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Easter Bunny Poke Cake

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A playful, creamy dessert perfect for spring gatherings, featuring a soft cake filled with vanilla pudding and topped with whipped cream, coconut, and colorful candies.

Ingredients

Scale
  • 1 box (18.25 oz) white or yellow cake mix
  • 3 large eggs
  • 1 cup cold 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 your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Combine the cake mix, 3 large 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 bake for 25-30 minutes, or until a toothpick comes out clean.
  4. Let the cake cool for 10 minutes, then poke holes evenly across the surface.
  5. Whisk together the pudding mix and 2 cups cold milk until thickened.
  6. Pour the pudding over the poke holes in the cake, spreading it evenly.
  7. Refrigerate for 1 hour to set.
  8. Spread thawed whipped topping over the chilled cake.
  9. Decorate with pastel-colored jelly beans or M&M’s and shape shredded coconut into bunny ears.
  10. Chill for another 30 minutes before serving.

Notes

Make the poke holes while the cake is warm for better pudding absorption. Store leftovers in the refrigerator for up to 4 days.

Nutrition

Keywords: Easter cake, poke cake, festive desserts, bunny cake, spring recipes

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