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5 from 1 vote

Peeps Sunflower Cake, A Yellow Cake Mix Recipe

These modifications take a simple yellow cake mix and turn it into a winning dessert! The fresh strawberries inside, real buttercream frosting dress up a tender, buttery cake and make this a winning Easter treat!  
Prep Time30 mins
Cook Time23 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 926kcal
Author: Mirlandra Neuneker


For The Cake

  • 1 box Betty Crocker Yellow Cake Mix 15.25oz
  • 1 cup whole milk can use 2% instead
  • 1 Tablespoon vanilla extract
  • 3 large eggs
  • 1 egg white NOT beaten
  • 1 cup butter melted (I use salted)

For The Buttercream Frosting

  • 2 pounds powdered sugar
  • 1 cup butter I use salted
  • 3/4 cup heavy whipping cream
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 2 tsp. fresh squeezed lemon juice

To Decorate

  • 8 strawberries
  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup mini semi-sweet chocolate chips
  • 16 - 20 peeps


To Bake The Cake

  • Put one of your oven racks in the middle of the oven.  Preheat the oven to 350 F.
  • Line the bottoms of two 9” cake pans with parchment paper. 
  • Grease the sides of the cake pans with butter or pan spray.  (I prefer butter but either works.)
  • Put the cake mix in a large mixing bowl. 
  • Add the milk, vanilla, eggs and the egg white (you do NOT need to beat the egg white – just toss it into the bowl). 
  • Use a hand mixer and mix on low speed for 30 seconds. 
  • Add the melted butter and use a hand mixer to beat for two minutes with a timer.  (If beating by hand beat vigorously for two minutes with a timer!)  Not beating the cake batter well can cause the cake to be dense and not rise well. 
  • Divide the batter equally between the pans.  Bake on the middle rack of your oven for 23-28 minutes.  The cake is done when is starts to pull away a little bit from the sides and a toothpick or cake tester inserted comes out with moist crumbs but no batter. 
  • After the cake is baked place the pans on a rack to cool until they are room temperature.  (If you are in a hurry you can put the cakes in the refrigerator after the pans are cool enough to handle without oven mitts.

To Make The Frosting

  • In the bowl of a stand mixer, combine powdered sugar, butter, whipping cream, vanilla, salt, and lemon juice. Use the whip attachment to beat on low until combined. Pause to scrape the sides / bottom and then beat on high for 5 minutes until no lumps remain and the frosting is light and fluffy.

To Decorate The Cake

  • Place the first layer of cake unto a cake plate. Drop two large spoonfuls (each about the size of a big scoop of ice cream) unto the cake. Spread out to the edges leaving a smooth surface.
  • Slice the strawberries about 1/4" thick. Place the berries unto the cake to create an even layer.
  • Place the 2nd layer of cake on top of the strawberries. If you plan to decorate the outside of the cake with vine / leaves pattern and border set aside two cups of frosting.
  • Smooth all remaining frosting over the top and sides of cake.
  • Do not separate the peeps. Place attached sections of five peeps around the cake in a circle. The peeps should be fully on the cake and facing inward. It is ok to have a little of the tails hanging off.
  • Scatter as many of each kind of chocolate chip as you like on top of the cake.
  • If you wish to make a vine pattern tint your reserved frosting green.
  • On the side use a #5 tip to draw a continues wavy line around the entire side of the cake. Draw a 2nd line that intersects with the first.
  • Use a #66 tip to make a few leaves every so often on the vine.
  • Use the #66 to make leaves at the base of the cake for a boarder or a #21 to make circus dots.


Using Boxed Cake Mix:  To make the cake I’ve got a formula for any brand of box cake mix! 
  • Add an additional egg white
  • Replace water with the same amount of milk.
  • Take the amount of oil the recipe asks for and double it. Then instead of oil use butter!  For example, if the box says ½ cup oil use 1 cup of melted butter!
  • Follow the same directions I give above for baking!


Calories: 926kcal | Carbohydrates: 105g | Protein: 4g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 143mg | Sodium: 347mg | Potassium: 117mg | Fiber: 1g | Sugar: 100g | Vitamin A: 1224IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg