Easter Bunny Poke Cake Recipe
Hop into spring with the ultimate festive treat: Easter Bunny Poke Cake! This playful dessert is pure magic for your holiday table, boasting a delightfully moist cake suffused with creamy pink pudding, topped with fluffy whipped topping, colorful coconut “grass,” and your favorite Easter candies. It’s a guaranteed crowd-pleaser, perfect for making sweet memories with family and friends, and so simple you’ll want to bring it back year after year.
Ingredients You’ll Need
-
For the Cake:
- 1 box (15.25 oz) white cake mix (plus ingredients listed on box)
For the Filling:
- 1 box (3 oz) instant vanilla pudding mix
- 2 cups milk
- Pink food coloring
For Topping and Decoration:
- 1 tub (8 oz) whipped topping (thawed)
- 1 cup shredded coconut
- Assorted Easter sprinkles or candies (jelly beans, mini marshmallows, bunny Peeps)
- Green food coloring (optional, for coconut ‘grass’)
How to Make Easter Bunny Poke Cake
Step 1: Bake the Cake
Preheat your oven according to the cake mix instructions. In a large bowl, prepare the white cake batter as directed right on the box—usually mixing in eggs, oil, and water—then pour the silky batter into a greased 9×13-inch baking dish. Bake it to golden perfection (typically 25 minutes, but use the toothpick test!), then let it cool for about 10 minutes.
Step 2: Poke and Prep
Once your cake is just warm (not hot), grab the handle of a wooden spoon or a similar utensil and poke holes all over the surface—about one inch apart. These little wells are going to soak up loads of creamy pudding and ensure every bite bursts with flavor.
Step 3: Mix and Color the Pudding
In a mixing bowl, whisk together your instant vanilla pudding mix with 2 cups of milk. Let it thicken slightly (it’ll take just a few minutes), then add a few drops of pink food coloring. Give it a good stir until you have a lovely pastel shade.
Step 4: Pour and Chill
Carefully pour the pink pudding over the cake, gently spreading it so it seeps into every poked hole. Patience pays off: place the cake in the fridge to chill for at least 1 hour, letting the pudding set and mingle with the cake.
Step 5: Top with Whipped Topping
Once chilled and set, remove your cake from the fridge and spread the whipped topping all over in a thick, dreamy layer. This creamy cloud is a delicious base for all your festive add-ons.
Step 6: Make Green Coconut “Grass”
Toss your shredded coconut with a drop or two of green food coloring in a zip-top bag. Just zip, shake, and marvel as it turns vibrant and grassy—perfect for tucking under your Easter candies.
Step 7: Decorate and Serve
Sprinkle the green coconut “grass” over the whipped topping, then go crazy with your assortment of sprinkles, candies, and a few bunny Peeps. That’s it! Your Easter Bunny Poke Cake is ready for its grand debut—keep it in the fridge until it’s time to slice and share.
How to Serve Easter Bunny Poke Cake
Garnishes
For a showstopping touch, arrange a rainbow of jelly beans, clusters of mini marshmallows, and a few bunny Peeps across the top. If you’re feeling fancy, pipe little tufts of whipped topping or use a sprinkle of edible glitter for some magical sparkle—your Easter Bunny Poke Cake will steal the spotlight!
Side Dishes
Pair slices of this cake with a bowl of seasonal berries, a cool glass of milk, or even a fresh fruit salad. If you’re serving at brunch, a light citrus punch or lemonade keeps the meal feeling fresh and festive without overshadowing the cake’s sweetness.
Creative Ways to Present
Get playful by cutting the cake into fun shapes using cookie cutters, or serve individual squares in cupcake liners for effortless portioning. For a true centerpiece, arrange bunny Peeps and candies so each slice has a surprise on top—kids will love discovering which treat lands on their piece!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Easter Bunny Poke Cake (lucky you!), simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 4 days; the cake gets even more flavorful as it sits!
Freezing
You can absolutely freeze this cake for later. Wrap individual slices (or the whole, undecorated cake) tightly in plastic wrap and foil, then store in a freezer-safe bag or container for up to 2 months. Add fresh topping and decorations after thawing for the best texture.
Reheating
This cake is best enjoyed chilled, straight from the fridge, so no heating needed! If it’s been frozen, let the slices thaw overnight in the refrigerator; the pudding layer will stay deliciously creamy without drying out.
FAQs
Can I use a different flavor of pudding?
Absolutely! Feel free to get creative—try chocolate, lemon, or even strawberry pudding for a unique twist on your Easter Bunny Poke Cake. The instructions stay the same; just swap in your favorite flavor.
Can I make Easter Bunny Poke Cake in advance?
Yes, this cake actually improves with a bit of advance prep. You can assemble the cake (including the pudding and whipped topping) a day ahead and simply add your candies and decorations before serving to keep everything fresh and vibrant.
How do I get the green coconut “grass” just right?
Place the shredded coconut in a zip-top bag, add just a drop or two of green food coloring, and shake until evenly tinted. If you want a brighter green, add another drop and shake again—just be careful not to overdo the food coloring, or it may get too dark and stain fingers!
Is there a way to make this cake nut-free?
Definitely! All the main ingredients in Easter Bunny Poke Cake are typically nut-free, but always double-check the labels of your candies and cake mix. Stick with brand-name products you trust if you’re accommodating allergies.
Can I decorate with homemade whipped cream instead of whipped topping?
Of course! Whip heavy cream with a bit of sugar and vanilla until soft peaks form, then use it in place of the store-bought whipped topping for an extra special, from-scratch touch.
Final Thoughts
If you’re looking for a fun, festive, and totally delicious way to celebrate spring, you can’t beat the charm of Easter Bunny Poke Cake. With its playful layers, creamy pudding filling, and burst of color on top, your friends and family will be asking for seconds! Give it a try and start a new Easter tradition—the smiles are guaranteed.
Print
Easter Bunny Poke Cake Recipe
- Total Time: 40 minutes (plus chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Celebrate Easter with this adorable Easter Bunny Poke Cake! A delicious white cake filled with vanilla pudding, topped with whipped cream, coconut ‘grass,’ and festive Easter candies. Perfect for a springtime dessert.
Ingredients
For the Cake:
- 1 box (15.25 oz) white cake mix (plus ingredients listed on box)
For the Filling:
- 1 box (3 oz) instant vanilla pudding mix
- 2 cups milk
- Pink food coloring
For Topping and Decoration:
- 1 tub (8 oz) whipped topping (thawed)
- 1 cup shredded coconut
- Assorted Easter sprinkles or candies (jelly beans, mini marshmallows, bunny Peeps)
- Green food coloring (optional, for coconut ‘grass’)
Instructions
- Prepare the Cake: Preheat oven and bake the white cake in a 9×13-inch dish. Cool for 10 minutes.
- Make the Holes: Poke holes in the cake using a wooden spoon handle.
- Prepare the Filling: Whisk pudding mix and milk, add pink food coloring, pour over the cake, and chill.
- Add Toppings: Spread whipped topping over the set pudding, tint coconut with green food coloring, sprinkle over the cake.
- Decorate: Add Easter sprinkles, candies, and bunny Peeps.
- Serve: Keep refrigerated until ready to enjoy.
Notes
- You can customize the pudding flavor and color for different occasions.
- For extra texture, mix crushed cookies or pastel M&Ms into the topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
