Fluffy Bunny Butt Cake Recipes

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EASTER BUNNY CAKE



Easter Bunny Cake image

The secret to crafting this adorable Easter Bunny Cake is the shredded coconut! It adds an extra boost of flavor and texture to the already delicious carrot cake. Start with Betty Crocker™ Super Moist™ Carrot Cake Mix, and follow our premade diagram to form the shape-before you know it, a cute-as-can-be bunny cake will be hopping down your Easter table. But don't forget about the decorations! The shredded coconut adds a fur-like texture, and the jelly beans add a pop of color that's perfect for the eyes and nose. It's a great way to get your little bakers in on the Easter fun.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Whipped Fluffy White Frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops, as desired
1 cup shredded coconut
Green food color

Steps:

  • 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 pans.
  • Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
  • Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
  • Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g

FLUFFY BUNNY BUTT CAKE



Fluffy Bunny Butt Cake image

Surprise your Easter brunch guests with a Fluffy Bunny Butt Cake! This delightful bunny butt cake features yellow cake, JELL-O White Chocolate Flavor Instant Pudding, COOL WHIP and mini marshmallows. Add green food dye to shredded coconut for a pretty grass display.

Provided by My Food and Family

Categories     Holiday Recipes

Time 2h5m

Yield 16 servings

Number Of Ingredients 7

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O White Chocolate Flavor Instant Pudding
1/4 cup powdered sugar
1-1/4 cups cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed
1/2 cup JET-PUFFED Miniature Marshmallows, divided
2 tsp. pink colored sugar

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package. Pour 2/3 cup batter into each of 3 paper-lined muffin pan cups, then pour remaining batter into 1-1/2-qt. ovenproof bowl sprayed with cooking spray.
  • Bake 18 to 20 min. or until toothpick inserted into centers of cupcakes comes out clean. Remove cupcakes from oven; cool. Meanwhile, leave cake in oven to bake additional 25 to 30 min. or until toothpick inserted into center of cake comes out clean.
  • Remove cake from oven; cool 10 min. Run knife around edge of cake to loosen cake from bowl; invert bowl onto wire rack. Carefully remove bowl; cool cake completely.
  • Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
  • Place cake, flat side down, on plate; frost with about 2/3 of the pudding mixture. Place cupcakes on cake for the bunny's tail and feet as shown in photo, securing cupcakes to large cake with toothpicks, if necessary. Spread cupcakes with remaining pudding mixture.
  • Flatten 2 marshmallows; brush with water, then dip into colored sugar. Cut 3 of the remaining marshmallows in half; dip cut sides of marshmallow halves into colored sugar. Add colored marshmallows to the bunny's feet. Cover tail with remaining marshmallows.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.6469 g, Sugar 0 g, Protein 3 g

CHOCOLATE COCONUT BUNNY BUTT CAKE RECIPE BY TASTY



Chocolate Coconut Bunny Butt Cake Recipe by Tasty image

Add this adorable cake to your Easter dessert table. Everything about this cake is edible-minus the toothpicks. Cover chocolate cake in homemade vanilla buttercream and shredded coconut, form the paws using cupcakes and marshmallows, and create pawprints and ears with candy melts. Plus, check out our fun hack for making cute edible carrots.

Provided by Betsy Carter

Categories     Desserts

Time 1h30m

Yield 10 servings

Number Of Ingredients 19

nonstick cooking spray, for greasing
1 classic chocolate cake batter
2 sticks unsalted butter, room temperature
1 teaspoon kosher salt
4 cups powdered sugar
1 teaspoon vanilla extract
¼ cup milk
¼ cup pink candy melts
¼ cup white candy melts
3 cups shredded coconut, divided - plus 3 tablespoons
1 teaspoon leaf green gel food coloring
10 orange flavored chewy candies
2 green sour candy ropes
2 large marshmallows
10 easter egg chocolates
1 cake pan, or oven safe bowl (7 in - 17 cm)
1 round flat bottomed cake pan
2 wooden skewers, 5 1/2 in (14 cm)
10 small toothpicks

Steps:

  • Make the chocolate cake and paws: Preheat the oven 325°F (170°C). Grease a 7-inch hemisphere-shaped cake pan or 9-inch deep oven-safe bowl and 5 cups of a 12-cup muffin tin with nonstick spray.
  • Pour the chocolate cake batter into the prepared muffin tins, filling each about ¾ of the way. Bake for 12-15 minutes, until the cupcakes spring back when gently pressed.
  • Fill the prepared cake pan with the remaining batter and set in a flat-bottomed cake pan to stabilize in the oven. Bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes and cake from the oven and let cool at room temperature for 20-30 minutes, then transfer to the refrigerator to cool completely, at least 1 hour.
  • Make the buttercream: In a large bowl, combine the butter, salt and powdered sugar. Cream with an electric hand mixer on medium speed for 5-7 minutes, until no powdered sugar remains at the bottom of the bowl. Scrape down the sides of the bowl. Beat in the vanilla. Add the milk and continue beating until the buttercream is light and fluffy, another 5 minutes.
  • Make the bunny ears and paw prints: In a small, microwave-safe bowl, combine the pink and white candy melts. Microwave in 30-second intervals until melted and smooth. Transfer to a piping bag and cut a small hole at the tip.
  • Line 2 small baking sheets with parchment paper.
  • Place the skewers vertically at one short end of a prepared baking sheet. Starting at the tops, pipe the melted pink candy over the skewers in the shape of bunny ears, leaving 4-5 inches uncovered at the bottom to stick into the cake. Let sit until dry, about 5 minutes.
  • On the remaining prepared baking sheet, use the candy melts to pipe 4 large circles, about 1 inch in diameter, and 8 small ovals, about ½ inch wide, for the paw prints. Let sit until dry, about 5 minutes. You will not need all of these for assembly, but make extra incase of breaking or improper sizing.
  • Make the grass: In a medium bowl, mix together 1½ cups shredded coconut and the green food coloring until the color is evenly distributed.
  • Make the carrots: Using kitchen shears, cut off the flat ends of the orange candies.
  • Cut the green sour ropes crosswise into ½-inch pieces. Place 2-3 of the green ropes pieces onto the sticky, exposed sides of the orange candies for the carrot tops.
  • Make the bunny tail: Add 3 cupcakes to a medium bowl and crumble finely with your hands. Mix in 1 tablespoon of the buttercream until evenly distributed, then shape the cake mixture into a ball. Transfer to the refrigerator for 1-2 hours to set.
  • After chilling, coat the cake ball in buttercream, then cover with 3 tablespoons of the white shredded coconut. Return to the fridge while you assemble the rest of the cake.
  • Make the feet: Place the remaining 2 cupcakes on a cutting board, with the bottoms facing up. Dab a bit of buttercream on the side of each cupcake and place a marshmallow on top of the buttercream.
  • Cover the cupcakes and marshmallows with a thin coat of buttercream and place in the refrigerator for 30 minutes to set.
  • Remove the feet from the refrigerator and cover with a thicker coat of buttercream, rounding the edges to blend the shape together. They should be narrower at the top and rounder at the bottom. Arrange the pink candy paw prints on the feet, with a round circle on top and the 3 smaller ovals underneath. Return to the refrigerator to set for another 20-30 minutes
  • Assemble the cake: Dollop 1 tablespoon of buttercream on the center of a cake platter. Place the round cake on the center of the platter with the domed side facing up, using the buttercream to keep the cake in place.
  • Spread a thin layer of buttercream all around the cake and cover with the remaining 1 ½ cups white shredded coconut.
  • Place 6 toothpicks in 2 triangle shapes on one side of the cake. Remove the feet from the refrigerator and place them into the toothpicks.
  • Place 4 toothpicks above the feet, then attach the tail to the toothpicks.
  • Spread the coconut grass around the body, then arrange the easter eggs and carrots in the grass.
  • Stick the ears in the front side of the bunny at about a 45° angle, so that they are slightly resting on the cake for support. If the skewers are too long, cut down so the ears cant rest against the cake.
  • Slice and serve.
  • Enjoy!

COCONUT BUNNY BUTT CAKE



Coconut Bunny Butt Cake image

Crushed pineapple in the batter gives this cake a dense pound cake-like texture, which is helpful when anchoring the cupcakes and decorating. The cakes and cupcakes can be made a day ahead and wrapped in plastic wrap. Don't worry if you're frosting job doesn't look perfect -- covering the cake with coconut hides every flaw.

Provided by Food Network Kitchen

Categories     dessert

Time 4h55m

Yield 10 to 12 servings

Number Of Ingredients 23

2 large eggs plus 4 egg whites, at room temperature
3/4 cup cream of coconut
1/2 cup drained crushed pineapple
2 teaspoons coconut extract
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour, plus more for the bowl (see Cook's Note)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature, plus more for greasing bowl
3 cups confectioners' sugar, sifted
2 sticks unsalted butter, at room temperature
1 to 2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Thin pretzel sticks, for securing the cupcakes
One 10-ounce bag sweetened shredded coconut
8 drops green food coloring
2 large round chocolate candies, such as Candy Melts
6 chocolate chips
Mini candy-coated chocolate eggs, for garnish
5 dried apricots
3 gummy leaf candies

Steps:

  • Preheat the oven to 325 degrees F. Butter and flour an 8-inch (1 1/2 quart) ovenproof metal bowl. Line 4 muffin cups with paper liners.
  • For the cake: Whisk the eggs and egg whites in a large bowl. Whisk in the cream of coconut, pineapple, coconut extract and vanilla extract until combined. Whisk together the flour, sugar, baking powder and salt in another large bowl. Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse meal. Add half the egg mixture and beat on high until fluffy, 1 to 2 minutes. Beat in the remaining egg mixture until combined, scraping down the sides of the bowl as needed. Fill the muffin cups each 2/3 full, then pour the remaining batter into the prepared bowl. Bake until a cake tester inserted in the center of each cake comes out clean, 18 to 20 minutes for the cupcakes and 1 hour 30 minutes to 1 hour 40 minutes for the bowl. Remove the cakes to a wire rack and let cool in their pans for 15 minutes, then turn them out and let cool completely.
  • For the buttercream: Beat the confectioners' sugar and butter together with an electric mixer on low speed until well combined, then beat on high speed until light and fluffy, 1 to 2 minutes. Beat in 1 tablespoon of the milk and the vanilla and coconut extracts until light and spreadable, 2 to 3 minutes more, adding up to 1 tablespoon more milk if the frosting is too stiff.
  • With a serrated knife, trim the flat bottom of the bowl-shaped cake so it lies flat on a plate, rounded-side up, and frost with a layer of buttercream. Remove the wrappers from the cupcakes and anchor 2 of them with a pretzel stick each at the base of the cake to make the bunny's feet (leave about 1 1/2 inches between the feet). Cut the third cupcake in half from top to bottom. With pretzel sticks, attach the cupcake halves to the top of the feet, with the cut-side facing down and the rounded ends positioned to be the heels of the feet. Attach the last cupcake with a pretzel stick to the lower half of the top of the cake to make a tail. Frost the cupcakes with the remaining frosting. Wipe away any frosting that has smeared on the cake plate.
  • Pat about 1 1/2 cups shredded coconut all over the cake. Put the remaining coconut in a large zip-top plastic bag. Mix the green food coloring with 2 teaspoons water and add to the bag. Toss and massage the coconut until it is uniformly green in color. Press the chocolate candies into the bottoms of the bunny feet with the larger candy at the top and the smaller ones underneath so they resemble the pads of the toes. Spread the green coconut all around the cake plate to make grass and decorate with candy eggs. Flatten the apricots with a rolling pin and roll into carrot shapes. Cut the leaves in half crosswise and use scissors to snip them to resemble carrot tops. Insert the carrot tops into the wider end of the apricot carrots and arrange them in the grass around the bunny.

EASTER BUNNY 'BUTT' CAKE



Easter Bunny 'Butt' Cake image

This isn't as much a recipe as it is basic directions on how to create this cute and funny Easter Bunny 'butt' cake. You could make smaller cakes using smaller oven-proof bowls and mini cupcake tins. You can use any flavor cake mix and any flavor pink frosting. Decorate grass with chocolate eggs, jelly beans, chocolate chips, etc.

Provided by Barb Cook

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 2h10m

Yield 11

Number Of Ingredients 12

1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
1 cup water
⅓ cup vegetable oil
3 eggs
1 pound flaked coconut, or more as needed, divided
3 drops red food coloring, or as needed
3 drops green food coloring, or as needed
2 marshmallows, halved lengthwise
1 (16 ounce) container ready-to-use pink frosting, or more as needed
3 tablespoons ready-to-use white frosting, or as needed
1 pink fruit rolls (such as General Mills® Fruit Roll-Ups)
pink paper bunny ears

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 muffin cups. Grease and flour an oven-proof glass or ceramic bowl.
  • Beat cake mix, water, vegetable oil, and eggs together in a bowl with an electric mixer on low speed until just-moistened. Increase mixer speed to medium and beat until batter is smooth, about 2 minutes. Fill prepared muffin cups with batter; pour remaining batter into prepared oven-proof bowl.
  • Bake cupcakes in the preheated oven until golden and the tops spring back when lightly pressed, 18 to 21 minutes. Let cupcakes cool briefly in the muffin tin before transferring to a wire rack to cool completely.
  • Bake cake in the preheated oven until golden and a skewer inserted into the center of the cake comes out clean, 33 to 45 minutes. Let cake rest in the bowl for 10 to 15 minutes before transferring to a wire rack to cool completely. Transfer cooled cake to a serving platter.
  • Place 2/3 of the coconut into a resealable plastic bag; add red food coloring, seal the bag, and shake until coconut is shaded pink. Repeat process until coconut is your desired shade of pink.
  • Measure out about 1/2 cup of remaining coconut and place in a bowl. Pour remaining coconut into another resealable plastic bag; add green food coloring, seal the bag, and shake until coconut is shaded green. Repeat process until coconut is your desired shade of green.
  • Secure 2 cupcakes, tops against the cake, with toothpicks to one end of the cake to form bunny "feet." Place 2 marshmallow halves, cut-side down, on top of each cupcake to complete each "foot." Secure remaining cupcake, top-side against the cake, with a toothpick to the top of the cake to create the "tail."
  • Spread pink frosting over cake and "feet", excluding the "tail." Cover pink frosting with pink coconut. Spread white frosting over the "tail" and cover with reserved white coconut.
  • Cut fruit roll to form 2 small ovals and 6 smaller circles. Using frosting as "glue," secure 1 oval and 3 circles to each "foot" to resemble foot pads. Secure paper bunny ears to the serving plate at the front of the bunny cake using frosting. Sprinkle green coconut around the cake to resemble grass.

Nutrition Facts : Calories 725.9 calories, Carbohydrate 76.1 g, Cholesterol 51.5 mg, Fat 46.3 g, Fiber 7.2 g, Protein 6.4 g, SaturatedFat 27.5 g, Sodium 393.9 mg, Sugar 47.7 g

BUNNY BUTT CAKE



Bunny Butt Cake image

Add this simple, adorable Easter bunny butt cake to your Easter dessert table. This cute confection also doubles as an adorable centerpiece.

Provided by Leah Maroney

Categories     Dessert     Cake

Time 1h15m

Yield 10

Number Of Ingredients 15

1 cup unsalted butter, softened
3 cups sugar
2 teaspoons vanilla extract
1 teaspoon coconut extract
4 large eggs
4 1/2 cups cake flour
2 tablespoons baking powder
2 teaspoons salt
2 1/4 cups milk
Cooking spray
1 can vanilla frosting
10 Oreo chocolate cookies
4 cups shredded coconut
Green food coloring
Pink jelly beans

Steps:

  • Allow all of the cakes to cool completely, then remove them from their pans.
  • Pat a circle of the Oreo cookie "dirt" around the base of the cake, so it looks like the bunny's butt is poking out of the dirt.

Nutrition Facts : Calories 1101 kcal, Carbohydrate 173 g, Cholesterol 126 mg, Fiber 5 g, Protein 11 g, SaturatedFat 24 g, Sodium 1012 mg, Sugar 112 g, Fat 42 g, ServingSize 1 cake (serves 10), UnsaturatedFat 0 g

BUNNY BUTT CHEESECAKES



Bunny Butt Cheesecakes image

Creamy vanilla bean cheesecakes are decorated with fluffy marshmallow tails and two marshmallow bunny feet. These cute Bunny Butt Cheesecakes add a touch of whimsy to your Easter dinner.

Provided by Beth

Categories     Dessert

Time 40m

Number Of Ingredients 9

16 ounces (2 blocks) cream cheese, (softened)
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla bean paste ((or pure vanilla extract))
1/3 cup sour cream
14 OREO Cookies, (crushed)
2 tablespoons butter, (melted)
9 marshmallows
pink food coloring marker

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Bring a pot of water to a boil.
  • Set 2 half sphere silicone molds on a baking sheet.
  • Beat cream cheese until light and fluffy then add the sugar and blend to combine.
  • Add eggs and vanilla then stir in sour cream.
  • Spoon into 9 half sphere silicone mold cavities.
  • Set the pan holding the molds into the oven and pour enough boiling water into the pan so that it goes halfway up the sides of the mold.
  • Bake for 20-24 minutes until the top looks set but the center still jiggles.
  • Remove from the oven and lift the molds out of the water bath.
  • Let the cheesecakes cool for about 45 minutes.
  • Freeze the cheesecakes for at least 3 hours until frozen firm.
  • Stir together the OREO Cookie crumbs and butter then equally divide the crumbs among 9 small dessert plates.
  • Before serving, pop the frozen cheesecakes out of the mold and set on in the center of each plate.
  • Let the cheesecakes thaw for about 20-30 minutes.
  • Meanwhile cut the marshmallows into 3 equal size slices.
  • Roll the middle marshmallow piece into a ball.
  • Draw three toes and one pad onto each of the other 18 marshmallow slices using a pink food coloring marker.
  • Set two marshmallow feet along the bottom edge of each cheesecake then add one marshmallow tail on top of the cheesecake.
  • Serve and enjoy!

Nutrition Facts : Calories 336 kcal, ServingSize 1 serving

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