Bunny Bundt Cakes for Easter
This recipe creates Bunny Bundt Cakes that are moist, tender, and perfect for Easter celebrations with a touch of festive decoration.
Equipment
- 1 Pressure cooker With rack
Ingredients
Main ingredients
- 1 box Devil's Food Cake Mix I like Pillsbury for texture
- 1 box chocolate instant pudding mix
- 4 large eggs make sure they’re fresh
- ⅔ cup oil for moistness
- 1 cup sour cream adds that tangy softness
- ¾ cup buttermilk or milk your choice
- 2 cups powdered sugar for glaze
- ¼ cup unsweetened cocoa powder to keep the glaze chocolatey
- ¼ cup butter melted to mix in the glaze
- 2 tablespoon milk to smooth out the glaze
- Oreo crumbs Optional treats
- Bunny PEEPS Optional treats
Instructions
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease and flour your bundt pan well.
- Combine Devil’s Food Cake Mix with chocolate instant pudding mix in a bowl.
- Add eggs, oil, sour cream, and buttermilk or milk to the dry ingredients. Mix until smooth.
- Fill the bundt pan ⅔ full with the batter and place it in the pressure cooker.
- Set up the pressure cooker with a rack and 1 cup of water. Seal the lid and cook for 25 to 30 minutes with a natural release.
- Cool cakes for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
- Mix powdered sugar, cocoa powder, melted butter, and milk to make the glaze. Drizzle over cooled cakes.
- Decorate with Oreo crumbs and Bunny PEEPS.
Notes
For best results, decorate the cakes right before serving for maximum freshness.