Easter Bunny Poke Cake
Easter Bunny Poke Cake is a colorful and festive dessert perfect for Easter celebrations. A moist white cake is swirled with pastel colors, soaked with creamy vanilla pudding, and topped with fluffy whipped topping and fun Easter decorations. Easy to make and visually stunning, it’s a crowd-pleaser for kids and adults alike!
Ingredients
- 1 box white cake mix
- Food coloring gels in pastel shades
- 3 oz instant vanilla pudding mix
- 1¾ cups cold milk
- 8 oz whipped topping
- 1 cup white chocolate chips
- Pastel sprinkles
- Marshmallow bunny Peeps
Instructions
- Bake the Cake: Prepare the cake batter according to the package instructions. Divide it into three bowls and tint each portion with a different pastel food coloring. Drop spoonfuls of each color randomly into a greased 9x13-inch pan, then gently swirl them with a toothpick. Bake at 350°F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes
- Poke the Holes: Using the handle of a wooden spoon or a skewer, poke holes evenly across the cake, spacing them about ½ inch apart. The more holes, the better the pudding soaks in!
- Add the Pudding: In a medium bowl, whisk the pudding mix and cold milk until smooth. Let it sit for 2-3 minutes to slightly thicken. Pour the pudding evenly over the cake, ensuring it seeps into the holes. Cover and refrigerate for at least 1 hour to let the flavors meld.
- Add the Toppings: Once the cake is chilled, spread the whipped topping evenly over the pudding layer. Drizzle melted white chocolate on top for extra sweetness, then sprinkle pastel sprinkles for a festive touch.
- Decorate and Serve: For an extra Easter touch, place marshmallow bunny Peeps around the edges and scatter mini chocolate eggs in the center.