Description
Indulge in the festive spirit with this adorable Easter Bunny Poke Cake. A moist white cake soaked in creamy vanilla pudding, topped with pink whipped topping, green coconut ‘grass,’ and colorful Easter candy decorations. It’s a delightful treat that’s as fun to make as it is to eat!
Ingredients
Scale
Cake:
- 1 box white cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
Pudding Layer:
- 1 (3 oz) box instant vanilla pudding mix
- 2 cups milk
Topping:
- 1 cup whipped topping (such as Cool Whip)
- Pink food coloring
- Green food coloring
- 1 cup shredded sweetened coconut
- Easter-themed candy (such as bunny Peeps, pastel M&Ms, or jelly beans) for decoration
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking dish with nonstick spray.
- Mix and Bake: Prepare and bake white cake according to package directions. Cool for 10 minutes.
- Make Holes: Use a wooden spoon handle to poke holes across the cake surface.
- Prepare Pudding: Whisk pudding mix and milk together, pour over the cake. Refrigerate for 1 hour.
- Add Toppings: Tint whipped topping pink, spread on cake. Tint coconut green and sprinkle over the top.
- Decorate: Add Easter candy decorations as desired. Refrigerate until serving.
Notes
- You can substitute vanilla pudding with coconut or banana pudding for a different flavor.
- Make the cake a day ahead and decorate just before serving for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
