocker™ Super Moist™ Yellow Cake Mix, complete with fluffy bunny feet and a cute tail. It's a cake that will delight both kids and adults, making your holiday baking unforgettable. Follow our step-by-step guide to master this charming Easter Bunny Butt Cake and bring a smile to everyone's face!
Here is your ingredient list for this adorable cake.
White Cake Mix: This is the heart of our recipe, providing a delicious, fluffy, and reliable cake base. Using a mix makes this easy Easter dessert come together in a snap!
Vanilla Frosting: This is our sweet, creamy magic wand! It not only adds a delicious vanilla flavor but also acts as the "glue" to assemble the cake pieces and creates the perfect sticky surface for our coconut "fur."
Red Liquid Food Color: Just a few drops will tint our vanilla frosting a lovely shade of pink.
Marshmallow: This is a clever way to form the perfectly rounded heels for the bunny's feet.
Shredded Coconut: This is what gives our bunny its signature fluffy white fur! It adds great texture and a sweet, tropical taste. We'll also use some to create edible green grass.
Green Liquid Food Color: This turns our shredded coconut into a vibrant green "grass," creating a lovely, edible garden scene for our bunny to sit in.
Stretchy Taffy Candies (Strawberry or Cherry): These pliable, fruity candies are perfect for molding! We'll flatten and cut them to make the sweet little pink bottoms on the bunny's feet.
Fruit Roll-Ups™ Strawberry Blast: Get creative with this classic snack! We roll them into the shape of tiny carrots, making it look like our bunny has been snacking in the garden.
Green-Colored Sour Candies: These act as the perfect little carrot tops for our Fruit Roll-Up™ carrots, adding a pop of color and a touch of sour fun.
Other Ingredients You’ll Need: Water, vegetable oil, and eggs.
Here are the simple steps to create your adorable Bunny Butt Cake.
Heat oven to 350°F. Grease a 1 1/2-quart ovenproof bowl and 3 muffin cups. Prepare cake mix as directed. Fill muffin cups 2/3 full; pour remaining batter into the bowl. Bake cupcakes 14-16 min, bowl cake 45-49 min, until a toothpick comes out clean.
Remove cakes from pans and cool completely on racks for about 2 hours. Trim tops if needed.
Tint vanilla frosting pink. Place bowl cake (cut side down) on a platter. Spread 1/3 cup frosting on it. Use remaining frosting to attach cupcakes as feet and tail; use toothpicks if needed.
Place marshmallow halves (cut side down) on two cupcakes for heels. Spread a thin layer of frosting over feet and tail. Freeze 30-45 minutes to set.
Spread remaining pink frosting over the entire cake. Press 2 cups white coconut into the frosting for fur. Tint 1 cup coconut green and sprinkle around the cake for grass. Use taffy for bottoms of feet and Fruit Roll-Ups™ with sour candies for carrots. Cut construction paper ears, wrap ends in plastic wrap, and insert into the cake.
Store loosely covered at room temperature for up to 4 days.
Heat oven to 350°F. Grease a 1 1/2-quart ovenproof bowl (7 1/2 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in a regular-size muffin pan.
Make cake batter as directed on the box. Fill the 3 muffin cups two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
Bake cupcakes for 14 to 16 minutes, bowl for 45 to 49 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove the cupcakes from the pan and the cake from the bowl, place rounded sides up on cooling racks. Cool completely, about 2 hours. If necessary, cut off the rounded tops of the cake and cupcakes.
Spoon the frosting into a large bowl. Stir in enough red food color to make the desired pink color. Place the bowl cake on a serving platter cut side down; spread 1/3 cup frosting over the cake. Use frosting to attach cupcakes to the bowl cake for feet and bunny tail. Use toothpicks if necessary to help hold in place.
Place marshmallow halves, cut sides down, on the tops of 2 cupcakes to make the heels of the feet. Spread a thin layer of frosting over the feet and tail. Freeze the cake for 30 to 45 minutes to set the frosting.
Spread the remaining frosting over the cake. Sprinkle with 2 cups coconut; pressing gently to adhere to the cake. Add 1 cup coconut to a 1-quart resealable food storage plastic bag. Add green food color and shake the bag to blend, tint to desired color. Sprinkle green coconut around the cake. Use a rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of the candy. Press onto the bottoms of the bunny feet, using frosting if needed. Roll up fruit snack to make carrot shapes. Cut the green sour candies in half crosswise; press into the large end of each carrot to make green carrot tops.
Cut ears from construction paper; wrap the ends that will be inserted into the cake with plastic wrap. Insert into the cake. Before serving, remove the ears, plastic wrap, and toothpicks.
Be sure to use a 1 1/2-quart ovenproof bowl to bake the cake. If you are not sure the bowl is 1 1/2-quarts, measure the volume by using water to make sure it holds 1 1/2-quarts (6 cups).
You can substitute Betty Crocker™ Super Moist™ Yellow Cake Mix for the white cake mix in this recipe. Be sure to follow the directions on the box for the amounts of water, vegetable oil, and eggs. Bake the cupcakes and bowl until a toothpick inserted in center comes out clean.
Create your own spring-themed platter by covering a serving plate, platter, or baking sheet with wrapping paper and then covering with plastic wrap.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 18g | 28% |
| Saturated Fat | 9g | 46% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 2g | % Value Not Available |
| Polyunsaturated Fat | 3&½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 30mg | 10% |
| Sodium | 290mg | 12% |
| Total Carbohydrate | 48g | 16% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 34g | % Value Not Available |
| Protein | 2g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 6% |
| Potassium | 70mg | 2% |
| Vitamin A | Value Not Available | 0% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 0% |
| Riboflavin | Value Not Available | 2% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 2% |
| Folic Acid | Value Not Available | 0% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 4% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 2% |
| Manganese | Value Not Available | 20% |
| Selenium | Value Not Available | 10% |
| Copper | Value Not Available | 2% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
