Description
Easter Poke Cake is a festive, colorful dessert perfect for spring celebrations. This moist white cake is baked with layers of vibrant gel food coloring, then poked to absorb creamy vanilla pudding, topped with fluffy whipped topping and decorated with cheerful sprinkles or Easter candies to create a fun and delightful treat.
Ingredients
Scale
Cake
- 15.25 ounce package of white cake mix
- 3 large eggs or egg whites (for a whiter cake)
- 1/2 cup vegetable oil
- 3 cups milk, divided
- Gel food coloring in 3-4 colors (pink, purple, and blue recommended)
Filling
- 3.4 ounces instant vanilla pudding mix
- Remaining milk from the 3 cups
Topping & Garnish
- 8 ounces Cool Whip or frozen whipped topping, thawed
- Sprinkles or Easter candy for garnish
Instructions
- Prepare the Cake Batter: Preheat your oven according to the cake mix package instructions. In a large bowl, mix the white cake mix with 3 large eggs (or egg whites), 1/2 cup vegetable oil, and part of the 3 cups of milk as directed on the package to form the batter. Divide the batter evenly into separate bowls and tint each bowl with different gel food coloring to create your desired pastel colors.
- Bake the Cake: Lightly grease a 13×9 inch baking dish. Pour the colored cake batters into the dish one at a time, layering or swirling to create a marbled, colorful effect. Bake in the preheated oven as directed on the cake mix package, usually around 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly on a wire rack.
- Poke Holes: Once the cake is warm but not hot, use the handle of a wooden spoon or a dowel to poke holes evenly all over the surface of the cake. This allows the pudding filling to seep in and moisten the cake.
- Prepare Filling and Fill Cake: In a bowl, whisk together the 3.4 ounces of instant vanilla pudding mix with the remaining milk from the initial 3 cups until well combined and slightly thickened. Pour the pudding mixture evenly over the cake, allowing it to seep into the holes and soak into the cake layers.
- Frost the Cake: Spread the thawed 8 ounces of Cool Whip or whipped topping evenly over the entire surface of the cake using an offset spatula or butter knife to create a smooth layer.
- Decorate: Add festive sprinkles or Easter candies on top of the whipped topping for a colorful and joyful presentation. Chill the cake for at least 1 hour before serving to allow the pudding to set and flavors to meld.
Notes
- Using egg whites instead of whole eggs helps keep the cake lighter and whiter.
- Gel food coloring is recommended for vibrant colors without altering batter consistency.
- Ensure the cake is slightly warm, not hot, before poking holes to prevent breaking.
- You can substitute Cool Whip with homemade whipped cream or other dairy-free toppings if preferred.
- This cake is best served chilled and within 2-3 days of preparation for freshness.
