Easter Bunny Poke Cake
Ingredients:
1 box white cake mix (plus ingredients to prepare)
Pink and blue food coloring
1 package (3 oz) instant vanilla pudding mix
1¾ cups cold milk
1 container whipped topping (8 oz), thawed
Pastel sprinkles for topping
Directions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Prepare the white cake mix as directed on the box. Divide batter into two bowls and tint one pink and one blue.
Pour each color into the pan in sections, gently swirling with a knife for a marbled effect.
Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes.
Use the handle of a wooden spoon to poke holes all over the cake.
In a bowl, whisk together pudding mix and milk until slightly thickened. Pour over the cake, letting it seep into the holes.
Chill the cake in the fridge for at least 1 hour.
Spread whipped topping over the chilled cake and decorate with pastel sprinkles.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 45 minutes
Kcal: 290 kcal | Servings: 12 servings
Tips:
Let the cake cool slightly before poking holes so it holds its shape.
Chill the pudding slightly before pouring to help it stay creamy and thick.
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