Another Bunny Cake

Easter-Bunny Cake

Serves: 16


U.S. Metric Conversion chart
  • 2 box(es) (16 ounces each) poundcake mix
  • 2 can(s) (16 ounces each) ready-to-spread vanilla frosting
  • Assorted candies such as jelly beans, jelly candies and nonpareils , for eyes, nose, mouth and buttons
  • Red or black licorice lace, cut in 2- to 3-inch pieces , for whiskers
  • Colored-sugar, cinnamon candies , for ears
  • Small snowball-type cake or cupcake, frosted and dipped in flaked coconut, for tail (optional)
  • Orange food color (or a few drops each red and yellow), for carrot (optional)
  • 1 can(s) (about 8 ounces) almond paste or marzipan, or a 7- to 8-ounce roll marzipan
  • Parsley sprigs, for decorating


  1. Heat oven to 325°F. Grease and flour a 1-quart ovenproof bowl, 2 1/2-quart ovenproof bowl and one 12-ounce custard cup (for the ears).
  2. Prepare both boxes cake mix at one time as directed on package. Put 3/4 cup batter into the custard cup, 2 cups into the 1-quart bowl and the remaining batter into the 2 1/2-quart bowl.
  3. Bake all at one time on one oven rack: custard cup 25 to 30 minutes, 1-quart bowl 35 to 40 minutes and large bowl 50 to 55 minutes. Cool all 10 minutes before inverting on rack to cool completely.
  4. Cut custard-cup cake in half. Trim to ear shape. Arrange cakes in shape of bunny on serving tray. Cover with frosting and decorate as shown above.
  5. Carrot: Knead food coloring into marzipan until evenly tinted. Form in shape of carrot. Mark ridges with back of a knife. Add parsley-sprig greens.

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