Celebrate Easter with this Easter Bunny Poke Cake! A fluffy cake filled with creamy vanilla pudding, topped with whipped topping, candy decorations, and coconut bunny ears. A fun, festive dessert perfect for the season! #EasterDessert #PokeCake #BunnyCake
For the Cake:
1 box (18.25 oz) white or yellow cake mix
3 large eggs
1 cup water
½ cup vegetable oil
For the Filling:
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 container (8 oz) whipped topping (such as Cool Whip), thawed
For the Assembly:
Pastel-colored jelly beans or candy-coated chocolates (e.g., M&M’s)
1 cup shredded coconut (dyed pink or left white for bunny ears)
Optional: Candy eyes, licorice strips, or other decorations for bunny faces
Preheat Oven & Prepare Cake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, mix the cake mix, eggs, water, and vegetable oil until smooth. Pour into the prepared dish and bake according to package instructions (about 25-30 minutes).
Poke the Cake: Once baked, let the cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
Prepare the Filling: In a bowl, whisk together the vanilla pudding mix and cold milk until it thickens. Pour the pudding over the cake, spreading evenly into the holes. Refrigerate for 1 hour.
Add Topping & Decorate: Spread the whipped topping over the chilled cake. Decorate with jelly beans or M&M’s to create fun Easter patterns or bunny faces. Sprinkle shredded coconut on top to shape bunny ears if desired.
Finishing Touches: Add candy eyes, licorice whiskers, or other decorations to complete the bunny look. Chill for another 30 minutes before slicing and serving.
Customizing the Decorations: Feel free to get creative with other decorations like chocolate chips, edible glitter, or fruit.
Storage: Store leftovers in the fridge for up to 3 days.
Find it online: https://easyfoodflash.com/easter-bunny-poke-cake/