Easy Bunny Butt Cake with Strawberry Fruit Filling! This bunny cake is so adorable yet simple to make! Bake a vanilla cake in a glass bowl, plus two cupcakes for the bunny feet. Serve on a bed of with green coconut grass.
why i love this cute Easter bunny cake
• Looking for a cute and yummy dessert for Easter?
• Easy Bunny Butt Cake with Strawberry Fruit Filling is so adorable yet simple to make!
• And it brings a touch of whimsy to your Easter dessert table.
• Kids and adults will absolutely love this whimsical bunny-shaped cake filled with Strawberry Filling! It's the perfect Easter Cake!
• This fun cake with its charming bunny design is the perfect centerpiece for any Easter celebration.
• A delightful combination of vanilla cake, buttercream frosting, and the most amazing strawberry fruit filling. Your guests will love it!
• Nestled on a bed of green coconut, this is such an adorable Easter bunny cake.
What you need
Ingredient notes
• White Cake Mix - Prepared according to package instructions. Or use your favorite cake recipe.
• Strawberry Fruit Filling - I used Lucky Leaf® Premium Strawberry Fruit Filling and Topping.
• Butter - Use unsalted butter, softened to room temperature.
• Powdered Sugar - For best results, purchase the kind that comes in a 1 or 2 lb. clear plastic bag. Available at most U.S. grocery stores.
• Heavy Whipping Cream - If you don't have this, you can use whole milk (but only use 3 tablespoons instead of ¼ cup).
• Vanilla Extract - Use pure vanilla extract.
• Sweetened Coconut Flakes (or Shredded Coconut) - You could use unsweetened if that's what you have.
how to make this adorable bunny cake
• Preheat oven to 350°F. For the bunny shape, grease a 2-quart oven safe mixing bowl and also grease three of the muffin cavities in a six-muffin pan. Set aside.
• In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Beat on low speed for 30 seconds, then increase speed to medium and beat for 2 minutes, or until well combined. Scoop batter into the three cavities of the greased muffin pan. Then pour remaining batter into the greased bowl.
• Bake cupcakes for 17-19 minutes and bake cake for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool. While cake is baking, make the buttercream frosting. Beat the butter until creamy, gradually add powdered sugar, cream and vanilla. Turn mixer up to medium and beat for 3 minutes. Reserve ½ cup of the frosting to make the pink icing. Keep the remaining frosting white.
• Invert cake to release from bowl, then turn back over and horizontally cut off the top of the cake (the part that had risen up). Now flip cake over onto a serving tray. You will have a rounded cake for the bunny body. Cut the dome tops off of two cupcakes, then cut the sides to resemble bunny feet. Cut the remaining cupcake into the shape of a bunny tail.
• To assemble cake, scroll to see the full recipe with detailed instructions.
• Store leftover cake covered in the refrigerator for up to 3 days. Best served at room temperature.
quick tips
Preparation is Key: Gather all your ingredients and read through the entire recipe before starting. This helps prevent any surprises during the process.
Room Temperature Ingredients: Allow ingredients like eggs and butter to come to room temperature before using. This helps in achieving a smoother batter.
Choose the Right Cake Pan: Use the recommended cake pan which is actually an oven proof 2-quart bowl to ensure the bunny butt shape turns out as intended.
Decorating Bunny Feet: If you don't want to use pink icing for the bunny feet pads, you could use pink jelly beans instead.
Personalize your Bunny Cake: Have fun with the decoration! It's the best part! Add details like a cotton candy tail, marshmallow bunny feet, or edible flowers for a personalized touch.
frequently asked questions
Is it possible to make this easy Easter bunny cake recipe ahead of time? Share tips on whether the cake can be prepared in advance and stored, and if so, provide instructions for proper storage.
Can I use a different type of fruit filling? Absolutely! Try any fruit filling flavor you like such as lemon, cherry, blueberry or peach.
What size cake pan should I use? Use an oven proof 2-quart bowl to ensure the bunny butt shape turns out correctly.
Can I use a different cake mix or make the cake from scratch? Of course. Prepare your favorite cake recipe, if desired. It would be very tasty if you used a coconut cake for this recipe.
How do I store leftovers? Store any leftover Bunny Butt Cake, covered in the refrigerator for up to 5 days.
Can I use a different type of frosting? If you want to, you could frost the whole cake with cream cheese frosting instead of buttercream frosting.
related recipes
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Easy Bunny Butt Cake with Strawberry Fruit Filling
Ingredients
- 1 box white cake mix
- ½ cup vegetable oil
- ½ cup water
- 3 large eggs
For the filling
- 1 cup strawberry pie filling Such as Lucky Leaf® Premium Strawberry Fruit Filling and Topping
For the frosting
- 1 cup unsalted butter, softened or 2 sticks
- 4 cups powdered sugar
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon pink food coloring (added to ½ cup of the finished frosting)
For garnish
- 2 cups sweetened coconut flakes, divided
- 1 teaspoon green food coloring
Instructions
- Preheat oven to 350°F. Grease a 2-quart oven safe mixing bowl and also grease three of the muffin cavities in a six-muffin pan. Set aside.
- In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Beat on low speed for 30 seconds, then increase speed to medium and beat for 2 minutes, or until well combined. Scoop batter into the three cavities of the greased muffin pan. Then pour remaining batter into the greased bowl.
- Bake cupcakes for 17-19 minutes and bake the cake for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool. While cake is baking, make the buttercream frosting. Beat the butter until creamy, gradually add powdered sugar, cream and vanilla. Turn mixer up to medium and beat for 3 minutes. Reserve ½ cup of the frosting to color pink. Keep the remaining frosting white.
- Invert cake to release from bowl, then turn back over and horizontally cut off the top of the cake (the part that had risen up). Now flip cake over onto a serving plate. You will have a rounded cake for the bunny body. Cut the dome tops off of two cupcakes, then cut the sides to resemble bunny feet. Cut the remaining cupcake into the shape of a bunny tail.
- To assemble cake, cut in half horizontally. Pipe a border of frosting around edge of cake. Fill with Lucky Leaf® Premium Strawberry Fruit Filling. Add second layer. Frost cake, then frost the bunny feet and attach to side of cake. Pipe the backs of the feet with pink frosting - one big round pink pad, plus three smaller ones underneath.. Frost the bunny tail, add coconut flakes. Place in freezer 10 minutes. Attach coconut covered tail to top of body. Color the remaining coconut flakes green and add around the sides of cake on the serving plate to resemble grass. Slice and serve your cute bunny cake.
- Store leftover cake covered in the refrigerator for up to 3 days. Best served at room temperature.
Notes
Tips on Decorating Bunny Feet: Fill a piping bag filled with pink frosting, cut a tiny corner and pipe a large pink dot in the middle of each bunny foot, then pipe three smaller dots underneath to resemble the bunny toes.
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