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Bunny Carrot Cake

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Bunny Carrot Cake
  • Prep Time 5 min
  • Total Time 60 min
  • Servings 24
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So cute for spring parties or baby showers, and so easy to make, too!

Ingredients

1
(15.25 oz) box Betty Crocker™ SuperMoist™ carrot cake mix
1
cup water
2/3
cup oil
3
eggs
1
cup shredded coconut
1
cup crushed pineapple, drained

Directions

  • 1 Preheat oven to 350º F.
  • 2 Blend all ingredients together until smooth. Pour into a greased bunny pan mold and bake for 20 to 30 minutes until golden brown. (See Tips below for more information about the bunny pan.)
  • 3 Let cakes cool completely, then cut the tops for a flat edge to lay on. Frost as shown with Betty Crocker™ frosting.
Tips  

This recipe requires a bunny mold pan. Depending on the size and shape of your pan, the cake mix may make 1 or 2 bunny cakes. Some pans have two sides that can be put together to form a standing 3-dimensional cake, if desired.

Nutrition Information 
No nutrition information available for this recipe
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