Skip to Content
Menu

Bunny Butt Cake

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Jul 24, 2023
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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 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.

Bunny Butt Cake

  • Prep Time 40 min
  • Total 4 hr 25 min
  • Servings 15
  • Ingredients 12
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 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
  • Green liquid 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

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 1 1/2-quart ovenproof bowl (7 1/2 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
  • Step 
    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.
  • Step 
    3
    Bake cupcakes 14 to 16 minutes, bowl 45 to 49 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from muffin cups and cake from bowl; place rounded sides up on cooling racks. Cool completely, about 2 hours. If necessary, cut off rounded tops of cakes.
  • Step 
    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.
  • Step 
    5
    Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Add 1 cup coconut to a 1-quart resealable food storage plastic bag. Add green food color; tint to desired color, shaking bag to blend. 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.
  • Step 
    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 at room temperature.

Nutrition

360 Calories
18g Total Fat
2g Protein
48g Total Carbohydrate
34g Sugars

Nutrition Facts

Serving Size: 1 Serving (Cake, Frosting and Coconut Only)
Calories
360
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
290mg
12%
Potassium
70mg
2%
Total Carbohydrate
48g
16%
Dietary Fiber
0g
0%
Sugars
34g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 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 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved