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Easter Bunny Poke Cake

Emily Parker
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.