Easter Bunny Poke Cake

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A playful, crowd-pleasing dessert featuring tender cake, creamy vanilla pudding, and festive decorations. Perfect for spring gatherings and holiday celebrations.

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Prep Time 15

Cook Time 30

Total Time 2 10

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

For the Cake

1 box 18.25 oz white or yellow cake mix Choose white for a milder flavor or yellow for a richer, buttery note.
3 large eggs Provide structure and moisture to the cake batter.
1 cup water Used to dissolve the cake mix.
1/2 cup vegetable oil Keeps the cake tender and moist.

For the Pudding

1 package 3.4 oz instant vanilla pudding mix Adds creamy vanilla pockets.
2 cups cold milk Helps the pudding set properly.

For the Topping and Decoration

1 container 8 oz whipped topping Thawed for topping the cake.
1 cup shredded coconut Dyed pink or left white for bunny ears.
Pastel-colored jelly beans or candy-coated chocolates For festive decoration.
Optional candy eyes, licorice strips, or other decorations For customizing the bunny face.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine the cake mix, 3 large eggs, 1 cup water, and 1/2 cup vegetable oil. Mix until the batter is smooth and uniform.
Pour the batter into the prepared dish and bake according to package instructions, about 25 to 30 minutes.
Let the cake cool for 10 minutes in the pan.
Poke holes all over the surface of the warm cake using the handle of a wooden spoon, about 1 inch apart.
In a separate bowl, whisk the pudding mix with 2 cups cold milk until thickened, then pour evenly over the cake.
Refrigerate the pudding-filled cake for 1 hour.

Topping and Decorating

Spread the thawed whipped topping evenly over the chilled cake.
Decorate with pastel-colored jelly beans or candy-coated chocolates.
Shape shredded coconut into bunny ears and place on the cake.
Add optional candy eyes or other decorations to create a bunny face.
Chill the decorated cake for an additional 30 minutes before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 6gSodium: 220mgSugar: 30g

Notes

Chill the cake uncovered for the first hour, then cover loosely with plastic wrap during the final chill to protect decorations. Store covered in the refrigerator for up to 3 days. For longer storage, freeze unfrosted slices after baking.

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