EASY BUNNY CAKE RECIPE | ALLRECIPES
A simple version of a coconut white cake shaped like a bunny head!
Provided by Joni Ehman
Categories Desserts Cakes Cake Mix Cake Recipes
Total Time 1 hours 25 minutes
Prep Time 45 minutes
Cook Time 40 minutes
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven and prepare two 9 inch round baking pans as directed on cake box. Prepare cake batter with as directed on package adding in 1/2 cup of coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.
- When cooled, place one whole 9 inch cake layer on serving tray, forming the bunny's head. Cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears. Use concave shaped piece for the bowtie, place about 1/2 inch below head.
- Frost entire bunny covering top and sides of bunny. Pat remaining 3 1/4 cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.
Nutrition Facts : Calories 456.6 calories, CarbohydrateContent 68.8 g, CholesterolContent 0.9 mg, FatContent 19.6 g, FiberContent 2.7 g, ProteinContent 2.8 g, SaturatedFatContent 9.3 g, SodiumContent 361.8 mg, SugarContent 48 g
BUNNY BUTT CAKE RECIPE - BETTYCROCKER.COM
Creating a Bunny Butt Cake is all about the arrangement. We've got the step-by-step directions to help you make an Easter Bunny Butt Cake using Betty Crocker™ Super Moist™ Yellow Cake Mix. Make the cake batter as directed and use 3 muffin cups and a bowl for baking the body, feet and bunny tail. Once that's done, it's simply a matter of cooling, frosting and decorating with candies, coconut shavings and Betty Crocker™ Fruit Roll-Ups™ for the carrots! Show off your spring cheer with a sweet and silly Bunny Butt Cake recipe that'll delight any guest.
Provided by Betty Crocker Kitchens
Total Time 3 hours 40 minutes
Prep Time 40 minutes
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. 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.
- 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.
- Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center 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.
- Spoon frosting into large bowl. Add red food color to make desired pink color. 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.
- 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 color 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.
- 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.
Nutrition Facts : Calories 440 , CarbohydrateContent 60 g, CholesterolContent 35 mg, FatContent 4 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 40 g, TransFatContent 2 g
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BUNNY CAKE RECIPE | MYRECIPES
Total Time 1 hours 0 minutes
- LEAVE 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces as shown in diagram. (See Tip.) Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of COOL WHIP to attach pieces to each other. FROST cake with remaining COOL WHIP. SPRINKLE with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated. Nutritional InformationCalories: 250 Total fat: 10 g Saturated fat: 7 g Cholesterol: 0 mg Sodium: 270 mg Carbohydrate: 38 g Dietary Fiber: 1 g Sugars: 24 g Protein: 3 g Vitamin A: 0% DV Vitamin C: 0% DV Calcium: 6% DV Iron: 4% DV
BUNNY BUTT CAKE RECIPE | EATINGWELL
From eatingwell.com
Reviews 5
Total Time 1 hours 5 minutes
Category Healthy Spring Cake Recipes
Calories 315.7 calories per serving
- Frost the two remaining cupcakes. Use toothpicks to attach them to the bottom of the cake. Press a strawberry slice and three blueberries into each cupcake to create feet.
EASTER BUNNY & EGGS CAKE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine American
- Allow to cool before pouring on cake. It thickens as it cools.
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