Easter is a time for celebration, family gatherings, and, of course, delicious desserts. One of the most delightful and visually stunning treats you can make for the holiday is a Homemade Easter Bunny Poke Cake. This cake is not only incredibly moist and flavorful, but it also features colorful layers that perfectly capture the spirit of Easter.

If you love festive sweets, you might also enjoy this Rose Milk Cake Recipe, another visually stunning and flavorful dessert perfect for celebrations.

What is a Poke Cake?

A poke cake is a type of cake that has holes poked into it after baking, allowing a flavorful liquid—such as pudding, Jell-O, or sweetened condensed milk—to seep into the cake, making it extra moist and flavorful.

For our Easter Bunny Poke Cake, we’ll use a colorful Jell-O filling to achieve a bright and festive appearance. If you love layered and colorful desserts, you might want to check out this Pumpkin Pecan Cobbler, which has a gooey, irresistible texture.

Ingredients for the Easter Bunny Poke Cake

For the Cake:

1 box of white cake mix (or your favorite homemade vanilla cake recipe)
1 cup water
½ cup vegetable oil
3 large eggs

For the Poke Filling:

1 package (3 oz) of strawberry or raspberry Jell-O
1 package (3 oz) of lemon or lime Jell-O
2 cups boiling water
1 cup cold water

For the Frosting:

2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
Food coloring (optional, for pastel effects)

For Decoration:

Marshmallow bunny ears (cut large marshmallows in half and shape them into ears)
Easter sprinkles or edible glitter
Mini chocolate eggs
Pastel-colored jelly beans

Step-by-Step Instructions to Make Easter Bunny Poke Cake

Step 1: Prepare the Cake

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the white cake mix, water, vegetable oil, and eggs. Mix until well combined and smooth.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before proceeding to the next step.

If you’re looking for another easy and quick dessert, this 5-Minute Cake is perfect for those moments when you need a fast yet delicious treat!

Step 2: Prepare the Jell-O Filling

In two separate bowls, dissolve each Jell-O packet in 1 cup of boiling water.
Stir in ½ cup of cold water into each bowl and mix well.
Using the end of a wooden spoon or a skewer, poke holes all over the cooled cake, ensuring they are evenly distributed.
Carefully pour the strawberry Jell-O over one half of the cake and the lemon Jell-O over the other half.
Place the cake in the refrigerator and allow it to chill for 2-3 hours, so the Jell-O sets completely.

Step 3: Prepare the Frosting

In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
If desired, divide the frosting into separate bowls and tint each portion with pastel food coloring.
Spread the whipped topping evenly over the chilled poke cake.

If you love light and fluffy desserts, you might enjoy trying Fluffy Japanese Cheesecake, a delicate and airy treat that melts in your mouth.

Step 4: Add the Easter Bunny Decorations

Sprinkle shredded coconut on top to resemble fluffy bunny fur.
Place marshmallow ears on one side of the cake to mimic a bunny’s face.
Decorate with Easter sprinkles, mini chocolate eggs, and jelly beans.
Optionally, use melted chocolate or edible markers to draw a cute bunny face.

For another fun Easter treat idea, check out this Strawberry Punch Cake, which is packed with fresh strawberry flavor!

Tips for the Best Easter Bunny Poke Cake

Use a homemade white cake for an extra special touch instead of a boxed mix.
Chill the cake overnight to enhance the flavors and texture.
Experiment with different Jell-O flavors to create a vibrant, multi-colored cake.
Use a piping bag to create decorative frosting swirls for a more elegant presentation.
Make mini poke cakes using a muffin tin for individual Easter treats.

Why This Easter Bunny Poke Cake is a Must-Try

This Homemade Easter Bunny Poke Cake is the ultimate festive dessert, combining moist cake layers with a burst of fruity flavors and a light, creamy topping. The vibrant colors and delightful Easter decorations make it a showstopper for any Easter celebration.

If you’re looking for more dessert inspiration, you might enjoy this Fresh Blueberry Cheesecake, which is packed with fresh fruit flavor and creamy cheesecake goodness.

Whether you’re hosting a family gathering, a springtime brunch, or an Easter egg hunt, this cake will impress your guests and satisfy their sweet tooth.

If you’re looking for a fun, easy, and delicious Easter dessert, this recipe is perfect! The combination of fluffy cake, fruity filling, and creamy frosting ensures a crowd-pleasing treat that will have everyone coming back for seconds.

🌸 Happy Easter & Happy Baking! 🎂🐰

Homemade Easter Bunny Poke Cake

Author: kynall

Print Recipe

Description

Easter Poke Cake is a fun, flavorful, and easy-to-make Easter dessert recipe.

Ingredients

Scale

1 box white cake mix
ingredients listed on the box (eggs, water, oil)
2 (3.3 oz.) boxes instant white chocolate pudding
3 1/2 cups milk
2 cups heavy cream
1/4 cup powdered sugar(or more to taste)
1 teaspoon vanilla extract
Food coloring (blue, green, pink, and yellow)

Instructions

Preheat the oven to a temperature specified on the box. Grease a 9×13 inches baking dish with baking spray and set aside.
Prepare the cake mix according to the directions listed on the box.
Next, divide the mixture into 4 equal portions and add a few drops of food coloring in each bowl, and stir well.
Then using a spoon, make small droops of each mixture in the bottom of the baking dish. Drops will spread in greased dish so you should do this quickly. I suggest you to drop one color at the time leaving a few inches apart between the drops, then make the drops with second color, then the third, then the fourth, until you cover the bottom of the pan. Then drop another layer on top until use all the batter. Finally, tap the baking dish on the counter to flatten the surface, do not spread with the spatula to avoid mixing the colors. Using a toothpick, swirl the colors just a little bit. Do not over mix, you want the colors swirled not mixing together. Bake as directed on the box.
When the cake is baked, and sit at room temperature for about 10 minutes, poke the cake. Use the handle end of a wooden spoon poke holes all over the top of the cake, almost an inch apart, then allow it to cool completely.
In a bowl, combine the white chocolate pudding and milk, whisking until the pudding is dissolved. Before the pudding sets completely, pour it over the cooled cake, trying to fill all the holes completely. Spread remaining pudding on top and place in the fridge to set completely.
When the pudding is set and the cake is completely cooled, top the cake with whipped cream. Mix chilled heavy cream and vanilla extract until soft peaks form. Add powdered sugar and mix until stiff peaks form. Spread over the pudding layer.
Garnish with sprinkles before serving.
Store in the fridge.