Growing up, my sister and I were always in charge of Easter dessert. We loved creating fun bunny cakes. It’s a tradition that I wanted to pass down to my children. Here’s the problem- last year, we spent too much time searching for Easter eggs and not enough time cooking. But I stumbled upon this quick and easy cake recipe.
What You Need
Box of white cake mix
1/3 c Oil
3 Eggs
1 c Water
Box of food dye
Can of white or buttercream icing
Bundt pan
Instructions for Easter Cake
Follow the directions on the back of the cake box. We typically use Pillsbury, which calls for the oven to be preheated at 350 degrees and to mix the water, oil, eggs and flour until smooth
Grease the Bundt pan.
Divide the batter into separate bowls. One for each color you plan on using. Also, pour some into the bottom of the Bundt pan. (The amount of batter in each bowl does NOT have to be the same.)
Pick a color. Add a few drops of food coloring to a bowl until you get the desired shade. Mix and repeat until all of the bowls of batter are colored.
Pour each layer into the Bundt pan.
Bake for 39- 43 minutes.
Cool for about 10- 15 minutes then remove from cake pan.
Instructions for Icing
Divide the icing into bowls.
Warm the icing in the microwave for about 10 sec or until it softens.
Add a few drops of food coloring. Stir.
Repeat the steps above until every bowl of icing is colored. Don’t be afraid to keep one white.
Once the cake is out of the pan, place it on the serving plate.
Dip a fork into the icing then splatter it across the top of the cake. Repeat for each color. You don’t have to use all of one color before moving on to the next. This is your opportunity to get creative!
This cake is fun to make and eat!
Tip: Cover your kitchen counter or work space with towels or wax paper before icing the cake. It’s messy but fun!
