Description
This delightful Easter Bunny Poke Cake is a festive and creamy dessert perfect for spring celebrations. Made with a moist white cake base, vanilla pudding infusion, and topped with fluffy whipped topping, it’s an easy-to-make treat that brings together soft textures and subtle vanilla flavors for a joyful and delicious dessert experience.
Ingredients
Scale
Cake
- 1 box white cake mix (plus ingredients listed on the box)
Pudding Mixture
- 1 package (3 oz) instant vanilla pudding mix
- 1¾ cups milk
Topping
- 1 cup whipped topping
Instructions
- Prepare the cake: Follow the instructions on the white cake mix box to prepare the batter. Pour it into a 9×13-inch baking dish and bake according to the package directions until a toothpick inserted in the center comes out clean.
- Poke the cake: Allow the cake to cool slightly. Then, use the handle of a wooden spoon to poke holes evenly throughout the entire cake surface. This step ensures the pudding mixture will soak in nicely.
- Make the pudding mixture: In a separate bowl, whisk together the instant vanilla pudding mix and 1¾ cups of milk until smooth and thickened.
- Fill the holes with pudding: Carefully pour the prepared pudding mixture over the cake, making sure it seeps into all the holes. This infuses the cake with creamy vanilla flavor throughout.
- Chill the cake: Cover the cake and place it in the refrigerator for about 2 hours to allow the pudding to set and the flavors to meld.
- Add the topping: After chilling, spread 1 cup of whipped topping evenly over the top of the cake, creating a fluffy texture that resembles a bunny’s tail.
- Serve: Slice into 12 servings and enjoy this festive, creamy Easter dessert!
Notes
- Use a white cake mix and instant vanilla pudding mix for best flavor and texture.
- Poking the cake while it’s still warm helps the pudding soak in more effectively.
- The cake is best served chilled after the pudding has set for a creamy texture.
- For added decoration, consider using pastel-colored sprinkles or mini chocolate eggs to embellish the whipped topping.
- Store leftovers covered in the refrigerator for up to 3 days.
