Description
This Easter Poke Cake is a moist, colorful, and creamy dessert that’s perfect for spring! Made with white cake, vibrant pastel pudding, and fluffy whipped topping, it’s an easy make-ahead treat that will wow your guests.
Ingredients
Units
Scale
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box: eggs, oil, and water)
- 1 tsp vanilla extract (optional, for extra flavor)
For the Poke Filling:
- 1 (3.4 oz) box instant vanilla or white chocolate pudding mix
- 2 cups cold milk
- Gel food coloring (pink, yellow, blue, or pastel colors of choice)
For the Topping:
- 1 (8 oz) tub Cool Whip (or 2 cups homemade whipped cream)
- 1/2 cup Easter sprinkles or pastel-colored candy eggs
Instructions
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the cake batter according to the package instructions, adding vanilla extract if using.
- Pour into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10-15 minutes.
Step 2: Poke & Color the Filling
- Using the handle of a wooden spoon, poke holes all over the cake.
- In a bowl, whisk together the pudding mix and cold milk for 2 minutes until slightly thickened.
- Divide the pudding into 3-4 small bowls and add a few drops of gel food coloring to each, stirring until well mixed.
- Spoon the colored pudding into the holes, alternating colors for a fun effect.
Step 3: Chill & Decorate
- Spread Cool Whip evenly over the cake.
- Sprinkle with Easter sprinkles or top with pastel candy eggs.
- Cover and refrigerate for at least 1 hour before serving (best if chilled for 4 hours).
Notes
- For extra flavor, swap vanilla pudding for lemon or coconut.
- Make it from scratch! Use homemade white cake and whipped cream for a fully homemade version.
- Store leftovers covered in the fridge for up to 3 days.
- For a chocolate twist, use chocolate cake with pastel-colored pudding!