Description
This Easter Bunny Poke Cake is a delightful and colorful dessert perfect for spring celebrations. A light and fluffy white cake is infused with creamy pudding, topped with whipped topping, coconut ‘grass,’ and a variety of pastel candies for a festive touch. It’s a fun and easy treat that will impress your guests!
Ingredients
Scale
For the cake:
- 1 box white cake mix (plus ingredients listed on box – usually eggs, oil, and water)
For the pudding layer:
- 1 (3-ounce) box instant vanilla or white chocolate pudding mix
- 2 cups cold milk
For the topping:
- 1 cup whipped topping (like Cool Whip)
- Pastel food coloring (optional)
For decoration:
- 1/2 cup sweetened shredded coconut
- 1 cup pastel M&M’s or jelly beans
- Bunny-shaped marshmallows or candy for garnish
Instructions
- Prepare the cake: Prepare and bake the white cake mix in a 9×13-inch pan according to the package instructions. Let the cake cool for about 10–15 minutes.
- Add the pudding layer: Using the handle of a wooden spoon, poke holes all over the cake. Whisk together the pudding mix and cold milk, then pour it over the cake to fill the holes. Refrigerate for at least 1 hour.
- Add the topping: Spread whipped topping over the chilled cake. Tint with food coloring if desired.
- Decorate: Toss shredded coconut with green food coloring for ‘Easter grass.’ Sprinkle over the cake and decorate with candies and marshmallows.
- Serve: Keep chilled until ready to serve.
Notes
- You can use lemon or strawberry pudding for a flavor twist.
- Best made a day in advance to allow the pudding to soak into the cake.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
