Surprise your Easter brunch guests with a Fluffy Bunny Butt Cake! This delightful bunny butt cake features yellow cake, JELL-O White Chocolate Flavor Instant Pudding, COOL WHIP and mini marshmallows. Add green food dye to shredded coconut for a pretty grass display.
Prepare cake batter as directed on package. Pour 2/3 cup batter into each of 3 paper-lined muffin pan cups, then pour remaining batter into 1-1/2-qt. ovenproof bowl sprayed with cooking spray.
Bake 18 to 20 min. or until toothpick inserted into centers of cupcakes comes out clean. Remove cupcakes from oven; cool. Meanwhile, leave cake in oven to bake additional 25 to 30 min. or until toothpick inserted into center of cake comes out clean.
Remove cake from oven; cool 10 min. Run knife around edge of cake to loosen cake from bowl; invert bowl onto wire rack. Carefully remove bowl; cool cake completely.
Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
Place cake, flat side down, on plate; frost with about 2/3 of the pudding mixture. Place cupcakes on cake for the bunny's tail and feet as shown in photo, securing cupcakes to large cake with toothpicks, if necessary. Spread cupcakes with remaining pudding mixture.
Flatten 2 marshmallows; brush with water, then dip into colored sugar. Cut 3 of the remaining marshmallows in half; dip cut sides of marshmallow halves into colored sugar. Add colored marshmallows to the bunny's feet. Cover tail with remaining marshmallows.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.