Description

This Easter Poke Cake is a festive, moist, and creamy dessert bursting with pastel colors and sweet flavors. Made with a fluffy cake base, vibrant pudding layers, and a whipped topping, it’s the perfect treat for your Easter celebration!

Ingredients

Scale

For the Cake:

1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
1 tsp vanilla extract (optional)

For the Pudding Filling:

2 boxes (3.4 oz each) instant vanilla pudding mix
3 cups cold milk
Food coloring (pastel colors like pink, blue, and yellow)

For the Topping:

1 tub (8 oz) whipped topping (Cool Whip)
½ cup Easter sprinkles or mini chocolate eggs

Instructions

1️⃣ Bake the Cake: Prepare and bake the cake according to package instructions in a 9×13-inch pan. Let it cool for 10 minutes.

2️⃣ Poke & Fill: Use the handle of a wooden spoon to poke holes all over the cake. In separate bowls, mix pudding with milk, then divide into 3 portions and tint each with food coloring. Pour into the holes.

3️⃣ Chill: Refrigerate for at least 1 hour to set the pudding.

4️⃣ Top & Decorate: Spread whipped topping evenly over the cake and garnish with Easter sprinkles or mini chocolate eggs.

5️⃣ Serve & Enjoy! Slice and enjoy this creamy, colorful delight!

Notes

✔️ Swap vanilla pudding with cheesecake or white chocolate pudding for a twist.
✔️ Use homemade whipped cream for a richer flavor.
✔️ Store in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 1 hour

Nutrition

Calories: 250 kcal
Fat: 10g
Carbohydrates: 35g
Protein: 3g