Easter has always been a time in my family for big meals and family gatherings. Now that I live far from where I grew up, our family consists of two ever-growing girls, my husband, and me. Big feasts don’t go over well with just four people. I still like to make a ham and way more side dishes and desserts than we will ever eat, but with four of us, the tradition has gone out the window and our holiday meals tend to go more toward the fun side.
This year, we’ve added Easter Bunny Butt to the menu.
I actually found this recipe on the Box Tops for Education website (yes, I’m that mom). When it came time to offer up a holiday recipe to the girls, I just knew they’d love making this and they did.
It was relatively easy (although we used carrot cake and I don’t recommend that, it crumbled like crazy! I had to freeze it before frosting) and the girls did most of the work.
It was delicious too!
So, if you are still looking for the perfect dessert to take to your Easter gathering. Consider taking a little slice of Easter Bunny Butt heaven.
Easter Bunny Butt Cake
1 box white cake mix
1 container vanilla frosting
Red food coloring
3-4 cups shredded coconut
Green food coloring
Pre-heat oven to 325°F.
Grease 1 ½ quart ovenproof bowl with shortening (do not use cooking spray) then dust with flour. Lightly grease 3 muffin cups in regular-size muffin pan.
Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into pre-greased bowl.
Bake cupcakes 15 to 20 minutes, bowl 45 to 50 minutes or until toothpick inserted in center comes out clean.
Let cool enough to handle. Remove cakes from muffin cups and bowl. Place pieces on cooling racks. Cool completely—about 1 hour.
Cut off rounded tops of cakes.
Cut two cupcakes into triangle shapes for the feet.
Place bowl cake on tray cut side down and cover with 1/3 cup frosting over cake. Use toothpicks to adhere cupcakes to bowl cake for feet and bunny tail.
Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
Spread remaining frosting over cake. Sprinkle with coconut; press gently to adhere.
Mix 1 cup coconut and 3 drops green food color until evenly tinted. Surround bunny with tinted coconut.
Mix a small amount of red food coloring and icing. Add to the bottom of the bunny feet.
Here’s a little from The Road Leads Back for your reading pleasure while you wait for the Easter Bunny Butt Cake to cool.
Kara Martinson and Harry Canton weren’t exactly high school sweethearts, but they did share one night neither will ever forget. Twenty-seven years later, Harry surprises Kara at an art gallery opening and discovers he left her with more than just memories when he went away to college. Desperate to connect with the family he never knew existed, Harry convinces his son to move to Stonehill—and pleads with Kara to come, too.
Kara hasn’t stepped foot in their hometown since the day she was sent away to a home for unwed mothers. Now Harry’s back in her life and as they put together the pieces of his parents’ betrayal, old heartaches start to feel anew. She wants to be near her family, but returning to Iowa means facing some things…and some people…she isn’t quite ready to.
Can Harry convince her to forgive the past so they can embrace the future they were robbed of so long ago or will the pain of the past be too much for Kara to overcome?