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Bunny Surprise Cake

Let the kids help you decorate this classic Easter dessert!

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6 reviews.
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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 8
  • servings 12
 

Ingredients

Cake

1
box vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
Pink, purple and yellow food colors

Frosting and Decorations

2
containers whipped fluffy white frosting
3
cups flaked coconut
Red licorice rope
Jelly beans
Pink sprinkles

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray or grease bottoms only of two 9-inch round cake pans. Make cake batter as directed on box.
  • 2 Divide cake batter evenly among 3 separate bowls (about 1 cup for each bowl). Dye each bowl a different color with pink, purple or yellow food color. Pour half of the purple batter into each of the 9-inch round pans. Pour half of the yellow batter over top of the purple layer in each pan. Pour half of pink batter over yellow batter in each pan. Do not mix.
  • 3 Bake and cool cake as directed on box for two 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • 4 Place one of the cooled cake rounds on serving tray. Cut other round cake as shown in Diagram A below and place ears and bow tie of the bunny in appropriate places on the tray.
  • 5 Carefully frost cake with frosting. Sprinkle coconut over cake. Use licorice to outline bow tie and make whiskers and mouth on bunny. Use jelly beans for eyes, nose, and to fill in bow tie. Use pink sprinkles to fill in pink of the ears. Store covered at room temperature.
  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray or grease bottoms only of two 9-inch round cake pans. Make cake batter as directed on box.
  • 2 Divide cake batter evenly among 3 separate bowls (about 1 cup for each bowl). Dye each bowl a different color with pink, purple or yellow food color. Pour half of the purple batter into each of the 9-inch round pans. Pour half of the yellow batter over top of the purple layer in each pan. Pour half of pink batter over yellow batter in each pan. Do not mix.
  • 3 Bake and cool cake as directed on box for two 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • 4 Place one of the cooled cake rounds on serving tray. Cut other round cake as shown in Diagram A below and place ears and bow tie of the bunny in appropriate places on the tray.
  • 5 Carefully frost cake with frosting. Sprinkle coconut over cake. Use licorice to outline bow tie and make whiskers and mouth on bunny. Use jelly beans for eyes, nose, and to fill in bow tie. Use pink sprinkles to fill in pink of the ears. Store covered at room temperature.

EXPERT TIPS

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Expert Tips

Frosting this cake does not need to be stressful. The coconut topping is very forgiving and will hide imperfections.

Use a cookie sheet or cutting board wrapped in aluminum foil as your cake tray. No need to purchase a cake board. Or create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (Cake and Frosting Only)
Calories
590
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
13g,
13%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
55mg
55%;
Sodium
390mg
390%;
Total Carbohydrate
75g
75%
(Dietary Fiber
1g
1%
  Sugars
56g
56%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.