Description
Celebrate Easter with a colorful and delicious Easter Poke Cake! This fun and festive dessert features a soft, pastel-hued cake infused with rich pudding and topped with fluffy whipped cream. Easy to make and visually stunning, it’s the perfect treat to delight family and friends this holiday season.
Ingredients
- 1 box white cake mix
- Ingredients listed on the box (eggs, water, oil)
- 2 (3.3 oz) boxes instant white chocolate pudding mix
- 3 ½ cups milk
- 2 cups heavy cream
- ¼ cup powdered sugar (or more to taste)
- 1 teaspoon vanilla extract
- Food coloring (blue, green, pink, and yellow)
- Sprinkles, Easter egg candies, or Peeps for garnish
Instructions
- Preheat & Prepare Cake Batter – Preheat oven according to the cake mix instructions and grease a 9×13-inch baking dish. Prepare the cake batter as directed on the box.
- Color & Swirl – Divide the batter into four equal portions and tint each with a different food coloring. Drop spoonfuls of each colored batter into the baking dish, layering them. Lightly swirl with a toothpick for a marbled effect.
- Bake & Poke – Bake as instructed on the box. Let the cake cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart. Allow it to cool completely.
- Prepare Pudding & Fill – Whisk the instant white chocolate pudding mix with milk until smooth. Before it sets, pour it over the cake, ensuring it seeps into the holes. Spread any remaining pudding evenly over the top. Refrigerate until set.
- Make Whipped Topping – In a mixing bowl, whip the heavy cream and vanilla extract until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form. Spread evenly over the chilled pudding layer.
- Decorate & Serve – Garnish with sprinkles, Easter egg candies, or Peeps. Refrigerate until ready to serve.
Notes
- For best results, let the cake sit in the fridge for at least 4 hours (or overnight) before serving to allow the flavors to meld.
- Avoid over-swirling the batter to maintain distinct colors.
- If using store-bought whipped topping, substitute for homemade whipped cream as needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American