Easter Poke Cake Best Easy Easter Dessert
Colorful, moist vanilla poke cake filled with pudding and topped with fluffy whipped topping and Easter sprinkles.
Ingredients
Ingredients
- 1 box white or vanilla cake mix about 15.25 oz
- Ingredients listed on the cake mix box usually eggs, oil, and water, amounts as directed
- Pastel liquid or gel food coloring at least 4 colors
- 1 package 3.4 oz instant vanilla pudding mix
- 2 cups cold milk
- 1 tub 8 oz Cool Whip, thawed, or homemade whipped cream
- 1/3 cup Easter sprinkles or colored sugar
- Optional: mini chocolate eggs Peeps, or edible glitter for decoration
Instructions
- Preheat the oven to 350°F and lightly grease a 9 by 13 inch baking pan.
- Prepare the cake mix in a large bowl according to the package instructions, using the eggs, oil, and water listed on the box.
- Divide the batter evenly among 4 small bowls.
- Tint each bowl of batter with a different pastel food coloring and stir until the color is fully blended.
- Spoon the colored batters randomly into the prepared pan to create a patchwork tie dye effect.
- Gently swirl the colors together with a toothpick or skewer to create a marbled look, being careful not to overmix.
- Bake the cake according to the package directions, usually 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let the cake cool for 10 to 15 minutes until warm but not hot.
- Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart and going almost to the bottom.
- In a medium bowl, whisk the instant vanilla pudding mix with the cold milk for about 2 minutes until slightly thickened.
- Pour the pudding mixture slowly and evenly over the warm cake, spreading it with a spatula so it seeps into all the holes.
- Refrigerate the cake for 30 to 60 minutes until the pudding is fully set and the cake is chilled.
- Spread the Cool Whip or whipped cream evenly over the top of the cold cake.
- Sprinkle Easter sprinkles or colored sugar over the topping and add mini chocolate eggs, Peeps, or edible glitter if using.
- Refrigerate the decorated cake until serving and slice into 12 squares to serve.
Notes
- Do not overmix the colored batters in the pan or the cake will look muddy instead of pastel and swirled.
- Let the cake cool slightly before poking so it holds its shape but still absorbs the pudding well.
- For best texture, add the Cool Whip and decorations within a few hours of serving to keep the topping fresh looking.
- Store leftovers covered in the refrigerator for up to 4 days.
- Avoid freezing the finished cake, as the pudding and whipped topping can separate when thawed.
- Let the cake cool slightly before poking so it holds its shape but still absorbs the pudding well.
- For best texture, add the Cool Whip and decorations within a few hours of serving to keep the topping fresh looking.
- Store leftovers covered in the refrigerator for up to 4 days.
- Avoid freezing the finished cake, as the pudding and whipped topping can separate when thawed.