I saw an adorable layered Egg Easter Cake over on the fabulous blog, Picky Palate. I decided to put my own “mini” twist on it. You know me and mason jars. I can’t go one holiday without creating some dessert that fits in a mason jar.
So I give you, super simple, super delicious Pastel Easter Cakes-In-A-Jar. One of the greatest things about this dessert is, its SO easy to transport! Happy Easter everyone!
Pastel Easter Cakes-In-A-Jar
(makes 8 layered mason jar cakes)
1 Box White or Yellow Cake Mix
1/2 Cup vegetable oil
1/2 Cup water
8 oz sour cream or plain yogurt
1 small box instant vanilla pudding mix
Food Coloring or Decorating Paste (red, yellow, green)
Coconut Cream Cheese Frosting:
2 8oz pkgs softened cream cheese
2 sticks softened butter
2 lbs powdered sugar
1 teaspoon pure coconut extract1/2 cup sweetened shredded coconut
1. Preheat oven to 350 degrees F. In a stand or electric mixer, mix the cake mix, oil, water, sour cream, eggs and pudding mix until well combined; about 1 1/2 minutes. Divide batter evenly into 4 bowls. Add very little food coloring or paste to each bowl to create a pastel color of your choice. Once mixed, pour each colored batter into well greased 9 inch cake pans (3 total). Bake for 15-17 minutes or until cakes are cooked through. Cakes will be thin.
2. Once cooled completely, remove from pans and use a circle cutter (same diameter as your mason jars) to cut 8 circles from each cake. Set aside
3. To prepare frosting, beat cream cheese, butter and coconut extract until well combined. Slowly beat in powdered sugar until desired consistency. Place first layer of cake (green for me) in the bottom of the mason jars. Spread frosting over top layer then place second layer of cake on top and continue this pattern until all layers are frosted. Frost top with a start tip and top with shredded coconut to make a “nest” add mini jelly beans or eggs to create the perfect Easter bird nest.
Recipe Adapted from: Picky Palate