Skinny Bunny Butt Cake

Heat oven to 375°F. Line 1 1/2-quart ovenproof bowl (8 inches across top) with cooking parchment paper. Place paper baking cup in each of 9 regular-size muffin cups.

Make cake batter as directed on box. Carefully spoon 4 1/2 cups batter into parchment-lined bowl. Spoon remaining batter into 9 muffin cups, filling two-thirds full.

Bake bowl 45 to 50 minutes, cupcakes 18 to 22 minutes or until golden brown and cracks on top feel dry. Place bowl on cooling rack. Cool completely, about 1 hour. Remove cupcakes from muffin pan. Cool completely, about 30 minutes. Remove paper baking cups from 3 of the cupcakes (save remaining cupcakes for another use).

Stir red food color into whipped topping to make desired pink color. Place bowl cake rounded side down on large serving plate; remove parchment paper. Spread 1/2 cup whipped topping over cake. Use whipped topping to adhere cupcakes to bowl cake for feet and bunny tail. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread remaining whipped topping over cake. Sprinkle with coconut; press lightly to adhere.

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. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears and plastic wrap before serving. Store loosely covered in refrigerator.