Easter Poke Cake
A colorful dessert with a light and fluffy vanilla cake, infused with creamy pudding and topped with whipped cream, perfect for Easter celebrations.
Ingredients
Cake Base
- 1 box white or vanilla cake mix Plus ingredients listed on the box: eggs, oil, and water.
Food Coloring
- as needed pastel food coloring (pink, blue, green, purple) Use sparingly to achieve desired colors.
Pudding Layer
- 1 package instant vanilla pudding mix (3.4 oz)
- 2 cups cold milk Combine with pudding mix.
Topping
- 1 tub Cool Whip or homemade whipped cream (8 oz)
Optional Toppings
- as desired Easter sprinkles, mini chocolate eggs, or marshmallow Peeps Choose fun toppings to decorate.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare the cake mix according to package instructions and pour it into a greased 9x13-inch pan.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Cake Assembly
- Let the cake cool in the pan for about 10-15 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the cake, about 1-inch apart.
- In a mixing bowl, whisk together the pudding mix and cold milk until it thickens, about 2-3 minutes.
- Pour the pudding over the poked cake, ensuring it fills the holes. Let it sit for about 20 minutes.
- Spread the Cool Whip or whipped cream over the pudding layer.
- Decorate with sprinkles, mini chocolate eggs, or marshmallow Peeps.
- Chill the cake in the fridge for about 30 minutes before serving.
Notes
Keep the cake in the refrigerator for up to 3 days in an airtight container. For best results, freeze the unassembled cake for up to 2 months.