Easter Poke Cake with Cheesecake Pudding (Easy Bunny Cake Recipe)
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Easter Poke Cake is one of those bright, cheerful desserts that instantly makes the table feel festive and fun. Between the colorful cake layers and the creamy cheesecake pudding topping, this easy Easter dessert is guaranteed to steal the show at any spring gathering. Every time I make it, someone asks for the recipe before they even finish their slice.
I have made this Easter poke cake so many times over the years that I could probably do it with my eyes closed.
It is one of my go-to Easter desserts when I need something easy, colorful, and guaranteed to please a crowd.
If you love fun holiday cakes like Easter poke cakes, you might also enjoy my Easter Dirt Cake Trifle, my Strawberry Gooey Butter Cake, or Lemon Blossoms recipes that are perfect for potlucks and church gatherings.
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Why This Easter Poke Cake Is the Perfect Easy Easter Dessert
This is one of those Easter cake recipes that looks impressive but is secretly very easy to make.
I love that it uses a simple white cake mix and turns it into something that feels special and homemade.
The cheesecake pudding makes every bite soft, creamy, and flavorful, and the bright pastel colors make it perfect for Easter parties, spring celebrations, and kid-friendly holiday desserts.
Another reason I love this recipe is that it is a make-ahead Easter dessert.
I can prepare it the day before, pop it in the fridge, and know dessert is completely handled.
That alone makes it a winner in my kitchen.
Ingredients for Easter Poke Cake
This colorful Easter poke cake comes together with simple grocery store ingredients that I always keep on hand during the spring baking season.
- White cake mix plus the ingredients called for on the box
This is the base of the cake and keeps the recipe easy and consistent every time. I use a classic white cake mix because it takes food coloring beautifully. Any brand works well here. - Instant cheesecake pudding mix
This adds a rich, creamy layer that soaks into the cake and gives it that signature poke cake texture. Cheesecake pudding is my favorite, but vanilla pudding can be used if needed. - Milk
Milk is used to prepare the pudding and helps it stay smooth and pourable. Whole milk works best in my kitchen, but two percent also works well. - Cool Whip whipped topping
This creates a light and fluffy topping that balances the richness of the pudding. You can use homemade whipped cream if you prefer, but Cool Whip holds up beautifully for make ahead desserts. - Easter sprinkles or Easter candies
These add the final festive touch and make the cake feel extra special for Easter celebrations. - Gel food coloring in pink, purple, yellow, and light blue
Gel food coloring gives vibrant pastel colors without thinning the batter. This is my personal trick because liquid food coloring can make the cake batter too runny.
These are the exact shades that I used:
- Pink: Americolor Gel Food Coloring in Fuchsia
- Purple: Americolor Gel Food Coloring in Violet
- Yellow: Americolor Gel Food Coloring in Lemon Yellow
- Light Blue: Americolor Gel Food Coloring in Sky Blue
How to Make Easter Poke Cake
This easy Easter poke cake comes together in a few simple steps and is perfect even if you are not an experienced baker.
Pro Tips for the Best Easter Poke Cake
One trick that works every time in my kitchen is placing the cake pan on a cutting board before adding the pudding.
It makes it easier to move the cake to the refrigerator without spilling.
I also like to gently tap the pan on the counter after pouring the pudding to help it settle into the holes.
If you are using hard confetti sprinkles or candies, add them closer to serving time so they stay crisp.
Refrigerating overnight will soften them slightly, which is great if you prefer a softer texture.
Serving Ideas for Easter Dinner, Brunch, and Spring Parties
This Easter poke cake is perfect served chilled straight from the refrigerator.
I love cutting it into generous squares and serving it alongside fresh berries or a cup of coffee.
It also works beautifully as a dessert for Easter brunch, church potlucks, family dinners, or spring birthday parties.
Because it is a sheet cake, it is ideal for feeding a crowd and travels well to gatherings.
If you’re looking for other Easter dessert, check out my Easter Rice Krispie Brownies or Easter Pretzel Flowers.
Recipe Variations
If you want to switch things up, you can easily customize this Easter cake recipe.
Try using different pastel color combinations for baby showers or spring birthdays.
Swap the cheesecake pudding for vanilla pudding if you want a lighter flavor.
You can also decorate the top with mini chocolate eggs, marshmallow chicks, or pastel candies for a fun Easter candy poke cake.
Frequently Asked Questions
Yes, this cake is perfect for making ahead. I often make it the day before Easter and keep it refrigerated until serving.
Store leftovers covered in the refrigerator for up to three days. The cake stays moist and flavorful.
I do not recommend freezing this cake because the pudding and whipped topping do not thaw well.
I always use the handle of a wooden spoon because it creates holes that are just the right size to hold the pudding without falling apart. You could also use the handle of a table spoon or a wooden skewer.
This Easter poke cake is one of those recipes I come back to year after year because it never fails me.
If you give it a try, I would love to hear how it turns out in your kitchen.
Leave a comment below and let me know how you decorated yours or who you shared it with this Easter.
Easter Poke Cake
Ingredients
- 1 box, 16 oz white cake mix + ingredients called for on the box
- 2 boxes, 3.5 oz each instant cheesecake pudding mix
- 3 ½ cups milk
- 1 tub, 8 oz Cool Whip whipped topping
- Easter sprinkles
- gel food coloring in pink, purple, yellow, and light blue
Directions
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish. Set aside.
- Prepare cake mix according to package directions. Divide the cake mix evenly into four separate bowls. Use gel food coloring in pink, purple, yellow, and light blue to tint the bowls of cake batter. Stir until each color is consistently distributed.
- Working quickly, spoon each color of cake batter into the greased baking dish. Continue spooning the batter into the dish until all batter has been added. Use a toothpick to slightly swirl the colors. Bake for 25 minutes until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes then use the handle end of a wooden spoon to poke holes about 1 1/2 inches apart all across the cake, poking about 3/4 of the way through the cake. Cool completely.
- In a medium bowl, whisk together the milk and both boxes of pudding mix until the mixture is just slightly thickened. Pour pudding over the cool cake. Spread the remaining pudding over the top of the cake.
- Refrigerate 20 minutes until pudding sets completely. Top with Cool Whip. Garnish with Easter sprinkles or candies.
Notes
Equipment
Nutrition Facts
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I can’t find the cheese cake pudding mix what else can I use
See if you can find the white chocolate pudding mix. If not, you can use it other chocolate pudding or vanilla. Both would be delicious!
Beautiful cake!