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Bunny Butt Cake
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Prep Time:
40 minutes
Total Time:
4 hours 25 minutes
Make a cute Easter Bunny Butt Cake using Betty Crocker™ Super Moist™ Yellow Cake Mix. Bake body, feet, and tail in muffin cups and a bowl, then cool, frost, and decorate with candies, coconut, and Betty Crocker™ Fruit Roll-Ups™ for carrots. Perfect for spring celebrations!
Ingredients:
  • Green liquid food color
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • Tray or cardboard covered with wrapping paper and plastic food wrap or foil
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • Red liquid food color
  • 1 large marshmallow, cut in half
  • 3 cups shredded coconut
  • 2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
  • 1 roll Betty Crocker™ Fruit Roll-Ups™ Punch Berry Chewy Fruit Snack (from 5-oz box)
  • 3 green-colored sour candies, separated into strips
  • Construction paper
Instructions:
  • Preheat your oven to 350°F. Grease a 1 1/2-quart ovenproof bowl (7 1/2 inches across top) with shortening and coat it with flour (avoid using cooking spray). Lightly grease 3 muffin cups in a regular-size muffin pan.
  • Prepare the cake batter according to the box instructions. Divide the batter evenly among 3 muffin cups, filling each two-thirds full. Transfer the remaining batter to a 1 1/2-quart bowl.
  • Bake cupcakes for 14-16 minutes and cake for 45-49 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then remove cupcakes and cake from the pans, placing them rounded sides up on cooling racks. Allow to cool completely for about 2 hours. Trim off any rounded tops if needed.
  • Transfer the frosting into a large bowl and mix in red food coloring until you achieve the desired pink hue. Next, lay the bowl cake on a tray with the cut side facing down and spread 1/3 cup of frosting over the cake. Use the frosting to attach the cupcakes to the bowl cake to create the feet and bunny tail. If needed, use toothpicks to help secure them. Place the marshmallow halves, cut sides down, on top of 2 cupcakes to form the heels of the feet. To prevent crumbs, apply a thin layer of frosting over the sides and top of the cake. Finally, place the cake in the freezer for 30 to 45 minutes to allow the frosting to set.
  • Cover the cake with the remaining frosting and sprinkle 2 cups of coconut on top. Gently press the coconut to stick to the frosting. Place 1 cup of coconut in a 1-quart resealable plastic bag, add green food coloring, and shake well to achieve your desired color. Surround the bunny-shaped cake with the tinted coconut. Flatten the strawberry candies into 2 large rectangles using a rolling pin. Cut out 2 large ovals and 6 small circles from the candy. Attach them to the bottom of the bunny's feet, using frosting for support if necessary.
  • Roll the fruit snack to create carrot shapes. Cut the green sour candies in half lengthwise and press them into the larger end of each carrot to create the greens. Make ears out of construction paper, wrap the ends that will be inserted into the cake with plastic food wrap, then insert them into the cake. Remove the ears, plastic wrap, and toothpicks before serving. Store the cake loosely covered at room temperature.

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