Comida Kraft
Recipe Box

Easter Bonnet Cake

4.3
(4) 3 Reviews
Prep Time
15
min.
Total Time
1
hr.
20
min.
Servings

20 servings, 1 cake piece or 1 cupcake each

A yellow cake mix is transformed into a pretty Easter bonnet when decorated with frosting, coconut and cookies.

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What You Need

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Make It

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  • Preheat oven to 350°F. Split 11 of the cookies in half, leaving filling on 1 side of each cookie. Reserve split cookies with filling for brim of hat. Coarsely chop plain split cookies and remaining 4 whole cookies; set aside.
  • Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped cookies. Pour 3 cups of the batter into greased and floured 9-inch round cake pan and 3/4 cup of the batter into greased and floured 10-oz. glass custard cup. Spoon remaining batter into 8 paper-lined medium muffin cups.
  • Bake 15 to 20 min. or until toothpick inserted in centers of cake in custard cup and cupcakes comes out clean. Remove to wire racks to cool. Continue baking cake in cake pan 10 to 15 min. or until toothpick inserted in center comes out clean. Let cakes stand in custard cup and cake pan 10 min. Remove to wire racks to cool completely.
  • Place 9-inch cake layer on serving plate; spread top with some of the frosting. Place cake round from custard cup, top side down and slightly off-center, on top of 9-inch cake layer. Reserve 1/3 cup of the frosting for spreading onto tops of cupcakes; frost side and top of bonnet with the remaining frosting. Sprinkle with coconut; press coconut gently into frosting to secure.
  • Halve reserved split cookies; place, filling side up and rounded edge out, around brim of hat. Decorate cupcakes with reserved frosting and candies. Cut cake into 12 pieces to serve. Serve with cupcakes.

Size-Wise

Impress your family at Easter with this adorable cake. Since it serves 20, it's a great addition to any large family gathering.

Special Extra

Place colored ribbon around center cake round to resemble bonnet bow. Decorate with artificial or edible flowers.

Servings

  • 20 servings, 1 cake piece or 1 cupcake each

Nutritional Information

Serving Size 20 servings, 1 cake piece or 1 cupcake each
AMOUNT PER SERVING
Calories 340
% Daily Value
Total fat 16g
Saturated fat 5g
Cholesterol 30mg
Sodium 290mg
Carbohydrate 47g
Dietary fiber 1g
Sugars 36g
Protein 3g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • deniselynn19 |

    I made this for Easter, and it was great. The cake was really moist, and my family loved it. The only downside was that it was almost too moist to frost. Make sure the frosting isn't too stiff, or the cake will tear. Instead of using coconut, I used edible glitter...it was a neat effect. I also decorated the cake with a light blue frosting "ribbon" and bought some fondant pansies from a cake decorating store. My sisters & sisters-in-law were really impressed!

  • Cookiemonster66 |

  • princessjms |

    My attempt was nowhere near as pretty as the picture, but everyone at my family's easter gathering could tell it was a bonnet and everyone loved the taste!

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