Mom's Easter Bunny Cake w/Jello Eggs

Barb Brown


This easy to prepare Bunny cake was an Easter tradition when i was growing up. My brother and cousins especially enjoyed the jello eggs.


★★★★★ 1 vote

2 Hr
40 Min


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  • 1 box
    french vanilla cake mix
  • 3 large
  • 1 1/4 c
  • 1/3 c
    vegetable oil

  • 1 lb
    powdered sugar
  • 1/3 c
    butter, unsalted
  • 1/4 c
  • 1 tsp
    vanilla extract
  • 1/4 tsp
  • 1 lb
  • ·
    green food coloring

How to Make Mom's Easter Bunny Cake w/Jello Eggs


  1. Grease bottom and sides of one nine inch round cake pan. Coat with flour.
  2. Prepare the cake according to box directions. Pour cake into the ONE nine inch pan.

    To make two smaller cakes you can divide batter between two eight inch pans. Adjust cooking time accordingly.
  3. Bake at 325 degrees for 40 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting and decorating.
  4. Frosting
    In a bowl, combine all frosting ingredients (butter must be soft). Beat with an electric mixer until smooth and spreading consistency.
  5. Cake assembly:
    Cut cake in half.
  6. Frost the bottom sides and form the body of the bunny.
    Cut an area for the ears. Use a portion for the tail.
  7. Frost the entire cake then sprinkle with 1/2 pound of coconut.
    Add ears, eyes, and whiskers. My mom used licorice for the whiskers and jelly beans for eyes and nose.
  8. Mix the leftover half pound of coconut with green food coloring to make the grass.
    The jello eggs were made according to jello package directions and molded in plastic easter eggs.

Printable Recipe Card

About Mom's Easter Bunny Cake w/Jello Eggs

Course/Dish: Cakes, Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American

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