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Bunny Butt Cake

bunny butt cake Dessert
Bunny Butt Cake
  • Prep 40 min
  • Total 3 hr 40 min
  • Servings 15

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.

Updated February 11, 2021
Betty Crocker Frosting
Make with
Betty Crocker Frosting

Ingredients

  • 1
    box Betty Crocker™ Super Moist™ 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

Steps

  • 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.

  • Need to bake Bunny Butt Cake in batches? Just cover and refrigerate the 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.
  • Did your Bunny Butt Cake raid the garden for carrots? This Chocolate Bunny Butt Cake variation will satisfy anyone's chocolate craving with chocolate cake mix and crushed chocolate wafer cookie crumbs.
  • These Bunny Butt Cupcakes have all the sweet fun of an Easter Bunny Butt cake but are easily shareable with a delightful marshmallow and coconut topping.

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
9g
46%
Trans Fat
2g
Cholesterol
35mg
12%
Sodium
340mg
14%
Potassium
105mg
3%
Total Carbohydrate
60g
20%
Dietary Fiber
1g
5%
Sugars
40g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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