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Easter Bunny Poke Cake

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A light, festive dessert featuring soft cake, creamy pudding, and fluffy whipped topping, perfect for spring gatherings.

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 (dyed pink or left white)
  • Optional: Candy eyes, licorice strips, or other decorations for bunny faces

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Combine the cake mix, 3 eggs, 1 cup water, and 1/2 cup vegetable oil in a large bowl. Mix until smooth.
  3. Pour the batter into the prepared dish and spread it evenly. Bake according to package instructions, about 25 to 30 minutes.
  4. Remove the cake from the oven and let it cool for 10 minutes in the pan.
  5. Poke holes all over the warm cake using the handle of a wooden spoon.
  6. Whisk the instant pudding mix with 2 cups cold milk until thickened. Pour over the cake, making sure it fills the holes.
  7. Refrigerate the cake for 1 hour to allow the pudding to set.
  8. Spread the thawed whipped topping evenly over the top of the cake.
  9. Decorate with jelly beans or candies and shredded coconut to form bunny ears.
  10. Chill the decorated cake for another 30 minutes before serving.

Notes

Use room temperature eggs for easier mixing; poke holes while the cake is warm for better pudding absorption.

Nutrition

Keywords: Easter dessert, poke cake, festive cake, spring cake, bunny cake

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