Easter Egg Hunt Cake

Easter Egg Hunt Cake

This beautiful looking cake is a shortcut recipe made with a cake mix. Saves time with the batter so you can have lots of fun decorating the cake. Bake your own Easter Egg Hunt Cake and go crazy with the decorations, the skies the limit! 

 

Easter is almost here. It’s just a few weeks away.

 I’m so looking forward to Easter Sunday when the whole family and friends can be together. 

Every year my kids and I bake a few fun desserts.

Last year my son Josh and I made this cake and brought it to our friends’ house for Easter dinner.

I made two smaller cakes instead of one larger cake so we could enjoy one that was just for us. I still used one box of cake mix and divided the batter into two 9 x 9 cake pans. Otherwise, I would make this in one large 13 x 11 cake pan.

My son Josh and I decorated the one I’m showing you here.

We had so much fun and got nice and messy from the vanilla frosting that ended up all over the place.

The second cake, Josh did all on his own. He put so many chocolate-covered eggs on that one that it turned into one big “crunchy” cake.

This year, we will make a couple more of these Easter Egg Hunt Cakes to give out to a few neighbors and then make the larger one for us since I’m making Easter dinner.

Easter Egg Hunt Cake

Yields: 8 to 16 servings depending which size cake pans you use

 

What You’ll Need To Make Your Easter Egg Hunt Cake…

Ingredients:

  

For the cake:

• 1 box chocolate cake mix, plus ingredients on box
• 1 tsp vanilla extract to be added into the batter

For the frosting:

• 1 (8-oz) container Cool Whip, regular or light work best, you can also use a non dairy frozen whipped topping called TruWhip. 
• 1 (3-oz) box vanilla instant pudding, sugar-free also works
• 1 cup cold milk, I used 2 percent
• ½ tsp vanilla extract
• Green sprinkles 
• Small and large jelly beans, these had delicious flavors like marshmallow, blueberry, lemon, and strawberry
• Small chocolate covered Easter eggs like Cadbury 
• Any Easter candy of choice

 

 

 

 

How To Make This Delicious And Pretty Cake…

Directions:

1. Follow directions as instructed on box but, add in vanilla extract. After combined, pour into two 8- or 9-inch square or one 13 x 9 glass pan that has been sprayed with baking or cooking spray. Bake as directed on box for the size of pan.
2. Let cool in pan on a cooling rack for 20 minutes. Looses sides with butter knife if needed and turn over onto cooling rack. Let cool another 20 minutes then flip back over and let cool completely. To speed up the cooling, place cakes on plates that you will be serving on and put in fridge until cooled.
3. While cake is cooling, make the frosting by mixing pudding mix with milk. Combine with a whisk or hand held mixer until thickened. Add vanilla extract and mix until combined. Fold in Cool Whip. Mix until you have a uniform color. Place in fridge for just a bit.
4. Have all your toppings ready to go before frosting the cake(s). With spatula or spatula, spread the frosting over both cakes. This is a very easy frosting to spread. It doesn’t have to be perfect. If you have leftover frosting save for dipping in some cookies later in the day.
5. Go crazy with the green sprinkles, try to cover cake so it looks like green grass. When that’s done, go even more crazy decorating the cake with your favorite, yummy toppings.
6. Place in fridge for up to an hour to set up. Enjoy the yumminess and Happy Easter!
7. Must be stored in fridge and up to 3 days. 

 

Before leaving, here’s a few more fun and yummy Easter recipes…

Italian Easter Cookies

Easy Eater Bunny Cupcakes

Easter Egg Krispies Treats

White Chocolate Easter Bunny Bark

DIY Bunny Peeps Race Cars

 

 

Thanks for stopping by! Please visit again soon. There are so many more sweet and savory recipes to see.

Bye for now…

 

 

Any highlighted ingredients are ones I used for this and other recipes. It’s only a suggestion.