Need an Easter Bunny cake for dessert after dinner? See this easy Bunny Butt Cake!
A Perfect Easter Dinner Dessert!
Easter always involves a big dinner at our house. Some years it’s just been us at home! (Think 2020). Other years we’ve had family in town and it’s been a much larger get-together.
Either way, we plan a special meal to celebrate our Risen Savior. Typically, Easter dinner for many Americans includes ham, eggs, a potato side dish, and of course those spring salads or side dishes!
We also always end up with candy– yep, even after the kids have outgrown those Easter Egg Hunts, we still end up with candy. How does that even happen?? I just can’t resist all those spring themed candies in the stores I guess! If you’re looking for a dessert for the family dinner that doesn’t center on more Easter Candy, this one is a win. It’s a cute and fun cake idea, but won’t have everyone saying “No thanks!” since they have already been snacking on chocolate. 🙂
Easter Bunny Butt Cake- Make It!
This cake is covered in coconut to resemble the cute bunny’s fur.
If you’re not a coconut fan or have allergies to coconut in the household, it’s no problem. You can totally use marshmallow icing for a fluffy white bunny booty! Alternately, white buttercream icing applied in a star pattern or a swirl pattern works just as well. We know everyone differs on their favorite icing, so do what you prefer the most!
How to Bake:
With your cake mix, pour your cake into a large, oven safe bowl. You can use either a metal bowl or a glass one. If using glass, stick to one of the sturdy brands like Pyrex, which can withstand oven heat. Lighter weight glass bowls are a no– they can shatter in the oven leaving you with a ruined dessert and a disaster to clean up. If you have a large bowl with a flat bottom, be sure to use that to save a step!
Make sure you spray the bowl liberally with non-stick spray, and a sprinkle of flour to make sure it releases without cracking or breaking after it’s cooked. After the cake has cooled 10 minutes, carefully remove it from the bowl and invert on a flat serving tray or cake holder. Allow to cool fully and then with a sharp, serrated knife, carefully take off the top of the sphere, leaving it with a flat top.
You will also need 3 cupcakes with their tops cut off. Reserve a small amount of batter for these 3 cupcakes. They will become the feet and tail! As you can see from the picture above, they don’t need to be that large. A small to medium cupcake will do.
How to assemble the cakE:
For the feet go ahead and place half of the curved portion on the top to make the heel of the paws. If you can find cotton candy– consider leaving off the 3rd cupcake for the tail. You can replace it by adding a mound of edible sweet light as air fluff for the tail at the very end of your decorating! Cover with a light layer of icing and freeze for half an hour to hide away those pesky crumbs. Slather on the rest of your icing when it’s out of the freezer for a clean and smooth finish. (This is particularly helpful if you’re avoiding coconut.)
Add your ears and paws!
Cut simple ears out of pink construction paper. Make them as simple or fancy as you want. If you want a white overlay with smaller pink centers go for it! Use your imagination for the feet. Fruit Roll ups, Laffy Taffy, Air Heads, any stretchy candy really, can all be flattened with a rolling pin and cut to shape. Top off with coconut while your icing is still fresh, and pat gently to set it into place.
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Print Your Bunny Butt Cake Recipe Here:
- 1 Vanilla Cake Mix and ingredients on box- Any brand will work
- Shredded Coconut
- Pillsbury Strawberry Frosting (or Marshmallow Frosting if you are not using coconut)
Heat oven to 350 degrees.
Prepare cake according to package instructions
Prepare a large, preferably flat bottomed metal or oven-safe glass bowl. Spray liberally with cooking spray and dust with flour.
Prepare a muffin tin or 3 silicone muffin cups with nonstick spray.
Pour batter into 3 muffin cups up about 2/3 the way. Pour remaining batter in prepared bowl.
Bake cupcakes for 15-18 minutes or until toothpick comes out clean when inserted in middle of cupcakes.
For the Cake, Bake for 30-35 minutes or until deepest part of cake is done.
Allow to cool 10 minutes, and then carefully invert the cake onto a serving dish or cake server.
If you used a traditional bowl, allow the cake to cool completely and then level off the top of the round cake, to create a flat top.
After cake is cooled, "crumb coat" the cake with a generous amount of icing. Stick the cupcakes onto one end of the bunny to assemble feet and tail. Use icing to stick the cupcakes to the main part of the cake. You can use about 1/2 to 2/3 the icing here.
Refrigerate cake until icing is set.
After your crumb coating is set, apply the rest of the icing and coat with coconut. Press coconut against the icing to help it stick.
Cut out and place construction paper ears and paws!
Use orange construction paper for ears and paws. You can also add green icing for grass around the bunny, or Artificial "Easter basket" grass!
Amount Per Serving: Calories: 423Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 689mgCarbohydrates: 84gFiber: 3gSugar: 48gProtein: 4g
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