Easter Bunny Poke Cake

This vibrant Easter Bunny Poke Cake turns a basic boxed mix into a fun spring dessert that'll wow kids and grown-ups alike. Every slice shows off pretty pastel rainbow colors inside with pockets of pudding that make it super moist and yummy—just what you need for your Easter get-together.

I started making this cake for my nieces during our yearly Easter egg hunt. They couldn't stop smiling when they saw the colors inside, and now they beg for this cake at every spring family event.

Key Ingredients

• White cake mix plus box ingredients: Makes the perfect plain base for adding your pretty colors and always turns out great
• Instant vanilla pudding mix: Gives you those yummy moist pockets that make this a true poke cake
• Milk: Whole milk makes the creamiest pudding but any kind will do
• Whipped topping: Used in the pudding and as frosting for a fluffy cloud-like feel
• Vanilla extract: Just a little bit boosts the flavor that boxed mixes sometimes don't have
• Food coloring in pink, blue, and yellow: Creates soft spring Easter vibes
• White chocolate chips: When melted and spread on top adds sweetness and keeps the cake from getting too wet
• Pastel sprinkles: The final touch that makes this cake look extra special

Easy Directions

Mix your batter:

Follow the box directions and stir your cake mix until it's smooth with no clumps. Don't rush this part—good mixing means your cake will have nice texture throughout. Now's also when you should heat your oven to 350°F and grease your pan so nothing sticks.

Make your pastel colors:

Split your batter equally into three bowls using a measuring cup to get it right. Add food coloring a tiny bit at a time to each bowl. Mix well and slowly add more until you get soft pastel colors. Remember they'll look a bit lighter after baking.

Pour in the colors:

Start with your first colored batter in the greased pan, spreading it all the way to the edges. Next, pour the second color on top but don't cover everything. Finally, add the third color to create a pretty swirl pattern. Don't stir too much—you want to see the different colors.

Bake it right:

Put it in the hot oven for about 30 minutes, then check by poking with a toothpick. You want the toothpick to come out mostly clean with maybe a few crumbs. Let it cool all the way, which takes 1-2 hours, or speed things up in the fridge for 30 minutes.

Make the holes:

Take a wooden spoon handle and poke holes about an inch apart all over the cake. Push down almost to the bottom but not all the way through. You should see the holes clearly but don't make them so big that they wreck the cake.

Whip up the filling:

Mix the pudding and milk really well for 2 full minutes until it starts to thicken but can still be poured. Then gently mix in 1 cup of whipped topping and some vanilla for extra yumminess. It should feel silky when you're done.

Add the filling:

Pour your pudding mix all over the cake, making sure it goes into the holes. Use a spatula to guide it where you want. Tap the pan gently on the counter a few times to help the pudding sink down into all the holes.

Make a chocolate layer:

Melt the white chocolate chips in your microwave, stopping every 30 seconds to stir until smooth. Pour this over the cake while it's still a bit warm and spread it out evenly. This tasty layer keeps the moisture from the cake from making your topping soggy.

Top it off:

Once the chocolate has hardened, spread a thick layer of whipped topping all over, making swirls if you want. Right away, sprinkle your decorations on top before the topping sets so they'll stick. Pastel colors work best for an Easter theme.

Let it set and enjoy:

Put the cake in the fridge for at least 2 hours before serving so everything can set and the flavors can mix together. For the best taste, leave it overnight. Cut into squares to show off the pretty pastel insides.

The vanilla pudding is honestly my favorite part of this whole thing. I tried making poke cakes for years and they were just okay until I figured out this trick. Adding whipped topping to the pudding turns it into something like mousse that makes this cake extra special—guests always want to know what I did differently.

Perfect Do-Ahead Dessert

This Easter Bunny Poke Cake is so handy because you can make it early. You can fix 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 every bite more flavorful while still keeping its shape. 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.

Fun Twists To Try

This Easter cake idea gives you tons of ways to make it your own. Try using lemon pudding with yellow cake for a tangy version. If you love chocolate, go for chocolate cake with chocolate pudding for something super rich. During other times of year, swap out pastel colors for holiday themes—maybe red and green at Christmas or orange and black for Halloween. The basic steps stay the same but you can change how it looks for any party.

Ways To Serve It

For a knockout Easter dessert spread, put this cake next to some fresh berries and mint leaves for natural color pops. Add a spoonful of fresh whipped cream on each plate to make it extra fancy. Want to go all out? Serve slices with pastel ice cream that matches the cake colors. This treat 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.

Where Poke Cakes Came From

Poke cakes got really 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 tasty liquids changed home baking by creating super moist, delicious cakes without much work. Today, people still love poke cakes because they're so flexible, look amazing when sliced, and always please a crowd. This Easter version keeps the tradition going while adding new touches like the white chocolate layer and festive spring colors.

Frequently Asked Questions

→ Can I try other types of pudding?

Absolutely! Swap the vanilla pudding for flavors like coconut, lemon, or chocolate to shake things up.

→ What’s the best way to stop the cake from sticking?

Coat your pan with butter or a non-stick spray. A sheet of baking paper at the base really reduces any sticking issues.

→ How long should it stay in the fridge?

Let it chill for a solid two hours minimum, but letting it sit overnight makes both flavor and texture better.

→ Is it okay to prep this dessert a day in advance?

Yes! You can make and refrigerate it up to a day ahead. Save the whipped topping and sprinkles for just before serving.

→ Why poke holes into the cake?

The holes are super important! They let the pudding blend into the cake, making every bite soft and full of flavor.