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Easter Bunny Poke Cake Recipe

A festive and foolproof Easter Bunny Poke Cake made with fluffy cake, creamy vanilla pudding filling, and whipped topping. Moist, colorful, and perfect for your holiday table in under 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 -15 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 box white or yellow cake mix plus eggs, water, and oil as directed on package
  • 1/2 cup milk
  • 1 3.4 oz box instant vanilla pudding mix
  • 1 container 8 oz Cool Whip
  • 1/2 cup powdered sugar optional
  • 1 teaspoon vanilla extract
  • Pastel candies jelly beans, chocolate eggs, or conversation hearts
  • Marzipan or fondant for bunny decorations
  • Spring-colored sprinkles
  • Fresh strawberries or raspberries optional

Method
 

  1. Preheat oven and prepare the cake mix according to package instructions.
  2. Pour batter into a greased 9×13-inch pan and bake until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool for 15 minutes.
  4. Using the handle of a wooden spoon, poke holes about 1 inch apart across the cake, stopping before reaching the bottom.
  5. Whisk together milk and instant vanilla pudding mix for about 2 minutes until smooth.
  6. Pour pudding mixture evenly over the cake, spreading gently to fill the holes.
  7. Refrigerate the cake for at least 1 hour to set.
  8. In a bowl, mix Cool Whip with powdered sugar and vanilla extract until smooth.
  9. Spread whipped topping evenly over the chilled cake.
  10. Decorate with pastel candies, sprinkles, berries, and shape fondant into bunny ears and noses.
  11. Chill until ready to serve and slice into squares.

Notes

For best flavor, chill overnight before serving. Ensure cake is fully cooled before adding pudding. Store covered in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.