THE RECIPE JOURNAL · Dessert
Easter Bunny’s Backside Cake
This fun and festive cake is perfect for adding a playful touch to your Easter celebration. With its fluffy texture and delightful decoration, it’s sure to bring smiles to both kids and adults alike.
FROM THE KITCHEN • Easter Bunny’s Backside Cake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Grease and flour three muffin cups and also grease and flour a heatproof glass or ceramic bowl. In a large bowl, mix the cake mix, water, vegetable oil, and eggs together using an electric mixer on low speed until everything is just combined. Then crank up the speed to medium and beat for about two minutes until the batter is smooth.
02
Step 2
Spoon the batter into the muffin cups and pour the rest into the prepared bowl. Bake the cupcakes for 18 to 21 minutes, or until they turn golden and spring back when you gently press them. Let them cool in the tin for a few minutes before moving them to a wire rack to cool completely. The cake in the bowl will take a bit longer—around 33 to 45 minutes—until a skewer comes out clean. Let it rest in the bowl for 10 to 15 minutes before flipping it out onto a wire rack to cool fully.
03
Step 3
While everything cools, divide your coconut. Put about two-thirds of it into a zip-top bag, add some red food coloring, seal it up, and shake until it’s a pretty shade of pink. Keep adding drops until it looks just right. Set aside about half a cup of plain coconut in a bowl for later. Take the remaining coconut, put it in another bag, add green food coloring, and shake until it turns green—adjust the color to your liking.
04
Step 4
Once the cake and cupcakes are cool, attach two cupcakes to one end of the cake with toothpicks, placing their tops against the cake to make the bunny’s feet. Cut the marshmallows in half and place them cut-side down on top of each cupcake to finish the feet. Use the last cupcake, top against the cake, and secure it at the other end for the tail.
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Step 5
Spread pink frosting over the cake and the feet (but not the tail), then press the pink coconut on top to cover the frosting. For the tail, spread white frosting and cover it with the reserved plain coconut. Cut the fruit roll into two small ovals and six tiny circles. Use frosting as glue to stick one oval and three circles onto each foot, making cute little foot pads. Finally, stick some paper bunny ears to the serving plate in front of your bunny cake and scatter the green coconut around to look like grass. Enjoy!
Why you’ll love it
This cake is fun and festive, perfect for bringing smiles to any Easter celebration. Its playful design adds a whimsical touch, making it as delightful to look at as it is to eat. Plus, the moist texture and sweet frosting make it a crowd-pleaser for all ages.
How to serve
Serve this treat with a glass of cold milk or a cup of hot tea to balance the sweetness. It’s perfect for sharing at family gatherings or Easter brunch. Add some fresh berries on the side for a pop of color and extra freshness.
Storage & leftovers
Store the cake in an airtight container at room temperature for up to two days. If you need to keep it longer, refrigerate it for up to a week, but bring it to room temperature before serving for the best flavor and texture.
