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Easter Bunny Butt Balls

Easter bunny balls are easier than you think! If you love cake pops, you will love these easy cake balls. Have fun and play around with pastel sprinkles! You can make Easter bunny butts or Easter eggs. Lay them on some fake green grass or dip in green sugar sprinkles. Everyone will love these at Easter brunch, especially the kids.

Tasty Team
78% would make again
Total Time

55 minutes

55 min

Prep Time

30 minutes

30 min

Cook Time

25 minutes

25 min

Easter Bunny Butt Balls
Total Time

55 minutes

55 min

Prep Time

30 minutes

30 min

Cook Time

25 minutes

25 min

Ingredients

for 15 servings

  • 15 oz vanilla cake mix
  • 8 oz vanilla frosting
  • 1 lb white chocolate (425 g)
  • 1 teaspoon coconut oil
  • ⅓ cup sprinkles (60 g), for decorating

Nutrition Info

  • Calories 347
  • Fat 15g
  • Carbs 51g
  • Fiber 0g
  • Sugar 40g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Bake the cake according to the package instructions. Let cool completely.
  2. Use a fork to break the cake into fine crumbs, then add the frosting and stir until well-incorporated and the mixture holds together when pressed between your fingers.
  3. Roll the mixture into golf ball-sized balls, with a corresponding number of smaller balls to serve as bunny tails. Chill in the freezer for 5–10 minutes, until firm.
  4. Add the white chocolate and coconut oil to a medium microwave-safe bowl. Melt in the microwave at half-power in 30-second intervals, stirring between, until smooth.
  5. Dip the cake balls in the white chocolate to coat completely, then place on a sheet of parchment paper. (If the white chocolate starts to harden, microwave for 15 seconds to re-melt.) Before the chocolate sets, decorate with the sprinkles as desired and stick the smaller balls onto the larger balls to make bunny butts.
  6. Let the cake balls sit at room temperature or in the refrigerator until the chocolate sets.
  7. Enjoy!
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Easter Bunny Butt Balls