Description

This festive Easter Bunny Poke Cake is a delightful and fun dessert perfect for spring celebrations. A moist white or yellow cake is baked and then poked with holes to be filled with creamy instant vanilla pudding. Topped with fluffy whipped topping and decorated with colorful jelly beans, shredded coconut, and candy accents, this cake is as charming as it is delicious, making it a hit with kids and adults alike.

Ingredients

Scale

Cake

1 box (18.25 oz) white or yellow cake mix
3 large eggs
1 cup water
1/2 cup vegetable oil

Filling

1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk

Topping and Decorations

1 container (8 oz) whipped topping (such as Cool Whip), thawed
Pastel-colored jelly beans or candy-coated chocolates (e.g., M&M’s)
1 cup shredded coconut (dyed pink or left white for bunny ears)
Optional: Candy eyes, licorice strips, or other decorations for bunny faces

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Make Cake Batter and Bake: In a large bowl, combine the cake mix with eggs, water, and vegetable oil. Mix until smooth, then pour into the prepared pan. Bake according to the package directions, about 25-30 minutes, until a toothpick inserted comes out clean.
Cool and Poke Holes: Allow the cake to cool for 10 minutes. Using the handle of a wooden spoon, gently poke holes all over the cake to prepare for the pudding filling.
Prepare Pudding Filling: In a separate bowl, whisk the instant vanilla pudding mix with cold milk until thickened. Pour the pudding evenly over the cake, ensuring it fills the holes. Refrigerate the cake for 1 hour to set.
Add Whipped Topping: Once chilled, spread the whipped topping evenly over the pudding-coated cake to create a smooth, creamy surface.
Decorate the Cake: Use pastel jelly beans or candy-coated chocolates to create Easter patterns or bunny faces on the cake. Sprinkle shredded coconut on top, shaping it into bunny ears if desired.
Finish Decorations: If preferred, add candy eyes, licorice strips, or other decorations to complete the bunny faces for an extra festive look.
Final Chill and Serve: Chill the decorated cake for another 30 minutes to set everything in place before slicing and serving.

Notes

Make sure the pudding is completely thickened before pouring over the cake for best results.
For vibrant bunny ears, dye the shredded coconut pink using a few drops of food coloring.
Whipped topping should be fully thawed for easy spreading.
Store the cake in the refrigerator to keep it fresh, especially because of the pudding and whipped topping.
Use a spoon handle that isn’t too sharp to avoid damaging the cake structure when poking holes.