Easter desserts should be as festive and fun as the holiday itself, and this Easter Poke Cake delivers just that! With a moist, colorful interior and a creamy topping, this cake is a sweet way to celebrate with family and friends. Plus, it’s easy to make and can be customized with your favorite flavors and decorations.

Why You’ll Love This Recipe?

This cake is light, fluffy, and bursting with flavor. The “poke” technique allows the filling to seep into every bite, making it incredibly moist and delicious. It’s also a great make-ahead dessert, which means less stress on the holiday.

Ingredients

For the Cake:
box white or vanilla cake mix
Ingredients listed on the cake mix (typically eggs, oil, and water)
Gel food coloring (pink, yellow, green, blue – optional for a marbled effect)
For the Poke Filling:
box (3.4 oz) instant vanilla pudding mix
cups cold milk
For the Topping:
container (8 oz) whipped topping (like Cool Whip), thawed
cup pastel sprinkles
cup crushed chocolate eggs or jelly beans (optional)

Baking the Cake

Prepare the cake mix according to the package instructions. Bake in a greased baking dish until a toothpick inserted comes out clean. Allow it to cool slightly before moving on to the fun part.

Poking and Filling

Using the handle of a wooden spoon, poke holes all over the cake. Then, prepare your filling—whether it’s pudding or gelatin—by whisking it with milk or hot water. Pour it over the cake, ensuring it seeps into all the holes.

Chilling and Topping

Refrigerate the cake for at least an hour so the flavors meld. Once chilled, spread an even layer of whipped topping over the surface. Add a sprinkle of pastel decorations or crushed candy eggs for a festive look.

Expert Tips and Tricks

Use different colors of gelatin for a marbled effect inside the cake
For extra richness, swap whipped topping with homemade buttercream
Let the cake sit overnight for the best flavor absorption
Add a layer of shredded coconut on top for a springtime touch

Recipe Variations and Possible Substitutions

Try using chocolate cake mix with vanilla pudding for a different flavor combination
Swap the gelatin for fruit puree to reduce sugar
Use dairy-free pudding and coconut whipped cream for a vegan version
Add crushed cookies or mini chocolate chips for extra texture

Serving and Pairing Suggestions

Serve this cake with a scoop of vanilla ice cream or a drizzle of caramel sauce. It pairs wonderfully with a cup of hot coffee or a glass of milk, making it a great dessert for all ages.

Storage and Reheating Tips

Keep the cake refrigerated in an airtight container for up to three days. If you need to store it longer, freeze individual slices and thaw in the fridge before serving.

FAQs

Can I make this cake ahead of time? Yes! It actually tastes better after chilling overnight, so feel free to make it a day in advance.

What if I don’t have a wooden spoon to poke holes? You can use a straw, chopstick, or skewer—anything that creates deep enough holes for the filling.

Can I use homemade cake instead of a boxed mix? Absolutely! Just use your favorite vanilla or yellow cake recipe and follow the same steps.

How do I keep the cake from getting soggy? Be sure to refrigerate it for the recommended time, and don’t oversaturate it with filling.

Conclusion

Easter Poke Cake is a delightful way to bring color and sweetness to your holiday table. Easy to make, endlessly customizable, and always a hit, this cake is sure to become a family favorite. Enjoy a slice and celebrate the season with something sweet!

Easter Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lily Carter
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking, Chilling
Cuisine: American

Print Recipe

Description

This colorful Easter Poke Cake is soft, moist, and filled with a sweet, creamy pudding layer. Topped with whipped cream and pastel sprinkles, it’s the perfect dessert for your Easter celebration. You can even add jelly beans or crushed chocolate eggs for extra fun!

Ingredients

Units Scale

For the Cake:

1 box white or vanilla cake mix
Ingredients listed on the cake mix (typically eggs, oil, and water)
Gel food coloring (pink, yellow, green, blue – optional for a marbled effect)

For the Poke Filling:

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

For the Topping:

1 container (8 oz) whipped topping (like Cool Whip), thawed
1/2 cup pastel sprinkles
1/2 cup crushed chocolate eggs or jelly beans (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the cake batter according to the package instructions. If making a marbled cake, divide the batter into 4 bowls and tint each with a different pastel food coloring. Swirl together in the pan.
3. Bake as directed on the package, usually 28–32 minutes, or until a toothpick inserted in the center comes out clean.

Poke & Fill:

1. Let the cake cool for 10 minutes, then use the handle of a wooden spoon or a straw to poke holes all over the cake.
2. In a medium bowl, whisk the pudding mix with cold milk until smooth. Pour it over the cake, spreading evenly so it seeps into the holes.
3. Refrigerate for at least 1 hour to set.

Top & Decorate:

1. Spread the whipped topping over the chilled cake.
2. Sprinkle pastel sprinkles, crushed chocolate eggs, or jelly beans on top.
3. Refrigerate until ready to serve.

Serve & Enjoy:

1. Slice and enjoy this festive, creamy Easter dessert!

Notes

You can substitute vanilla pudding with white chocolate or lemon pudding for a different flavor.
Want a homemade cake? Use your favorite white cake recipe instead of a box mix.
Store leftovers in the fridge for up to 3 days.

Nutrition

Calories: 280
Sugar: 28g
Sodium: 320mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 0g
Protein: 3g
Cholesterol: 25mg