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Easy Bunny Cake

easy bunny cake Dessert
Easy Bunny Cake
  • Prep 30 min
  • Total 2 hr 10 min
  • Servings 16

Ready for the cutest cake your Easter dessert table has ever seen? This easy bunny cake comes together quickly thanks to the help of Betty’s cake mix and ready-to-spread frosting. Once the cake is baked and coated in a creamy vanilla frosting, the fun can finally begin. Decorate your bunnies with mini marshmallows and jelly beans and soon you’ll see these silly rabbits come to life. Not to mention this cake is the perfect Easter baking project for any little bakers who want to get in on the fun. What are you waiting for? It’s time to hop to it! MORE+ LESS-

Updated February 24, 2020
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

1
box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
2
containers Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ purple and/or pink neon gel food color
Construction paper (inedible)
2
small marshmallows, cut in half, flattened
2
small jelly beans, cut in half
2
(5-inch) strips rainbow-colored sour candy, separated into strips
2
large jelly beans or candy-coated chocolate-covered peanut candies
2
pieces rectangular-shaped white chewing gum, cut in half
2
large marshmallows

Steps

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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round cake pans.
  • 2
    In medium bowl, tint 1 container frosting with neon purple food color. Using 1 cake round, cut in half to form 2 semicircles. Put halves together with 1/4 cup frosting to form body. Place upright on serving plate, cut side down.
  • 3
    Frost cake with frosting. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Using toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.
  • 4
    Repeat with remaining cake to make second bunny, using neon pink food color. Frost and decorate as above. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Expert Tips

  • Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper. Give your bunnies some grass to sit in. Color shredded coconut by shaking it with a few drops of green food color in a food-storage plastic bag.
  • If one big bunny cake isn’t enough, try out our Bunny Cupcakes and you’ll have 24 little bunnies ready in no time.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (Cake and Frosting Only)
Calories
420
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
3 1/2g
17%
Trans Fat
4g
Cholesterol
40mg
13%
Sodium
340mg
14%
Potassium
55mg
2%
Total Carbohydrate
65g
22%
Dietary Fiber
0g
0%
Sugars
48g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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