What I love most is how forgiving it is. You don’t have to be an experienced baker at all. If you can mix batter and stir pudding, you’re already halfway there. And the end result still looks like something you spent way more time on.

It’s also one of those desserts that makes people smile before they even take a bite. Bright colors, soft texture, creamy topping… it just fits Easter perfectly.

Ingredients Needed for the Recipe

• White cake mix plus ingredients on the box – This forms the base of the cake. I stick with white cake mix because it shows off those pastel colors beautifully.
• Instant cheesecake pudding mix – This is what gives the cake that soft, creamy texture inside every bite.
• Milk – Used to prepare the pudding and keep it smooth and pourable.
• Cool Whip whipped topping – Adds a light, fluffy layer on top that balances the richness of the pudding.
• Easter sprinkles or candies – These are for decoration and bring that festive Easter feel.
• Gel food coloring (pink, purple, yellow, light blue) – Helps create those soft pastel swirls without thinning the batter.

How to make Easter Poke Cake with Cheesecake Pudding (Easy Bunny Cake Recipe)?

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Step 1 – Prepare the Oven and Pan

Start by preheating your oven to 350 degrees F. Lightly grease a 9 x 13 inch baking dish so the cake doesn’t stick later.

I usually don’t overthink this part. Just make sure every corner is coated, especially the edges where cakes like to cling a bit.

Step 2 – Mix the Cake Batter

Prepare the white cake mix according to the instructions on the box. Once it’s smooth and ready, divide it evenly into four bowls.

This step feels a little messy sometimes, but it’s worth it. Try to keep the portions close so the colors bake evenly.

Step 3 – Add the Colors

Add gel food coloring to each bowl – one pink, one purple, one yellow, and one light blue. Stir each one until the color is fully blended.

I like to go slow here. A little color goes a long way, and it’s easier to deepen it than to fix it if it gets too dark.

Step 4 – Layer and Swirl

Spoon the colored batters into your baking dish, alternating colors as you go. Don’t worry about perfection.

Once everything is in, use a toothpick or knife to gently swirl the colors together. Not too much, though. You want a marbled look, not one blended color.

Step 5 – Bake the Cake

Bake the cake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Your kitchen will smell amazing at this point, and the colors will still peek through the top just a bit.

Step 6 – Poke the Holes

Let the cake cool for around 10 minutes. Then take the handle of a wooden spoon and poke holes all over the cake.

I space them about one and a half inches apart and go about three quarters of the way down. This is what lets the pudding soak in later.

Step 7 – Cool Completely

Let the cake cool completely before adding anything else. This part matters more than it seems.

If the cake is still warm, the pudding won’t set right and can turn a bit runny.

Step 8 – Make the Pudding

In a medium bowl, whisk together the milk and both boxes of cheesecake pudding mix until it thickens slightly.

It should still be pourable but not watery. That balance makes all the difference.

Step 9 – Add the Pudding

Pour the pudding evenly over the cake, making sure it fills the holes. Use a spatula to gently spread it across the top.

I like to tap the pan lightly on the counter to help the pudding settle into the cake.

Step 10 – Chill the Cake

Place the cake in the refrigerator for about 20 minutes so the pudding can set properly.

This step locks everything together and gives that signature poke cake texture.

Step 11 – Add the Topping

Spread the Cool Whip over the top in an even layer. Don’t rush this part, it’s the final look.

Finish with Easter sprinkles or candies right before serving for that bright, festive finish.

Why This Cake Works So Well for Easter

There’s something about pastel colors and creamy textures that just fits the season. This cake checks both boxes without needing any complicated decorating skills.

It’s also incredibly easy to make ahead. I usually prepare it the day before and let it chill overnight, which honestly makes it even better.

The pudding soaks deeper into the cake, the flavors settle, and everything just feels more complete by the next day.

Tips

• Place the cake pan on a cutting board before adding pudding to make moving it easier.
• Tap the pan gently after pouring pudding so it settles into the holes.
• Use gel food coloring instead of liquid to avoid thinning the batter.
• Don’t over-swirl the batter or the colors will blend too much.
• Add sprinkles closer to serving time to keep them from softening.
• Make the cake a day ahead for better texture and flavor.
• Use the handle of a wooden spoon for evenly sized holes.

Serving Ideas for Spring Gatherings

I almost always serve this cake chilled, straight from the fridge. It slices clean and holds its shape really well, which makes it perfect for gatherings.

For Easter brunch, I like pairing it with fresh berries on the side. It adds a little freshness and balances the sweetness.

It’s also great for potlucks or family dinners because it travels easily. Just cover the pan and you’re good to go.

And honestly, it’s one of those desserts that works for all ages. Kids love the colors, adults love the texture. It just fits.

Simple Variations to Try

If you want to switch things up a little, this recipe is really flexible. You can play around without worrying too much about messing it up.

Sometimes I swap the cheesecake pudding for vanilla pudding when I want a lighter flavor. It still turns out soft and delicious.

• Use different pastel shades for baby showers or spring birthdays.
• Add mini chocolate eggs or marshmallow chicks on top.
• Try a lemon pudding version for a brighter flavor.
• Use homemade whipped cream instead of Cool Whip if you prefer.
• Mix in crushed candies for a more playful texture.

Every version still keeps that soft, creamy bite that makes poke cakes so good. That part never changes, and honestly, it’s why I keep coming back to this recipe.

It’s easy, it’s cheerful, and it always brings people back for seconds. That’s kind of the goal, right?

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Easter Bunny Poke Cake Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: easy Prep Time 20 mins Cook Time 25 mins Rest Time 30 mins Total Time 1 hr 15 mins

Cooking Temp: 175  C Servings: 12 Estimated Cost: $ 15.00 Calories: 385

Best Season: Spring, Easter

Description

This Easter Poke Cake is one of those bright, cheerful desserts that instantly makes the table feel festive and fun. Between the colorful marbled cake layers and the creamy cheesecake pudding topping, this easy Easter dessert is guaranteed to steal the show at any spring gathering. It uses a simple white cake mix transformed into a vibrant, make-ahead treat that stays moist and delicious for days.

ingredients

Servings

Cake Base

• 1 box white cake mix (16 oz, plus ingredients called for on the box (eggs, oil, water))
• 1 tsp gel food coloring (pink (Fuchsia))
• 1 tsp gel food coloring (purple (Violet))
• 1 tsp gel food coloring (yellow (Lemon Yellow))
• 1 tsp gel food coloring (light blue (Sky Blue))

Topping & Filling

• 2 boxes instant cheesecake pudding mix (3.5 oz each)
• 3.5 cups milk (cold, whole milk preferred)
• 1 tub whipped topping (8 oz (Cool Whip), thawed)
• 0.5 cup Easter sprinkles or candies (for garnish)

Instructions

1. Preheat and Prep

   Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish thoroughly.
   Placing the pan on a cutting board before adding pudding later makes it easier to move without spilling.
   Mark as complete

2. Prepare Batter

   Prepare the white cake mix according to the package directions using the required eggs, oil, and water.
   Mark as complete

3. Color the Batter

   Divide the prepared cake batter evenly into four separate bowls. Tint each bowl with pink, purple, yellow, and light blue gel food coloring, stirring until the color is evenly mixed.
   Gel food coloring provides vibrant pastel colors without thinning the batter.
   Mark as complete

4. Assemble and Bake

   Spoon the colored batters into the prepared baking dish, alternating colors as you go. Use a toothpick to gently swirl the colors together for a marbled look. Bake for 25 minutes until a toothpick inserted in the center comes out clean.
   Mark as complete

5. Poke Holes

   Let the cake cool for about 10 minutes. Use the handle of a wooden spoon to poke holes across the cake about 1.5 inches apart, going about three-quarters of the way through. Allow the cake to cool completely.
   The wooden spoon handle creates the perfect size hole to hold the pudding without the cake falling apart.
   Mark as complete

6. Make Pudding

   In a medium bowl, whisk together the cold milk and both boxes of instant cheesecake pudding until slightly thickened.
   Mark as complete

7. Soak the Cake

   Pour the pudding evenly over the cooled cake, spreading it gently so it fills the holes. Gently tap the pan on the counter to help the pudding settle.
   Mark as complete

8. Chill and Top

   Refrigerate the cake for 20 minutes until the pudding sets. Spread the whipped topping over the top and garnish generously with Easter sprinkles or candies.
   If using hard confetti sprinkles, add them closer to serving time to keep them crisp.
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 slice

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Amount Per Serving

Calories 385kcal

% Daily Value *

Total Fat 15.5gg24%

Saturated Fat 6.2gg31%

Trans Fat 0gg

Cholesterol 45mgmg15%

Sodium 420mgmg18%

Potassium 180mgmg6%

Total Carbohydrate 58gg20%

Dietary Fiber 0.5gg2%

Sugars 38gg

Protein 4.5gg9%

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Calcium 12% mg

Iron 4% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make Ahead: This cake is perfect for making the day before. Store it covered in the refrigerator until ready to serve.
• Sprinkle Tip: If you prefer crisp sprinkles, add them just before serving. If you like them soft, add them before refrigerating overnight.
• Pudding Variation: You can swap cheesecake pudding for vanilla pudding if you prefer a lighter flavor profile.
• Transport: Because this is a sheet cake, it travels very well to potlucks and church gatherings. Keep it chilled in a cooler if traveling long distances.

Keywords: Easter poke cake, cheesecake pudding cake, easy bunny cake, spring sheet cake, colorful Easter dessert, make-ahead Easter cake