Easter Bunny Poke Cake 🐰🍰

Introduction

Every Easter, our family kitchen turns into a hub of laughter, flour-dusted counters, and little hands eager to help. One of our most cherished traditions is baking the Easter Bunny Poke Cake—a whimsical, colorful dessert that delights everyone from toddlers to grandparents. I first made this cake over a decade ago with my daughters, and now it’s a holiday must-have, complete with pastel candies, bunny decorations, and, of course, lots of giggles.

What makes this cake so special is how easy it is to prepare, yet how stunning it looks on the dessert table. It’s soft, sweet, and chilled—just the right treat after an Easter brunch or egg hunt. Whether you’re starting a new tradition or adding something fun to your family’s menu, this cake is bound to become a favorite.

Why You’ll Love This Recipe

• Festive and Fun: With bunny ears, colorful candies, and sprinkles, it’s a show-stopper for any Easter celebration.
• Kid-Friendly Activity: Kids love helping with the decorating—perfect for creating family memories.
• Make-Ahead Friendly: You can prepare it a day in advance, letting the flavors meld beautifully.
• Simple Ingredients: Uses a box cake mix and instant pudding, making it quick and fuss-free.
• Customizable: Swap in your favorite candies or use different flavored pudding for a fun twist.
• Light and Refreshing: The chilled cake and whipped topping make it a perfect springtime dessert.

Ingredients You’ll Need

For the Cake:

• 1 box white or yellow cake mix
  (plus eggs, water, and oil as directed on the package)
• 1/2 cup milk
• 1 (3.4 oz) box instant vanilla pudding mix

For the Whipped Topping:

• 1 container (8 oz) Cool Whip
  (or use 2 cups homemade whipped cream)
• 1/2 cup powdered sugar (optional, for extra sweetness)
• 1 teaspoon vanilla extract

For Decorating:

• Pastel candies (jelly beans, conversation hearts, or chocolate eggs)
• Marzipan or fondant (for shaping bunny ears and noses)
• Spring-colored sprinkles
• Fresh strawberries or raspberries (optional, for a fruity touch)

Substitution Tips:

• Try Greek yogurt instead of milk for a tangier pudding filling.
• No Cool Whip? Whip 1 cup of heavy cream with a tablespoon of sugar until fluffy.
• Use lemon or strawberry pudding for a zesty variation.

Step-by-Step Instructions

Step 1: Bake the Cake

Prepare the cake according to the box directions, adding the required eggs, oil, and water. Bake in a 9×13-inch pan as instructed on the package.

Tip: Grease and flour your pan or use parchment paper to ensure the cake releases cleanly.

Step 2: Cool and Poke

Let the cake cool for about 15 minutes after baking. Then, using the handle of a wooden spoon, poke holes across the top—about 1 inch apart.

Tip: Don’t poke all the way to the bottom—just enough for the pudding to settle nicely in the top two-thirds.

Step 3: Make the Pudding Filling

In a bowl, whisk together 1/2 cup milk and the instant vanilla pudding mix until it’s smooth and just slightly thickened, about 2 minutes.

Tip: Don’t let the pudding set too long before pouring—it should still be pourable.

Step 4: Fill the Holes

Slowly pour the pudding mixture over the cake, spreading it gently with a spatula so it seeps into the holes and covers the surface.

Tip: Gently tap the pan on the counter to help the pudding settle into the holes.

Step 5: Chill the Cake

Refrigerate the cake for at least 1 hour to allow the pudding to set and the flavors to meld.

Tip: Overnight chilling enhances both the texture and taste—great for planning ahead.

Step 6: Prepare the Whipped Topping

Mix the Cool Whip (or homemade whipped cream) with powdered sugar and vanilla extract until well combined.

Tip: Skip the powdered sugar for a lighter version, or add a few drops of food coloring to tint the topping.

Step 7: Decorate the Cake

Spread the whipped topping evenly over the chilled cake. Get creative with your decorations—arrange pastel candies, shape bunny faces with fondant, sprinkle generously, and tuck in a few fresh berries for pop and flavor.

Tip: Let kids decorate their own “section” of the cake—it’s half the fun!

Serving and Storage Tips

This cake is best served chilled, making it a refreshing dessert after a hearty Easter meal. Slice into squares and use a spatula to lift each piece—watch those colorful candies and decorations bring smiles all around!

For an extra special presentation:

• Add a dollop of whipped cream and a fresh berry on top of each slice.
• Serve on pastel plates or with cute bunny-themed napkins for an extra festive feel.

To store: Cover the cake tightly with plastic wrap or foil and keep it in the refrigerator. It stays fresh for up to 3 days.

To freeze: You can freeze individual slices in airtight containers. Thaw in the fridge for a few hours before serving.

To reheat: No reheating needed! This dessert is meant to be enjoyed cold, though letting it sit at room temperature for 5–10 minutes can soften it slightly for easier slicing.

Helpful Notes

• Make it a day ahead: Letting the cake sit overnight allows the pudding to fully soak into the cake, giving you a moist, flavor-packed treat.
• Don’t overfill the holes: Pour the pudding gradually to prevent it from pooling only on top—take your time to let it sink in evenly.
• Fondant too sticky? Dust your hands and tools with powdered sugar to shape bunny decorations with ease.
• Pudding options: Not a fan of vanilla? Try using banana, lemon, or strawberry pudding for a different flavor twist.
• Homemade whipped cream: Beat 1 cup of heavy cream with 1 tablespoon sugar and a splash of vanilla extract until soft peaks form—easy and delicious.

Common Mistakes to Avoid:

• Not cooling the cake enough before poking: This can cause it to tear. Wait at least 15 minutes after baking.
• Using hot pudding: Always let the pudding cool slightly after mixing so it thickens just enough to seep in properly.
• Skipping the chill time: The cake won’t set right without it. Give it at least an hour in the fridge!

Frequently Asked Questions

1. Can I make this cake in advance?
   Yes! It’s actually better when made a day ahead, allowing the pudding to soak into the cake and the flavors to meld beautifully.
2. Why is my pudding not soaking into the holes?
   The cake may have cooled too much or the pudding thickened too quickly. Make sure the cake is still slightly warm and the pudding is pourable—not fully set.
3. Can I use homemade cake instead of a mix?
   Absolutely! Use your favorite white or yellow cake recipe and follow the same poking and filling method.
4. What if I don’t have Cool Whip?
   Homemade whipped cream works great! Just beat heavy cream with a bit of sugar and vanilla until fluffy.
5. Can I make this gluten-free?
   Yes, use a gluten-free cake mix and ensure all other ingredients (pudding, decorations) are certified gluten-free.
6. How do I keep fondant decorations from melting?
   Add them just before serving and store the cake covered in the fridge to keep everything intact.
7. What’s the best way to cut clean slices?
   Use a sharp knife dipped in hot water and wiped dry between cuts for neat, smooth slices.

Final Thoughts

Easter Bunny Poke Cake is more than just a dessert—it’s a joyful centerpiece that brings generations together in the kitchen and around the table. With its pastel colors, creamy layers, and playful charm, it captures the spirit of spring and celebration. Plus, it’s simple enough for busy moms and fun enough for kids to help decorate.

Serve it with a side of fresh fruit or a glass of milk, and watch the smiles light up. Whether it’s your first time baking it or an annual tradition, this cake is sure to hop right into your heart.

Have you tried this recipe? I’d love to hear how you decorated your bunny cake—share your favorite twist or topping in the comments!

Easter Bunny Poke Cake

Emily Parker

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 12

Calories 290 kcal

Ingredients

  

For the Cake:

• 1 box white or yellow cake mix
• plus eggs, water, and oil as directed on the package
• 1/2 cup milk
• 1 3.4 oz box instant vanilla pudding mix

For the Whipped Topping:

• 1 container 8 oz Cool Whip
• or use 2 cups homemade whipped cream
• 1/2 cup powdered sugar optional, for extra sweetness
• 1 teaspoon vanilla extract

For Decorating:

• Pastel candies jelly beans, conversation hearts, or chocolate eggs
• Marzipan or fondant for shaping bunny ears and noses
• Spring-colored sprinkles
• Fresh strawberries or raspberries optional, for a fruity touch

Substitution Tips:

• Try Greek yogurt instead of milk for a tangier pudding filling.
• No Cool Whip? Whip 1 cup of heavy cream with a tablespoon of sugar until fluffy.
• Use lemon or strawberry pudding for a zesty variation

Instructions

 

Step 1: Bake the Cake

• Prepare the cake according to the box directions, adding the required eggs, oil, and water. Bake in a 9×13-inch pan as instructed on the package.
• Tip: Grease and flour your pan or use parchment paper to ensure the cake releases cleanly.

Step 2: Cool and Poke

• Let the cake cool for about 15 minutes after baking. Then, using the handle of a wooden spoon, poke holes across the top—about 1 inch apart.
• Tip: Don’t poke all the way to the bottom—just enough for the pudding to settle nicely in the top two-thirds.

Step 3: Make the Pudding Filling

• In a bowl, whisk together 1/2 cup milk and the instant vanilla pudding mix until it’s smooth and just slightly thickened, about 2 minutes.
• Tip: Don’t let the pudding set too long before pouring—it should still be pourable.

Step 4: Fill the Holes

• Slowly pour the pudding mixture over the cake, spreading it gently with a spatula so it seeps into the holes and covers the surface.
• Tip: Gently tap the pan on the counter to help the pudding settle into the holes.

Step 5: Chill the Cake

• Refrigerate the cake for at least 1 hour to allow the pudding to set and the flavors to meld.
• Tip: Overnight chilling enhances both the texture and taste—great for planning ahead.

Step 6: Prepare the Whipped Topping

• Mix the Cool Whip (or homemade whipped cream) with powdered sugar and vanilla extract until well combined.
• Tip: Skip the powdered sugar for a lighter version, or add a few drops of food coloring to tint the topping.

Step 7: Decorate the Cake

• Spread the whipped topping evenly over the chilled cake. Get creative with your decorations—arrange pastel candies, shape bunny faces with fondant, sprinkle generously, and tuck in a few fresh berries for pop and flavor.
• Tip: Let kids decorate their own “section” of the cake—it’s half the fun!

Notes

• Make it a day ahead: Letting the cake sit overnight allows the pudding to fully soak into the cake, giving you a moist, flavor-packed treat.
• Don’t overfill the holes: Pour the pudding gradually to prevent it from pooling only on top—take your time to let it sink in evenly.
• Fondant too sticky? Dust your hands and tools with powdered sugar to shape bunny decorations with ease.
• Pudding options: Not a fan of vanilla? Try using banana, lemon, or strawberry pudding for a different flavor twist.
• Homemade whipped cream: Beat 1 cup of heavy cream with 1 tablespoon sugar and a splash of vanilla extract until soft peaks form—easy and delicious.