Hop into spring baking with this irresistibly cute and delightfully simple Easter Bunny Poke Cake! If you love soft, pastel-colored treats that look just as joyful as they taste, you’re in for a real sugar-coated treat. This clever cake blends creamy vanilla pudding, a blushing pink sponge, fluffy whipped topping, and a sprinkle of Easter magic for a dessert sure to outshine any bunny centerpiece. It’s the centerpiece your Easter table has been waiting for!
Ingredients You’ll Need
Making a showstopping Easter Bunny Poke Cake is refreshingly easy thanks to a handful of convenient ingredients, each one lovingly chosen to add its own personality to the final creation. From the delicate pink cake base to fluffy whipped topping and playful pastel finishes, every bite bursts with both color and flavor!
- White cake mix: The perfect blank canvas—light, fluffy, and ready to soak up any color or flavor you add.
- The ingredients listed on your cake mix: Usually egg whites, oil, and water—they guarantee your cake rises to the ideal tenderness.
- Instant vanilla pudding mix (3 oz box): Adds sweet creaminess that fills every poke hole with moist, dreamy goodness.
- Cold milk (2 cups): Whisks the pudding into a luscious, pourable filling.
- Pink food coloring: Just a few drops turn the cake irresistibly pretty—opt for pastel pink, or mix it up with other Easter hues.
- Whipped topping (8 oz tub, thawed): Blankets the cake in airy, sweet fluff—like an edible cloud!
- Sweetened shredded coconut (1 cup): Adds festive flair and a gently chewy topping.
- Pastel sprinkles or sanding sugar: These sparkling jewels make your cake party-ready in seconds.
- Bunny marshmallows or Easter candies for decoration: The ultimate finishing touch for extra whimsy and fun.
How to Make Easter Bunny Poke Cake
Step 1: Prepare and Color Your Cake
Start by preheating your oven according to the cake mix instructions, and don’t forget to lightly grease a 9×13-inch baking dish—nothing sticks to the memory of a good cake quite like, well, a stuck cake! Mix up your white cake batter as directed, then swirl in a few drops of pink food coloring until you reach your ideal blush. Pour this cheery batter into your prepared dish, smoothing it out so every corner promises an even bite. Bake as directed—usually 25 to 30 minutes—until a toothpick comes out clean and your kitchen smells like absolute happiness.
Step 2: Poke and Pour
Once your cake is baked, let it cool for about 10 minutes—just enough so you can handle it, but while it’s still a bit warm. Using the handle of a wooden spoon (or anything similar-sized), poke holes all over the top of your cake, spacing them about an inch apart. In a separate bowl, whisk the instant vanilla pudding mix with cold milk until it’s smooth and thickened, then pour this velvety pudding right over the cake. Gently spread so it trickles down into every little hole; this is where the Easter Bunny Poke Cake gets ridiculously moist and magical!
Step 3: Fluffy Topping and Coconut Sprinkle
Now comes the crowning glory: smooth the thawed whipped topping over the entire surface of the cake. This layer looks like a snowy Easter meadow! For extra festive flair, toss your shredded coconut with a drop of pink food coloring in a small bowl, turning it pastel and perfectly peep-ready. Sprinkle the coconut evenly across the cake, letting it nestle gently into the whipped topping.
Step 4: Add the Finishing Touches
It’s time to bedazzle your Easter Bunny Poke Cake! Scatter pastel sprinkles or sanding sugar across the top for instant party vibes. Nestle bunny marshmallows or your favorite Easter candies over the cake—think little nests, bunny faces, or a hopscotch of sweet surprises. Refrigerate for at least two hours; this sets the pudding and melds everything together into a sliceable masterpiece.
How to Serve Easter Bunny Poke Cake
Garnishes
For that final bit of Easter magic, stud the top with extra bunny marshmallows or crunchy sugar pearls just before serving. A light dusting of pastel sprinkles or even sparkly edible gold can make the presentation pop. If you’re feeling particularly artistic, pipe a few dollops of colored whipped cream to mimic flowers or bunny tails—it’s an adorable touch!
Side Dishes
Let your Easter Bunny Poke Cake steal the dessert spotlight, but consider pairing it with a simple fruit salad (fresh berries and juicy mandarins look gorgeous next to the pink cake) or a tangy lemon sorbet to balance the sweetness. Light, fizzy drinks like sparkling lemonade or strawberry punch also pair beautifully and keep things refreshingly spring-like.
Creative Ways to Present
This cake is already a stunner, but you can up the wow factor by cutting it into bunny shapes using a cookie cutter, or serving each slice on a bed of green-tinted coconut “grass.” Individual squares lined up on a platter, each topped with a different Easter candy, create a serve-yourself dessert bar everyone will love. For parties, serve in small mason jars for a cute grab-and-go option!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Easter Bunny Poke Cake covered tightly with plastic wrap or in an airtight container in the fridge. It’ll stay moist and delicious for up to 3 days—if it lasts that long! The pudding actually keeps the cake tender, so every bite feels freshly made.
Freezing
You can freeze this poke cake, though it’s best to do it before adding the whipped topping and decorations. Wrap the cooled, pudding-filled cake tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge, add your fluffy topping and finishing touches, and it’s ready to impress all over again.
Reheating
No need to reheat—Easter Bunny Poke Cake is meant to be served refreshingly cold! Simply remove from the refrigerator a few minutes before serving to let the flavors bloom, but always keep any leftovers chilled for best texture and taste.
FAQs
Can I use a different flavor of pudding?
Absolutely! Swap in white chocolate or even cheesecake-flavored instant pudding for a playful twist on tradition. Just be sure to use an instant mix for best results, so the pudding sets quickly and fills those cake holes beautifully.
What if I don’t have pink food coloring?
No problem at all. You can use any food color you’d like, or skip it for a classic white cake vibe. For natural coloring, try a splash of beet juice (you’ll never taste it!) or some raspberry puree stirred into the batter.
How far ahead can I make this cake?
You can prep your Easter Bunny Poke Cake the night before your gathering—just keep it refrigerated until you’re ready to serve. If storing longer than a day, hold off on any delicate decorations like marshmallows or candies until just before serving, so they stay perky and pretty.
Is there a way to make this cake more coconutty?
Yes! Add half a teaspoon of coconut extract to the pudding or the whipped topping for extra coconut flavor, or sprinkle toasted coconut flakes over the top for a deeper, nuttier profile. The coconut lovers at your table will be over the moon.
Can this recipe be made gluten-free?
Definitely! Just use a gluten-free white cake mix and double-check that your pudding mix and decorations are gluten-free. The Easter Bunny Poke Cake will still be every bit as cheery and delicious.
Final Thoughts
If you’re searching for a feel-good, foolproof dessert with show-stopping looks and a crowd-pleasing flavor, this Easter Bunny Poke Cake promises to deliver big smiles and even bigger bites. I hope you have the best time making and sharing it—don’t be surprised when everyone asks for the recipe!
Print
Easter Bunny Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (includes chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a whimsical and delicious Easter Bunny Poke Cake, a delightful treat perfect for spring celebrations. This colorful and fun dessert features a moist white cake filled with creamy vanilla pudding, topped with fluffy whipped cream, coconut flakes, and festive Easter decorations.
Ingredients
For the Cake:
- 1 box white cake mix (plus ingredients called for on the box—typically egg whites, oil, and water)
For the Filling and Topping:
- 1 box (3 oz) instant vanilla pudding mix
- 2 cups cold milk
- Pink food coloring
- 1 tub (8 oz) whipped topping (thawed)
- 1 cup sweetened shredded coconut
- Pastel sprinkles or sanding sugar
- Bunny marshmallows or Easter candies for decoration
Instructions
- Preheat and Prepare: Preheat the oven and grease a 9×13-inch baking dish. Prepare the white cake batter and tint with pink food coloring. Bake as directed.
- Poke and Fill: Poke holes in the cake and pour prepared pudding over it. Top with whipped cream.
- Decorate: Tint coconut with pink food coloring, sprinkle over cake along with pastel sprinkles. Add bunny marshmallows or candies.
- Chill and Serve: Refrigerate for at least 2 hours before serving.
Notes
- You can use other pastel colors instead of pink for a different look.
- For a stronger coconut flavor, add 1/2 teaspoon coconut extract to the pudding or topping.
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