Description
This Easter Poke Cake is a fun and festive dessert featuring a soft white cake infused with pastel-colored vanilla pudding. Topped with fluffy whipped topping and cheerful sprinkles, it’s the perfect treat for Easter celebrations. Easy to make and full of flavor, this colorful cake is sure to delight kids and adults alike!
Ingredients
For the Cake:
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1 box white cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
For the Filling:
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1 box (3 oz) instant vanilla pudding mix
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2 cups milk
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Food coloring (pink, yellow, blue, or any Easter colors)
For the Topping:
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1 cup whipped topping (Cool Whip)
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½ cup pastel sprinkles
Instructions
1. Bake the Cake
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Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
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Prepare the cake batter according to the package instructions.
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Pour the batter into the pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool completely.
2. Poke & Fill the Cake
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Using the handle of a wooden spoon, poke holes all over the cooled cake, about 1 inch apart.
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In a medium bowl, whisk the pudding mix with milk until smooth.
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Divide the pudding into small bowls and tint each one with a few drops of food coloring.
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Carefully pour the colored pudding into the holes, alternating colors for a fun effect.
3. Add the Topping
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Spread the whipped topping evenly over the cake.
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Sprinkle the top with pastel sprinkles for a festive touch.
4. Chill & Serve
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Refrigerate the cake for at least 1 hour before serving to allow the pudding to set.
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Slice and enjoy this colorful Easter treat!
Notes
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Storage: Store the cake in the refrigerator for up to 3 days, covered with plastic wrap.
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Freezing: The cake (without whipped topping) can be frozen for up to 1 month. Thaw in the fridge before adding the topping and sprinkles.
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Variations: Try different pudding flavors like lemon or chocolate, or use Jell-O instead of pudding for a fruity twist.
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Dairy-Free Option: Use almond milk for the pudding and dairy-free whipped topping.
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Homemade Whipped Cream: Substitute Cool Whip with 1 cup of heavy cream whipped with 2 tablespoons of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~250 kcal per serving