Print Recipe

Easter Bunny Patch Cake

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  • 1 (10 3/4 ounce) frozen pound cake, thawed, cut into 10 slices
  • 1 (21 ounce) can any pie filling
  • 1 (12 ounce) container whipped topping, thawed
  • 1 cup shredded coconut
  • Green food coloring
  • Jelly beans and assorted Easter decorations


  1. Line bottom of 13 x 9-inch baking dish with cake slices. Top with pie filling and all of the whipped topping.
  2. Refrigerate 1 hour or until ready to serve.
  3. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and decorations.

Yield: 12 servings