Traditional Easter Recipes

Author: Jennifer Cheung on Kidspot   Date Posted:2 April 2020 

Easter bunny butt cake

This Easter bunny butt cake will delight the kids and makes a great Easter centrepiece

Easter Bunny Butt Cake


  • 1 Betty Crocker vanilla cake mix
  • 1 cup (250ml) water
  • 1/3 cup (80ml) vegetable oil
  • 3 eggs (59g)
  • 1 tin (453g) Betty Crocker creamy deluxe vanilla frosting
  •  pink food colouring
  • 1 large marshmallow
  • 250g shredded coconut
  • 1 pkt (93g) fruit Roll-ups, strawberry flavour
  • green food colouring
  • 1 baby carrot
  • 1 Oreo biscuit, crushed


1) Preheat oven to 200C conventional (180C fan-forced). Grease and flour a 20cm round ovenproof bowl (for the bunny butt) and line 3 cups of a muffin tin with cupcake liners (these will be your bunny tail and paws).In a mixing bowl, using a mixer, combine the cake mix, water, oil and eggs and beat for 2-3 minutes until you have a smooth consistency. Fill 3 cupcake cups 2/3 full. Pour remaining mixture into the glass bowl.

2) Place both in the oven, removing the cupcakes from the oven after the first 20 minutes and then cook the bowl for a further 40 minutes (a total of 60 minutes for the bowl). Test the cake with a skewer and if it comes out clean, the cake is ready. Cool the cakes for 5 minutes and remove from the bowl to cool further.

 3)Remove 2 tablespoons of frosting from the container and set aside to frost the bunny tail. In a bowl, mix the remaining frosting with pink food colouring until thoroughly combined. Place the bunny butt on a serving tray. Smooth a spoon of frosting under it so it sticks to the tray. Place the 2 cupcake paws into place and cut the marshmallow in half and place them on top of the paws to make heels. Use a knife to smooth a thin coat of frosting over the whole cake. Place in the freezer for 30 minutes. This is called a “crumb coat”.

4) Give the whole cake a second coat of frosting. Sprinkle liberally with 2 cups of coconut. Frost the bunny tail with the reserved white icing and roll in coconut. Use a toothpick or skewer to secure into place on the bunny butt.

5) Using a roll-up, cut 2 large oval paw pads and 6 smaller round ones with scissors. Use leftover frosting to adhere to the bunny paws. Brush away any excess coconut around the bunny. Place the remaining cup of coconut in a resealable bag with green food colouring and massage until coloured evenly. Sprinkle green coconut around the bunny to make “grass”.

6) Using the cardboard and scissors, cut 2 long bunny ears and fold over a flap on the bottom of each. Slide these under the head of the bunny and adjust to stand up. Place the carrot beside the ears and sprinkle with a little crushed Oreo.



  • pink cardboard, 1 skewer or large toothpick


  • If you are in a hurry, you can skip the crumb coat but your finished product will look slightly messy.
  • You may have to trim the top of your cake to make the "butt" sit flat.
  • I have seen this recipe use a "dirt" base for the bunny instead of "grass". For this you can use crushed Oreo's instead of green coconut.
  • This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

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