Easy Bunny Cake
Recipe from Betty Crocker

Hop into creating the easiest pair of bunny cakes you'll ever make.


Easy Bunny Cake

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Servings: 2 bunny cakes; 16 servings
Prep Time: 30 mins
Total Time: 2 hrs 10 mins
Related Categories: Cake, Easter, Easter Cakes, Easter Desserts, Yellow Cake
 
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Ingredients
  • 1   box
    Betty Crocker® SuperMoist® yellow cake mix
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  •  
    Water, vegetable oil and eggs called for on cake mix box
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  • 2   containers
    Betty Crocker® Rich & Creamy vanilla frosting (1pound each)
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  •  
    Neon purple and/or pink food color
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  •  
    Construction paper (inedible)
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  • 2   small
    marshmallows, cut in half, flattened
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  • 2   small
    jelly beans, cut in half
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  • 2 
    strips rainbow-colored sour candy, separated into strips (5-inch)
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  • 2   large
    jelly beans or candy-coated chocolate-covered peanut candies
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  • 2  
    rectangular-shaped white chewing gum, cut in half
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  • 2   large
    marshmallows
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Directions
1.
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make, bake and cool cake as directed on box for 2 (8-inch or 9-inch) round cake pans, using water, oil and eggs.
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; 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 pink neon food color. Frost and decorate as above.
Nutrition information
Calories 420 (Calories from Fat 150); Total Fat 16g (Saturated Fat 3 1/2g, Trans Fat 4g); Cholesterol 40mg; Sodium 340mg; Total Carbohydrate 65g (Dietary Fiber 0g, Sugars 48g); Protein 2g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 4%. Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 3 Fat. Carbohydrate Choices: 4. Percent Daily Values are based on a 2,000 calorie diet
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