Easter Bunny Poke Cake
Ingredients:
1 box white cake mix (plus ingredients listed on the box)
1 package (3 oz) instant vanilla pudding mix
1¾ cups milk
1 cup whipped topping
1 cup white chocolate chips, melted
Pastel sprinkles for decoration
Marshmallow bunny Peeps and mini chocolate eggs (optional, for garnish)
Step-by-Step Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a large bowl, prepare the white cake batter according to the package instructions.
Divide the batter evenly into three separate bowls. Add a few drops of food coloring to each bowl to achieve your desired pastel shades. Mix until the colors are evenly distributed.
Tip: Use gel food coloring to achieve vibrant hues without altering the batter’s consistency.
2. Layer and Swirl the Batter
Using a spoon or ice cream scoop, drop alternating spoonfuls of each colored batter into the prepared baking dish, creating a patchwork of colors.
Once all the batter is in the pan, gently tap the dish on the counter to settle any air bubbles.
For a marbled effect, use a toothpick or knife to lightly swirl the colors together. Be careful not to overmix, as you want to maintain distinct colors.
Tip: Swirling too much can muddy the colors. A gentle hand ensures a beautiful marbled appearance.
3. Bake the Cake
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Tip: Avoid overbaking to ensure the cake remains moist.
4. Poke and Fill with Pudding
While the cake is still warm, use the handle of a wooden spoon or a large straw to poke holes evenly across the surface, spacing them about 1 inch apart.
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and slightly thickened, about 2 minutes.
Pour the pudding mixture over the cake, ensuring it fills the holes. Use a spatula to spread it evenly across the surface.
Tip: Pouring the pudding while it’s still liquid allows it to seep deeply into the cake, enhancing moisture and flavor.
5. Chill and Set
Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to let the pudding set and the flavors meld.
Tip: For best results, refrigerate overnight. This allows the cake to fully absorb the pudding, resulting in a moist texture.
6. Add Whipped Topping and Decorate
Once the cake has chilled and the pudding is set, spread the thawed whipped topping evenly over the surface.
Drizzle the melted white chocolate over the cake for extra richness.
Decorate with pastel sprinkles, marshmallow bunny Peeps, and mini chocolate eggs as desired.
Tip: For a “grass” effect, tint shredded coconut with green food coloring and sprinkle it over the whipped topping before adding other decorations.
Serving and Storage Tips
Serving: Slice the cake into squares and serve chilled. This dessert pairs wonderfully with a cup of tea or a glass of cold milk.
Storage: Cover the cake with plastic wrap or store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: While the cake can be frozen, it’s best to do so before adding the whipped topping and decorations. Wrap the cooled, undecorated cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before adding the toppings and serving.