Easy Bunny Butt Cake with Strawberry Fruit Filling
Easy Bunny Butt Cake with Strawberry Fruit Filling is so adorable yet simple to make and brings a touch of whimsy to your Easter dessert table.
Servings 20 servings
Calories 348kcal
Ingredients
- 1 box white cake mix
- 1/2 cup vegetable oil
- 1/2 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
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon pink food coloring (added to 1/2 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 1/2 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 Piping Frosting: Pour about a cup of white frosting into a piping bag or ziptop bag. Place first half of cake onto platter. Cut the corner piping bag to pipe onto cake.
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.
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.
Nutrition
Calories: 348kcal | Carbohydrates: 47g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 268mg | Potassium: 79mg | Fiber: 2g | Sugar: 35g | Vitamin A: 368IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 1mg