Bunny Butt Cake with Strawberry Filling

Directions

1. Step 1
   Preheat oven to 350°F. Grease a 2-quart oven safe mixing bowl and also grease three of the muffin cavities in a six-muffin pan. Set aside.

2. Step 2
   In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Beat on low speed for 30 seconds, then increase speed to medium and beat for 2 minutes, or until well combined. Scoop batter into the three cavities of the greased muffin pan. Then pour remaining batter into the greased bowl.

3. Step 3
   Bake cupcakes for 17-19 minutes and bake the cake for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool. While cake is baking, make the buttercream frosting. Beat the butter until creamy, gradually add powdered sugar, cream and vanilla. Turn mixer up to medium and beat for 3 minutes. Reserve ½ cup of the frosting to color pink. Keep the remaining frosting white.

4. Step 4
   Invert cake to release from bowl, then turn back over and horizontally cut off the top of the cake (the part that had risen up). Now flip cake over onto a serving plate. You will have a rounded cake for the bunny body. Cut the dome tops off of two cupcakes, then cut the sides to resemble bunny feet. Cut the remaining cupcake into the shape of a bunny tail.

5. Step 5
   To assemble cake, cut in half horizontally. Pipe a border of frosting around edge of cake. Fill with Lucky Leaf® Premium Strawberry Fruit Filling. Add second layer. Frost cake, then frost the bunny feet and attach to side of cake. Frost the bunny tail, add coconut flakes. Place in freezer 10 minutes. Attach coconut covered tail to top of body. Color the remaining coconut flakes green and add around the sides of cake on the serving plate to resemble grass. Slice and serve.

6. Step 6
   Store leftover cake covered in the refrigerator for up to 3 days. Best served at room temperature.