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Skinny Bunny Butt Cake
Skinny Bunny Butt Cake
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Prep Time:
40 minutes
Total Time:
3 hours 45 minutes
Wow your Easter guests with a lighter bunny butt cake!
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • Water called for on cake mix box
  • Red food color
  • 1 container (8 oz) Cool Whip lite frozen whipped topping, thawed
  • 1 large marshmallow, cut in half
  • 2 cups shredded coconut
  • 2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
  • Construction paper
Instructions:
  • Preheat the oven to 375°F. Line a 1 1/2-quart ovenproof bowl (8 inches across top) with cooking parchment paper and place a paper baking cup in each of 9 regular-size muffin cups.
  • Prepare the cake batter following the instructions on the box. Gently transfer 4 1/2 cups of batter into the parchment-lined bowl. Fill 9 muffin cups two-thirds full with the remaining batter.
  • Bake the bowl for 45 to 50 minutes, or the cupcakes for 18 to 22 minutes until they are golden brown and the tops feel dry. Allow the bowl to cool on a rack for about 1 hour. Let the cupcakes cool completely, roughly 30 minutes. Remove the paper baking cups from 3 of the cupcakes and save the rest for later.
  • Mix red food color into whipped topping until the desired pink color is achieved. Place the bowl cake rounded side down on a large serving plate and remove the parchment paper. Spread 1/2 cup of whipped topping over the cake. Use the whipped topping to attach the cupcakes to the bowl cake for the bunny's feet and tail. Position marshmallow halves, cut sides down, on the tops of 2 cupcakes to create the heels of the feet. Spread the remaining whipped topping over the cake and sprinkle with coconut, gently pressing to make it stick.
  • Flatten strawberry candies with a rolling pin into 2 large rectangles. Use a cookie cutter to cut out 2 large ovals and 6 small circles. Press them onto the bottoms of the bunny feet. Cut out ears from construction paper, cover the insert ends with plastic food wrap, and place them into the cake. Before serving, remove the ears and plastic wrap. Store the cake in the refrigerator with a loose cover.

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