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Easter Bunny Poke Cake

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A playful and crowd-pleasing Easter Bunny Poke Cake, featuring a soft, pudding-filled cake topped with whipped cream, pastel candies, and coconut bunny ears.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 120 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 box (18.25 oz) white or yellow cake mix
  • 3 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 cups cold milk
  • 1 container (8 oz) whipped topping, thawed
  • Pastel-colored jelly beans or candy-coated chocolates
  • 1 cup shredded coconut
  • Optional: Candy eyes, licorice strips, or other decorations

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Combine the cake mix, eggs, water, and vegetable oil in a large bowl. Mix until smooth.
  3. Pour the cake batter into the prepared dish and bake according to package instructions, about 25 to 30 minutes.
  4. Let the cake cool for 10 minutes in the pan.
  5. Use the handle of a wooden spoon to poke holes all over the cake.
  6. Whisk together the pudding mix and cold milk in a separate bowl until it thickens, about 2 minutes.
  7. Pour the pudding over the cake, ensuring it spreads evenly into the holes.
  8. Refrigerate the cake for 1 hour to allow the pudding to set.
  9. Spread the whipped topping evenly over the chilled cake.
  10. Decorate with jelly beans and shredded coconut, shaping into bunny ears if desired.
  11. Chill the decorated cake for another 30 minutes before serving.

Notes

Let the cake cool before poking holes for best texture. Store covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://daytasty.com/easter-bunny-poke-cake/