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–+ servings
Easter Poke Cake

Irresistibly Colorful Easter Poke Cake to Wow Your Guests

Celebrate Easter with this Easy & Colorful Easter Poke Cake that dazzles with vibrant colors and delightful flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Swap with vanilla or lemon cake mix for variations.
  • as needed Food Coloring Adjust amounts for desired brightness.
For the Filling
  • 1 box Instant White Chocolate Pudding Can replace with vanilla, cheesecake, or lemon pudding.
  • 2 cups Milk Any variety of milk works.
For the Topping
  • 1 cup Heavy Cream Use store-bought whipped topping if short on time.
  • 2 tablespoons Powdered Sugar Adjust based on sweetness preference.
For Decoration
  • as needed Easter Sprinkles/Candy Colorful sprinkles or candies like Peeps enhance the festive look.

Equipment

  • 9x13 inch baking dish
  • mixing bowl
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Prepare the white cake mix according to package instructions.
  3. Divide the batter into four bowls and add food coloring to each.
  4. Spoon dollops of each colored batter into the baking dish and swirl with a toothpick.
  5. Bake for 25-30 minutes until a toothpick comes out clean. Cool for 10 minutes.
  6. Poke holes in the surface of the cake with a wooden spoon handle.
  7. Whisk instant pudding mix with milk until combined and smooth.
  8. Pour pudding over the poked cake, filling the holes.
  9. Cover and refrigerate the cake for at least 2 hours.
  10. Beat heavy cream and powdered sugar until soft peaks form.
  11. Spread whipped cream over the top of the chilled cake and decorate with sprinkles.
  12. Slice into squares and serve chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 300mgPotassium: 100mgSugar: 22gVitamin A: 5IUCalcium: 10mgIron: 4mg

Notes

Allow the cake to cool completely before adding pudding to avoid a runny filling. Chill for best results and top with sprinkles just before serving.

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