Description

This Easter Poke Cake is a vibrant and festive dessert, perfect for celebrating the season. With a moist cake base infused with pudding and topped with fluffy whipped cream, it’s a delightful treat for both kids and adults. Plus, the colorful swirls make it a stunning centerpiece for any Easter gathering!

Ingredients

Scale

For the Cake:

1 box (15.25 ounces) white cake mix
3 large eggs or egg whites
½ cup vegetable oil
1 cup milk (or buttermilk for extra moisture)
Gel food coloring (pink, purple, green, yellow)

For the Pudding Filling:

1 box (3.4 ounces) instant vanilla pudding mix
2 cups cold milk

For the Topping:

8 ounces Cool Whip (or homemade whipped cream)
¼ cup powdered sugar (if making homemade whipped cream)
1 teaspoon vanilla extract

Optional Toppings:

Easter sprinkles
Jelly beans or chocolate eggs
Fresh fruit (strawberries, blueberries)

Instructions

Prepare and Bake the Cake

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large mixing bowl, prepare the cake batter by combining cake mix, eggs, oil, and milk. Mix until smooth.
Divide the batter into separate bowls and tint each portion with gel food coloring.
Spoon the colored batter into the pan in a random pattern, then swirl gently with a toothpick or knife for a marbled effect.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.

2. Poke and Fill the Cake

Use the handle of a wooden spoon or a skewer to poke holes evenly across the cake.
In a medium bowl, whisk together the pudding mix and 2 cups of cold milk until smooth. Let it sit for 5 minutes to thicken slightly.
Pour the pudding over the cake, making sure it fills the holes.
Refrigerate the cake for at least 30 minutes to allow the pudding to soak in.

3. Add Toppings and Serve

Spread Cool Whip (or homemade whipped cream) evenly over the chilled cake.
Decorate with Easter sprinkles, candy eggs, or fresh fruit.
Slice and serve chilled for the best texture and flavor.

Notes

Make Ahead: This cake tastes even better the next day as the pudding fully absorbs into the cake.
Storage: Keep covered in the refrigerator for up to 5 days.
Customization: Try using different pudding flavors like white chocolate or lemon for a unique twist.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Easter poke cake, Easter dessert, spring cake, colorful cake, pudding cake