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Description
A simple Easter bunny cake recipe, made without coconut.
Ingredients
Scale
- 1 box white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 container white frosting
- Pink food coloring
- Assorted sprinkles
- Candy eyes
- Pink jelly beans
Instructions
- Prepare cake batter according to package directions, using water, oil, eggs, and vanilla.
- Pour batter into two greased and floured 9-inch round cake pans.
- Bake according to package directions.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Place one cake layer on a serving plate. Frost the top.
- Place the second cake layer on top.
- Frost the entire cake with white frosting.
- Tint some of the remaining frosting pink.
- Use pink frosting to create bunny ears on top of the cake.
- Decorate with sprinkles, candy eyes, and a pink jelly bean nose.
Notes
- You can use any cake mix flavor you like.
- Feel free to use homemade frosting instead of store-bought.
- Get creative with your decorations.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg