Print

Easter Bunny Poke Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

This Bunny Poke Cake is a vibrant and festive Easter dessert that combines colorful swirled cake batter with creamy white chocolate pudding and fluffy whipped cream. It’s easy to prepare and perfect for spring celebrations, offering a fun twist on traditional poke cake with bright pastel colors.

Ingredients

Cake

  • 1 box white cake mix
  • Ingredients listed on the box (eggs, water, oil)

Pudding Filling

  • 2 (3.3 oz.) boxes instant white chocolate pudding mix
  • 3 1/2 cups milk

Whipped Cream Topping

  • 2 cups heavy cream, chilled
  • 1/4 cup powdered sugar (or more to taste)
  • 1 teaspoon vanilla extract

Additional

  • Food coloring (blue, green, pink, and yellow)
  • Sprinkles for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to the temperature specified on the cake mix box. Grease a 9×13-inch baking dish thoroughly with baking spray to prevent sticking, then set it aside.
  2. Mix Cake Batter: Prepare the white cake mix according to the directions on the box using the listed ingredients (eggs, water, oil). Once mixed, divide the batter evenly into four separate bowls.
  3. Color the Batter: Add a few drops of each food coloring (blue, green, pink, yellow) to each bowl of batter and stir well to combine, creating vibrant pastel hues.
  4. Drop Colored Batter into Pan: Using a spoon, quickly drop small dollops of one colored batter at a time into the greased baking dish, spacing them a few inches apart. Repeat this with the other colors, layering dollops until all batter is used. Tap the pan gently on the counter to flatten the surface, avoiding spreading with a spatula to keep colors distinct.
  5. Swirl the Colors: Lightly swirl the colors with a toothpick, being careful not to over mix — you want a marbled effect, not a blended color. Then bake as directed on the cake mix box.
  6. Poke the Baked Cake: Once the cake is baked and cooled at room temperature for about 10 minutes, use the handle end of a wooden spoon to poke holes approximately one inch apart all over the top surface. Allow the cake to cool completely in the pan.
  7. Prepare Pudding: In a mixing bowl, whisk together the instant white chocolate pudding mixes and 3 1/2 cups milk until fully dissolved before the pudding thickens.
  8. Pour Pudding Over Cake: Pour the pudding evenly over the cooled cake, focusing on filling all the poke holes entirely. Spread any remaining pudding evenly over the surface. Refrigerate until the pudding sets completely.
  9. Whip the Cream: In a cold bowl, beat the chilled heavy cream and vanilla extract until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.
  10. Top and Garnish: Spread the whipped cream layer evenly over the set pudding layer. Garnish the top with sprinkles for a festive touch.
  11. Store and Serve: Keep the cake refrigerated until ready to serve for best texture and flavor.

Notes

  • Use a light hand when swirling the colored batter to keep distinct swirls and prevent muddy colors.
  • Filling the poke holes with pudding ensures every bite is moist and flavorful.
  • Chilling the heavy cream before whipping helps achieve better volume and stiff peaks.
  • This cake is best served chilled and stored in the refrigerator for up to 3 days.
  • You can customize colors based on your occasion or preferences.

Find it online: https://cookedbysarah.com/bunny-poke-cake-recipe/