Pull-Apart Bunny Cake

By barbaran

Ingredients

• 1 (15.25- to 18.25-ounce) package yellow cake mix1 1/4 cups water1/3 cup Land O Lakes® Butter, melted3 Land O Lakes® All-Natural Eggs
• Frosting
• 1/2 cup Land O Lakes® Butter, softened5 cups powdered sugar2 tablespoons light corn syrup1 teaspoon vanilla5 to 6 tablespoons whipping cream
• Decorations
• 2 cups sweetened flaked coconut1 to 2 drops red food color Assorted candies Miniature marshmallows Chocolate chips

Details

Servings 12
Preparation time 60mins
Cooking time 60mins
Adapted from landolakes.com

Preparation

Step 1

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine all cake ingredients in large bowl; beat at low speed until dry mix is moistened. Increase speed to medium; beat until well mixed. Evenly fill prepared muffin cups with batter; bake 18-20 minutes or as directed on package for cupcakes. Cool completely in pan. Reserve 12 cupcakes for another use.

To form bunny head and ears, arrange 11 cupcakes very close together on a 14x12-inch rectangular or 13-inch round serving tray as shown. Remove 1 remaining cupcake from baking cup, cut in half horizontally.

Combine all frosting ingredients in large bowl except whipping cream. Beat at low speed until well mixed. Increase speed to high; beat, adding enough whipping cream for desired frosting consistency.

Place 1/2 cup coconut in small plastic container with cover; add 1 drop red food color. Cover container and shake, adding additional food color if necessary until coconut is tinted desired pink color; set aside.

Frost over cupcakes and spaces between them to create bunny head. Frost cut side of each cupcake half; place frosting side down onto row of 3 cupcakes for “bunny cheeks”. Frost cheeks.

Sprinkle pink coconut over bunny cheeks and along outer sides of each ear. Sprinkle white coconut onto all remaining areas.

Create eyes, nose and mouth using assorted candies, miniature marshmallows and chocolate chips.