Preheat oven to 350°F. Grease mini bundt cake pans with nonstick spray and coat lightly with flour, shaking away the excess. Place the pan on a baking sheet.

In a large mixing bowl, combine the cake mix and dry pudding mix and mix well.

Add the vegetable oil, water and eggs. Beat with an electric mixer for about 2 minutes until well combined. The batter will be thicker than traditional cake mix.

Using a tablespoon scoop, add 4 tablespoons of batter into each mini bundt cake cavity. Spread evenly with the back of a spoon.

Once all cavities are filled, gently tap the baking sheet on the counter to remove air bubbles and help the batter settle evenly.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cakes sit for 10–15 minutes. While still warm, carefully remove them from the pan by turning the pan over and gently pulling the cake away from the center.

Transfer cakes to a serving platter and allow them to cool completely before decorating.

Tint the white frosting with green food coloring and place it into a pastry bag fitted with a grass piping tip.

Pipe a ring of grass frosting around the top of each bundt cake and add a second row just outside the first.

Place a milk chocolate bunny in the center and decorate the frosting with pastel M&Ms and decorating pearls.

Serve immediately or loosely cover and store at room temperature until ready to serve.