Bunny Butt Cake

Directions

Instructions

1. Step 1
   Preheat oven to 350 degrees. Grease a 2-quart oven-safe bowl (e.g., glass batter bowl) and three muffin cups in a muffin pan. Set aside.

2. Step 2
   In a large bowl, combine ingredients of cake mix, replacing the oil with Musselman’s unsweetened apple sauce. Beat on low speed for 30 seconds, then increase speed to medium and beat for 2 minutes. Scoop batter into the three muffin cups of the greased muffin pan, pour remaining batter into the greased bowl.

3. Step 3
   Bake cupcakes for 25 minutes and the cake for 45-50 minutes, or until a toothpick comes out clean. Cool completely.

4. Step 4
   Invert the cake to release it, trim the risen top, and flip it onto a serving plate for the bunny body. Trim the domes off two cupcakes and shape the sides into bunny feet. Shape the last cupcake into a bunny tail.

5. Step 5
   To assemble, cut the cake in half horizontally. Pipe frosting around the edge and fill with half a can of cherry fruit filling. Add the top layer and frost the cake. Refrigerate the cake and frosted bunny feet for 30 minutes. Attach the feet to the side, piping pink frosting (made with ½ cup icing and pink food coloring gel) for the pads. Frost the tail, cover with coconut, and freeze for 10 minutes. Attach the tail to the top with a toothpick if needed. Tint the remaining coconut green and spread around the cake to resemble grass. Slice and serve your adorable bunny cake.

6. Step 6
   Cover any leftover cake and store it in the fridge to keep it fresh for up to 3 days. Best served at room temperature.

Decoration Notes

Piping Frosting: Add 1 cup of white frosting to a piping bag or zip-top bag. Place the first cake layer on a platter, snip the bagʼs corner, and pipe frosting onto the cake. Decorating Bunny Feet: Fill a bag with pink frosting, cut a small corner, and pipe one large dot for the footpad and three smaller dots for the toes on each bunny foot.