Easy Bunny Cake

Hop into creating the easiest pair of bunny cakes you'll ever make. MORE + LESS -

Ingredients

box Betty Crocker™ Super Moist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

containers Betty Crocker™ Rich & Creamy vanilla frosting

Betty Crocker™ purple and/or pink neon gel food color

Construction paper (inedible)

small marshmallows, cut in half, flattened

small jelly beans, cut in half

(5-inch) strips rainbow-colored sour candy, separated into strips

large jelly beans or candy-coated chocolate-covered peanut candies

pieces rectangular-shaped white chewing gum, cut in half

large marshmallows

Hide Images

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.

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.