Maximum Living Easter Bunny Box Cake


Maximum Living Easter Bunny Box Cake

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What's better than celebrating Easter morning with a Maximum Living Easter Bunny Box cake? It’s easy to make, and kids will love waking up to this Easter Bunny! For some more family fun, kids can help make and decorate it.


  • 1 box Betty Crocker SuperMoist carrot cake mix

  • ½ cup Water

  • ½ cup Vegetable oil

  • 4 Eggs

  • 1 can 8oz crushed pineapple juice, undrained

  • ½ cup shredded or flaked coconut

  • ½ cup raisins

  • tooth picks

  • Jelly beans and other assorted Easter candies for decoration

Heavenly coconut frosting

Note: Sweetened cream of coconut is available in the liquor section of most supermarkets.

  • 3 8-ounce packages Philadelphia-brand cream cheese, room temperature

  • ¾ cup (1 1/2 sticks) unsalted butter, room temperature

  • 2 cups powdered sugar

  • ¾ cups canned sweetened cream of coconut (such as Coco Lopez)

  • 1 tsp vanilla extract


  1. Heat oven to 350F (325F for dark or nonstick pans), make and cool cake as directed on box for two 8 inch or 9 inch round pans.

  2. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half, put halves together with frosting to form body. Place cake upright on cut edge on tray.

  3. Cut out a notch about one third of the way up one end of body to form head. Attach half of cutout piece from tail with toothpicks; frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.

  4. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans or chocolate foil covered eggs if desired. Store loosely covered.

You Can Do It!