Description
This Easter Poke Cake is a festive, moist, and colorful treat perfect for spring celebrations! With a fluffy cake base, vibrant pudding layers, and a creamy whipped topping, it’s as fun to make as it is to eat.
Ingredients
For the Cake:
- 1 box white or vanilla 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 shades: pink, blue, yellow, green)
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 evenly across the cake. In separate bowls, mix pudding with milk, then divide into 3-4 portions and tint each with food coloring. Pour pudding into the holes.
3️⃣ Chill: Refrigerate for at least 1 hour to allow the pudding to set.
4️⃣ Top & Decorate: Spread whipped topping over the cake and garnish with Easter sprinkles or mini chocolate eggs.
5️⃣ Serve & Enjoy! Slice and enjoy this creamy, colorful delight!
Notes
✔️ Use cheesecake or white chocolate pudding for a twist on flavor.
✔️ For extra fun, add shredded coconut tinted green to resemble Easter grass!
✔️ Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250 kcal
- Carbohydrates: 35g
- Protein: 3g