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Bunny Butt Cake

Hop to it and make this sweet and silly bunny butt cake for your spring party. Learn to make this recipe with our how-to.

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( 52 Ratings)

52 Ratings

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Member Reviews ( 45 )

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Prep Time 40 min
Total Time 3 hr 40 min
Servings 15

Ingredients

1: box Betty Crocker® SuperMoist® yellow or white 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® Rich & Creamy vanilla frosting

: Red food color

1: large marshmallow, cut in half

3: cups shredded coconut

: Green food color

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

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Directions

1 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.
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 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.
4 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.
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 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.
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

Expert Tips

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.

Sprinkle chocolate cookie crumbs behind the feet and around the carrots to make it look like the bunny was digging.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 9g, 9% Trans Fat 2g 2% ),
Cholesterol: 35mg; 35%;
Sodium: 340mg; 340%;
Total Carbohydrate: 60g; 60%
(Dietary Fiber 1g 1% Sugars 40g 40% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 45 Reviews View All

Posted 4/5/2013 7:47:36 PM REPORT ABUSE RS419 said:

Rating:

I really enjoyed making this cake. I used my favorite cake recipe which is called perfectly chocolate by Hershey's. therefore it took slightly longer to cook in the bowl then I thought but it was worth it. The cake stayed moist and the coconut was a great touch both for flavor and decoration. I am not good at icing cakes so the coconut hid all my imperfections. I also appreciated the picture of the "before" so it was easier to put together. I was able to use toothpicks and it stayed up. Thank you Betty Crocker for coming up with a fun cake for Easter and making it easy for not so professional bakers like myself!

This reply was: Helpful Inspiring

Posted 4/1/2013 12:19:22 PM REPORT ABUSE torchie said:

Rating:

I used a 2 quart oven safe measuring cup to make the body in and it was the perfect shape - no trimming needed at all. It turned out just like the photo. I couldn't find taffy but I cut ovals out if the fruit roll ups for the pads in the feet and they were really easy to work with. I also used the fruit rollups for the carrots.

This reply was: Helpful Inspiring

Posted 3/30/2013 5:18:14 PM REPORT ABUSE Kierstybear said:

Rating:

Cookin-brownie I've made this cake for 3 years now and I have gotten the best results using a round glass casserole dish. It works really well and the cake comes out real moist

This reply was: Helpful Inspiring