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This eye-catching Easter Bunny Poke Cake turns a simple boxed cake mix into a fun spring dessert that's a hit with kids and grown-ups alike. When you cut into it, you'll reveal pretty pastel rainbow colors inside with pockets of pudding that make every bite super moist and tasty—just what you need for your Easter get-together.
I first baked this cake when my nieces came over for our yearly Easter egg hunt weekend. They couldn't believe their eyes when I cut the first slice and showed all the colors inside. Now they don't let me show up to any spring family thing without it.
Essentials Ingredients
- White cake mix plus box ingredients: Gives you the perfect plain background to add your pretty colors and works every time
- Instant vanilla pudding mix: Makes those yummy creamy spots that define a real poke cake
- Milk: Full-fat works best for super creamy pudding but any kind does the job
- Whipped topping: Gets mixed into pudding and used as frosting for that airy, fluffy texture
- Vanilla extract: Just a bit brings out homemade taste that box mixes sometimes don't have
- Food coloring in pink, blue, and yellow: Soft shades make it feel like springtime
- White chocolate chips: Once melted and spread on top, they stop the cake from getting too wet
- Pastel sprinkles: The final touch that makes everyone smile at your dessert
Step-by-Step Instructions
- Prepare the batter:
- Mix your cake mix following the box instructions until it's totally smooth. Don't rush this part—good mixing means your cake will have even texture. While you're at it, heat your oven to 350°F and grease your pan so the cake won't stick.
- Create the pastel layers:
- Split your batter evenly into three bowls using a measuring cup to get it right. Add food coloring to each bowl, starting with just a couple drops. Mix well and add more tiny bits until you get soft pastel colors. Remember they'll look a bit lighter after baking.
- Layer the colors:
- Dump the first colored batter into your greased pan and spread it out to all the edges. Then carefully pour the second color so it partly covers the first. Last, add the third color for a nice swirled look. Don't stir them all together—you want separate colored areas.
- Bake to perfection:
- Stick it in the hot oven for 30 minutes, then check by poking with a toothpick. You want it to come out mostly clean with maybe a few moist bits but no raw batter. Let it cool all the way, about 1-2 hours, or pop it in the fridge for 30 minutes if you're in a hurry.
- Create the poke effect:
- Take a wooden spoon handle and poke holes all over the cake, about an inch apart. Push down almost to the bottom but not through it. You should see clear holes that don't wreck the cake's shape.
- Prepare the filling:
- Beat the pudding mix with milk for 2 full minutes until it starts to get thick but still pours easily. Gently mix in 1 cup of whipped topping and some vanilla for extra tastiness. Your filling should look glossy and smooth.
- Fill and soak:
- Pour your pudding mix all over the cake, making sure it goes into those holes. Use a spatula to help guide it in. Tap the pan on the counter a few times so the pudding sinks down into all the holes.
- Add white chocolate layer:
- Melt white chocolate chips in the microwave, 30 seconds at a time, stirring between until smooth. Pour this over the cake while it's still a bit warm and spread it evenly. This makes a tasty barrier that keeps the cake from getting soggy.
- Frost and decorate:
- After the chocolate hardens, spread lots of whipped topping over everything, making pretty swirls if you want. Right away sprinkle on your decorations before the topping gets firm so they'll stick. Pastel colors look best for Easter.
- Chill and serve:
- Put the cake in the fridge for at least 2 hours before serving so all the layers can set up and flavors can mix together. It's even better if you can leave it overnight. Cut into squares to show off the pretty colored insides.
The vanilla pudding is honestly what makes this cake so special to me. I tried lots of so-so poke cakes before I figured this trick out. Adding whipped topping to the pudding turns it into this amazing mousse-like filling that takes this from just another cake to something people always ask me about.
Make-Ahead Magic
This Easter Bunny Poke Cake is perfect when you're busy planning other stuff. You can make it up to two days before your party, and it actually gets better sitting in the fridge. The pudding keeps working its magic on the cake, making it softer but still holding together nicely. If you're making it way ahead of time, wait to add the sprinkles until a few hours before serving so they stay bright and pretty.
Creative Variations
Once you know the basics of this Easter cake, you can switch things up however you want. Try using lemon pudding with yellow cake for something tangy and fresh. If you love chocolate, go for chocolate cake with chocolate pudding for a super rich treat. During other holidays, swap out the pastel colors—maybe red and green for Christmas or orange and black for Halloween. The method stays the same but you can match any occasion with different colors.
Serving Suggestions
To make your Easter dessert table look amazing, put this cake next to some fresh berries and mint leaves for extra color. Adding a spoonful of fresh whipped cream on each plate makes it look fancy. For something really special, serve slices with scoops of pastel ice cream that match the cake colors. This cake goes great with coffee or tea for the adults and milk for the kids, so it works for any Easter gathering from morning brunch to dinner.
The Story Behind Poke Cakes
Poke cakes first got popular back in the 1970s when Jell-O started sharing recipes that used their products in everyday baking. The idea of poking holes and filling them with yummy stuff changed home baking by creating super moist, tasty cakes without much work. People still love poke cakes today because you can make them so many different ways, they look cool when sliced, and everybody enjoys eating them. This Easter version keeps the tradition going while adding modern touches like the white chocolate layer and festive colors.
Frequently Asked Questions
- → Can I swap the pudding flavor?
Absolutely! Try lemon, coconut, or even chocolate pudding for a fun change.
- → What stops the cake from sticking?
Make sure to grease the pan well with butter or cooking spray, or place parchment paper at the bottom to ensure it pops out smoothly.
- → How long should it sit in the fridge?
Let it chill at least 2 hours or ideally overnight to bring out the best flavors and texture.
- → Can I make this a day before?
Yes, you can prepare and refrigerate the cake up to a day earlier. Add final toppings like whipped cream or sprinkles just before serving.
- → Why do you poke the cake?
It lets the creamy pudding soak right in, keeping the cake moist and delicious in every bite.