With Easter right around the corner, I wanted to share one of my very favorite holiday cakes. This Bunny cake is super easy and always turns out very well, even if you don't bake a lot. It is delish too!
INGREDIENTS
- Crisco® Original No-Stick Cooking Spray
- 1 (18.25 oz.) package Pillsbury® Yellow Cake
- 1/3 cup Crisco® Pure Vegetable Oil
- 1 cup water
- 3 large eggs
- 2 (16 oz.) cans Pillsbury® Classic White Frosting
- 2 cups flaked coconut
- Red licorice strips
- Jelly beans
PREPARATION DIRECTIONS:
- HEAT oven to 350°F. Spray two 8-inch round cake pans with no-stick cooking spray. Prepare cake according to package directions using oil, water and eggs. Pour into prepared pans. Bake as directed. Cool 10 to 15 minutes before removing from pan. Cool completely.
- TURN one cooled cake layer upside down. Mark center of cake with toothpick. Measure about 2-inches in from two sides of cake lining up the toothpicks. Using the tip of a sharp knife, lightly draw a 2-inch wide x 6-inch long oval, football shape, to make the ears. Cut with a serrated knife. The middle part of the layer will be the "bow tie" for the bunny (see photo).
- PLACE whole cake layer in center of large tray. Place ears and bow tie, rounded side up, to make bunny. Frost entire surface and sides of cake, connecting the pieces together with frosting. Sprinkle with coconut. Cut licorice pieces for mouth and whiskers. Cut jelly beans in half for eyes, nose and bow tie.
- To make green "grass" around bunny, toss an additional 1/2 cup coconut with a few drops of green food coloring until desired color. Place around base of bunny.
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