Taste it: The cutest Easter cake ever!


This  Betty Crocker recipe is for both the big kids and the little kids, and is actually much, much easier than it looks to make (I wouldn’t even bother with it if it wasn’t!).  Seriously, it’s one large round cake, three cupcakes, a few roll ups and some icing. See easy! And it makes the perfect table centre piece for any Easter themed get together’s you might be having this week.

If you do try, let us know, even better share some pics in the comments below!



1  box Betty Crocker® SuperMoist® 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
1large marshmallow, cut in half
3 cups shredded coconut
 Green food color
2 strawberry or cherry stretchy and tangy taffy candies (or red/pink roll ups)
Pink construction paper/card
  1. Heat oven to 325°F/ 165 C. Grease 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 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.
  4. Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
  5. Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Cut 2 large ovals and 6 small circles out of roll ups (or other flattened red jelly lollies). Press onto bottoms of bunny feet, using frosting if needed.
  6. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
Images and recipe courtesy of bettycrocker.com

Kate McKibbin (Editor)

Kate McKibbin (Editor)

Before launching DDGDaily.com in 2007 I worked for a whole bunch of women's glossies both here and in the UK including Shop Til You Drop, New Woman (RIP), Grazia.com.au (also RIP), Cosmopolitan UK, and I even had a column in FHM (RI... I might be jinxed!). And before all that I was listing shopping as my number one hobby from about the age of five.

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Now there are no excuses for doing something a little bit fancy... it sounds easy and it doesn't take that long!


Definitely making this! Looks amaaaaaazing


Oh my gosh, this is adorable and looks oh-so-delicious!


Ohh I love this, very creative.


The cake decorating looks way hard!


Made this for easter, except i used Strawberries and Cream cake, didn't have a bowl to go in the oven so it was a bit flat (just used a regular cake pan) and didn't put ears on- everyone just thought it was a rabbit down a hole which was good 🙂


Love it! So cute!

My creativity for easter extended to home made hot cross buns! Yummo!!!


If i had seen this a week earlier i would have been all over this! Saving for next year.


That is so adorable! Definitely going to try making this