Easter Poke Cake with Cheesecake Pudding (Easy Bunny Cake Recipe)

Easter Poke Cake is one of those happy, colorful desserts that instantly brightens up any table and fills the room with fun vibes. With its vibrant pastel cake layers paired with that silky cheesecake pudding topping, this easy Easter dessert is always the star of the show at spring celebrations. Honestly, every time I bring this out, someone’s already asking for the recipe before their first bite is even finished.

I’ve made this Easter poke cake so many times over the years, I swear I could bake it blindfolded now.

It’s my go-to dessert when I want something that’s colorful, super easy, and loved by everyone at the table.

If you’re a fan of festive cakes like this Easter poke cake, I bet you’ll love my other spring dessert ideas too—like poke cake variations, bright sheet cakes, or even other pudding poke cakes perfect for potlucks and church socials.

Why It’s the Perfect Easter Treat

This Easter cake looks like a showstopper but is actually one of the simplest desserts you can make.

I love how a basic white cake mix transforms into a bright, beautiful dessert that feels homemade and special.

The cheesecake pudding filling keeps every bite moist, creamy, and full of flavor (a trick pudding mix also brings to pistachio pudding cookies). Paired with bright pastel colors—think Easter Bunny Bark—it’s truly the ultimate kid-friendly, festive dessert for Easter and spring celebrations.

One of the best things about this recipe is you can make it the day before your event.

I usually prep it ahead, pop it in the fridge, and already my dessert worries disappear.

Seriously, that little bit of extra prep time means less stress and more fun for me—and more smiles around the table.

Simple Ingredients for the Cake

• 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

Mixing, Baking, and Coloring Directions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Prepare white cake mix according to package directions.
3. Divide the batter evenly into four bowls.

4. Tint each bowl with gel food coloring (pink, purple, yellow, light blue) and stir until evenly colored.

5. Spoon the colored batters into the prepared pan, alternating colors.
6. Use a toothpick to gently swirl the colors for a soft marbled effect.
7. Bake 25 minutes or until a toothpick inserted in the center comes out clean.

8. Cool the cake for 10 minutes.

   

9. Use the handle of a wooden spoon to poke holes about 1½ inches apart, pressing about 3/4 of the way through the cake.
10. Cool the cake completely.
11. Whisk together the milk and both boxes of instant cheesecake pudding until slightly thickened.

12. Place the cake pan on a cutting board, pour the pudding evenly over the cooled cake, and spread to fill the holes.

13. Lightly tap the pan on the counter to help the pudding settle into the holes.
14. Refrigerate about 20 minutes until the pudding sets.

15. Top the chilled cake with a layer of Cool Whip and garnish with Easter sprinkles or candies.

    

Baker’s Tips and Serving Ideas

A little trick I use is placing the cake pan on a cutting board before pouring the pudding. It keeps everything steady and makes moving the cake to the fridge spill-proof.

I also lightly tap the pan on the counter after adding the pudding. This helps the pudding settle perfectly into the holes for that signature poke cake look and flavor.

If you’re topping with hard sprinkles or candies, add them just before serving to keep them crunchy. But if you like softer decorations, go ahead and add them before chilling overnight—they’ll soften nicely in the fridge.

This cake is best served cold straight from the fridge – that way the pudding stays creamy and the Cool Whip stays fluffy.

I love cutting it into big squares and serving it with fresh berries or a hot cup of coffee—or setting out a plate of Strawberry Cheesecake Truffles alongside—for a cozy spring treat.

It’s also perfect for Easter brunch, church potlucks, family dinners, or any spring birthday party that calls for a cheerful dessert. If you’re building a dessert table, add a tray of Easter Cookies to round things out.

Because it’s baked in a 9×13 pan, it’s easy to feed a crowd and travels well if you need to bring it to a gathering.

Flavor Swaps and Decoration Ideas

Want to mix it up? This recipe is super flexible and easy to customize.

You could use different pastel color combos to match other spring occasions like baby showers or birthdays.

If you want a milder flavor, swap out the cheesecake pudding for vanilla pudding instead—or make your own high-protein vanilla pudding.

Decorate the top with mini chocolate eggs, marshmallow chicks, or pastel candies—or add a few homemade peanut butter eggs—for a candy-filled Easter poke cake that kids will adore.

Keep It Fresh: Storage Tips

This cake keeps best chillin’ in the fridge. Cover it tightly with plastic wrap or foil, or pop individual slices into airtight containers to lock in moisture and keep the pudding creamy. Leftovers stay fresh and tasty for up to three days.

• Make‑ahead: This cake is a dream to prep ahead! You can put it together the day before—pudding and Cool Whip too—and keep it refrigerated until party time. Just save sprinkles or hard candy toppings for right before serving if you want them crisp; adding them the day before softens them a bit. For another make-ahead treat that chills beautifully, try Easter Egg Oreo Cookie Balls.
• Serving from cold: This dessert is best cold, but if you prefer it a little less chilly, take it out of the fridge 20–30 minutes before serving. That way, it won’t be too cold but won’t get soggy either.
• Freezing: Freezing isn’t ideal here because the pudding and whipped topping lose their texture when thawed. If you must freeze, do it before adding Cool Whip and sprinkles—wrap the cooled, plain cake tightly and thaw slowly in the fridge, but expect some slight changes in texture.
• Transport tips: When you’re ready to take the cake to a gathering, set the pan on a cutting board and cover securely. Keep it refrigerated until just before serving to keep everything looking and tasting fresh. For an even easier dessert to tote, the no-bake Easter Egg Peanut Butter Haystacks pack neatly into containers and travel well.

Answers to Common Questions

Can I make Easter poke cake ahead of time?

Absolutely! This cake is perfect for prepping the day before. I usually bake and assemble it the night before Easter, then keep it chilled until dessert time. If you’d like a cookie-based make-ahead dessert for your spread, try the Easter Cookie Cake.

How should I store leftover poke cake?

Store any leftovers covered tightly in the fridge for up to three days. The cake stays moist, and the pudding keeps its creamy texture.

Can I freeze Easter poke cake?

I don’t recommend freezing this one because the pudding layer and Cool Whip don’t freeze and thaw well, often ending up watery or separated.

What is the best way to poke holes in the cake?

I love using the handle of a wooden spoon since it makes holes the perfect size for holding the pudding without breaking the cake apart. If you don’t have a wooden spoon, a table spoon handle or wooden skewer works too.

This Easter poke cake is one of those reliable favorite recipes I keep coming back to year after year because it never fails to impress.

If you give it a try, I’d be thrilled to hear how it went in your kitchen.

Drop a comment below and share how you decorated yours—try topping slices with mini chocolate birds’ nests from my Easter Birds Nest Cookies recipe—or who enjoyed it at your Easter table.