How to Make a Bunny Butt Cake

Ingredients

  • 1 box Betty Crocker™ Super Moist™ yellow or white 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™ Rich & Creamy vanilla frosting
  • Red food color
  • 1 large marshmallow, cut in half
  • 3 cups shredded coconut
  • Green food color
  • 2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
  • 1 roll Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
  • 3 green-colored sour candies, separated into strips
  • Construction paper
How to Make a Bunny Butt Cake


Steps
  1. Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
  2. Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
  3. Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.

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