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Easter Bunny Poke Cake

A vibrant, pastel-layered white cake soaked in sweet condensed milk and topped with fluffy whipped cream and spring sprinkles.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Holiday, Spring
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box white or yellow cake mix (18.25 oz)
  • 3 large eggs
  • 1 cup water
  • 0.33 cup vegetable oil or according to box directions
  • 4 drops gel food coloring Pink, Blue, Green, Yellow
Filling & Topping
  • 1 can sweetened condensed milk (14 oz)
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 1 tub whipped topping (8 oz) thawed
  • 0.5 cup Easter sprinkles

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Hand mixer
  • Wooden Spoon

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Mix cake mix, eggs, water, and oil until smooth.
  3. Divide batter evenly into 4 bowls. Dye them pink, blue, green, and yellow with food coloring.
  4. Carefully layer the colored batters one by one into the baking dish, smoothing each layer gently to keep them distinct.
  5. Bake for 28-32 minutes until a toothpick comes out clean.
  6. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
  7. Whisk condensed milk, whole milk, and vanilla. Pour evenly over the warm cake into the holes.
  8. Let cool completely, then chill in the fridge for at least 2 hours.
  9. Spread whipped topping over the cake and decorate with sprinkles before slicing.

Notes

Keep covered in the refrigerator for up to 4 days.