Easter Peanut Butter Bunny Crisp Cake Recipes
EASTER BUNNY CAKE
The secret to crafting this adorable Easter Bunny Cake is the shredded coconut! It adds an extra boost of flavor and texture to the already delicious carrot cake. Start with Betty Crocker™ Super Moist™ Carrot Cake Mix, and follow our premade diagram to form the shape-before you know it, a cute-as-can-be bunny cake will be hopping down your Easter table. But don't forget about the decorations! The shredded coconut adds a fur-like texture, and the jelly beans add a pop of color that's perfect for the eyes and nose. It's a great way to get your little bakers in on the Easter fun.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
- Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
- Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. 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; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
- 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 if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g
JIF® PEANUT BUTTER BUNNY CRISP CAKE
Your children will enjoy decorating this bunny cake made with crisp rice cereal, marshmallows, and Jif® Creamy Peanut butter.
Provided by Allrecipes Member
Yield 16
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over low heat. Add marshmallows. Stir until completely melted and remove from heat.
- Stir in JIF® and mix well to incorporate.
- Add rice crisp cereal and stir until well coated.
- Press into two 9-inch pans, well coated with CRISCO® No-Stick Cooking Spray, and allow to cool.
- Cut ears and bow tie from one cake. This is done by cutting two football-shaped ears from the top and bottom of one cake layer, leaving a bow-tie-shaped piece in the middle.
- Position two ears at top of whole round cake and place bow tie under face.
- Apply optional glaze, if desired. Decorate with SMUCKER'S® Jelly Beans, marshmallows, licorice and gum drops or any of your favorite cake decorations.
Nutrition Facts : Calories 638.3 calories, Carbohydrate 96.9 g, Cholesterol 26.8 mg, Fat 26.4 g, Fiber 2.2 g, Protein 10 g, SaturatedFat 9.5 g, Sodium 395.3 mg, Sugar 64.2 g
JIF® PEANUT BUTTER BUNNY CRISP CAKE
Your children will enjoy decorating this bunny cake made with crisp rice cereal, marshmallows, and Jif® Creamy Peanut butter.
Provided by Allrecipes Member
Yield 16
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over low heat. Add marshmallows. Stir until completely melted and remove from heat.
- Stir in JIF® and mix well to incorporate.
- Add rice crisp cereal and stir until well coated.
- Press into two 9-inch pans, well coated with CRISCO® No-Stick Cooking Spray, and allow to cool.
- Cut ears and bow tie from one cake. This is done by cutting two football-shaped ears from the top and bottom of one cake layer, leaving a bow-tie-shaped piece in the middle.
- Position two ears at top of whole round cake and place bow tie under face.
- Apply optional glaze, if desired. Decorate with SMUCKER'S® Jelly Beans, marshmallows, licorice and gum drops or any of your favorite cake decorations.
Nutrition Facts : Calories 638.3 calories, Carbohydrate 96.9 g, Cholesterol 26.8 mg, Fat 26.4 g, Fiber 2.2 g, Protein 10 g, SaturatedFat 9.5 g, Sodium 395.3 mg, Sugar 64.2 g
EASTER PEANUT BUTTER BUNNY CRISP CAKE
Bunny shaped treat made with peanut butter, crisp rice cereal and marshmallows! I had this recipe that I cut out of a magazine. It's from Jif. I haven't tried it (I'm not a huge sweets person.) but I found it also at Allrecipes and it got a 5 star so thought I should add it here. Just in time for Easter!
Provided by southern_gal12000
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large saucepan, melt butter over low heat. Add marshmallows. Stir until completely melted and remove from heat.
- 2. Stir in peanut butter and mix well to incorporate.
- 3. Add rice crisp cereal and stir until well coated.
- 4. Press into two 9-inch pans, well coated with CRISCO® No-Stick Cooking Spray, and allow to cool.
- 5. Cut ears and bow tie from one cake. This is done by cutting two football-shaped ears from the top and bottom of one cake layer, leaving a bow-tie-shaped piece in the middle.
- 6. Position two ears at top of whole round cake and place bow tie under face.
- 7. Apply optional glaze, if desired. Decorate with SMUCKER'S® Jelly Beans, marshmallows, licorice and gum drops or any of your favorite cake decorations.
Nutrition Facts : Calories 557, Fat 26.7, SaturatedFat 9.9, Cholesterol 27, Sodium 402.1, Carbohydrate 76, Fiber 2.1, Sugar 49.9, Protein 10.1
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