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Easter Bunny Poke Cake

A vibrant, playful cake layered with creamy pudding and decorated with candy, perfect for celebrations and potlucks.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake and pudding
  • 1 box white cake mix Ingredients required as per box instructions (usually eggs, oil, water)
  • 1 package (3.4 oz) instant white or vanilla pudding mix
  • 2 cups milk
  • a few drops Food coloring (pink, blue, yellow) For coloring the cake batter
For the decoration
  • 1 tub (16 oz) whipped topping, thawed
  • 1 cup mini marshmallows
  • 1/2 cup shredded coconut, tinted green with food coloring
  • 1/4 cup jelly beans or pastel candy
  • 1 small candy bunny or bunny-shaped candy for decoration

Method
 

Preparation
  1. Preheat oven according to cake mix instructions and grease a 9×13 inch baking pan.
  2. Prepare the cake batter as directed on the box.
  3. Divide the batter evenly into three bowls.
  4. Add a few drops of pink food coloring to one bowl, blue to the second, and yellow to the third. Stir each until color is well distributed.
  5. Pour the colored batters into the pan in layers or swirled together as you prefer.
  6. Bake according to the cake mix instructions.
  7. Allow the cake to cool completely.
  8. Once cooled, use the handle of a wooden spoon or a large straw to poke holes all over the cake.
Assembly
  1. Prepare pudding by whisking together pudding mix and milk until thickened.
  2. Pour the pudding evenly over the cake, letting it seep into the holes.
  3. Refrigerate for about 30 minutes.
  4. Spread the whipped topping evenly over the pudding layer.
  5. Decorate the top with mini marshmallows, green-tinted coconut to resemble grass, jelly beans, and place the candy bunny on top.

Notes

Slice with a wide blade so each portion shows the watercolor layers and those pudding-soaked pockets. Serve chilled on colorful plates. Best enjoyed within 3-4 days, and refrigerate until serving.