Easy Bunny Cake

 

 



 

Servings: 2 bunny cakes; 16 servings 

Prep Time: 30 mins 

Total Time: 2 hrs 10 mins 

 

  a.. 1   box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

  a.. 2   containers Betty Crocker® Rich & Creamy vanilla frosting (1pound each)
Neon purple and/or pink food color

Construction paper (inedible)

  a.. 2   small marshmallows, cut in half, flattened
  b.. 2   small jelly beans, cut in half
  c.. 2  strips rainbow-colored sour candy, separated into strips (5-inch)
  d.. 2   large jelly beans or candy-coated chocolate-covered peanut candies
  e.. 2   rectangular-shaped white chewing gum, cut in half
  f.. 2   large marshmallows
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

Per serving: 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 

 

 

 

 

~ Enjoy the recipes and bon appettit ~
             Arlette Arthur 


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