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)

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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