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Easy Bunny Cake

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By Betty Crocker Kitchens
Updated Feb 24, 2020
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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!

Easy Bunny Cake

  • Prep Time 30 min
  • Total 2 hr 10 min
  • Servings 16
  • Ingredients 11
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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