Description
Celebrate spring with this colorful and festive Easter Poke Cake, featuring a moist white cake filled with pastel-colored vanilla pudding. Topped with whipped cream and festive sprinkles or mini chocolate eggs, this delightful dessert is sure to brighten any holiday gathering.
Ingredients
Scale
Cake
- 1 box white cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
Pudding Filling
- 1 box (3 oz) instant vanilla pudding mix
- 2 cups cold milk
- Pastel food coloring (pink, yellow, green, blue)
Topping & Garnish
- 1 container (8 oz) whipped topping (thawed)
- Pastel sprinkles or mini chocolate eggs for garnish (optional)
Instructions
- Prepare the Cake: Preheat your oven and prepare the white cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking pan and bake as directed. Once baked, remove the cake and allow it to cool for 10–15 minutes.
- Poke Holes: Using the end of a wooden spoon, carefully poke holes about 1 inch apart all over the surface of the warm cake. This will allow the pudding to soak in and infuse flavor.
- Make the Pudding: In a medium bowl, whisk together the instant vanilla pudding mix and 2 cups of cold milk for about 2 minutes until thickened. Divide the pudding evenly into 3 to 4 small bowls.
- Color the Pudding: Add a few drops of different pastel food coloring to each bowl to create vibrant pink, yellow, green, and blue pudding colors. Stir gently to combine.
- Fill the Cake: Spoon the colored pudding into the holes on the cake, alternating the colors for a festive look. Spread any remaining pudding evenly over the top of the cake to cover the surface.
- Chill: Refrigerate the cake for at least 1 hour to allow the pudding to set firmly inside the cake.
- Add Topping and Garnish: Once chilled, spread the thawed whipped topping evenly over the entire surface of the cake. Decorate with pastel sprinkles or mini chocolate eggs as desired.
- Serve: Keep the cake refrigerated until ready to serve, then slice into 12 servings and enjoy this colorful and festive dessert.
Notes
- This cake can be made a day in advance and is perfect for spring celebrations such as Easter.
- Try substituting lemon or coconut pudding for a flavor twist that complements the pastel theme.
- For an artistic touch, use a piping bag to swirl the colored pudding into the holes instead of spooning it.
- Store the cake refrigerated to maintain freshness and pudding consistency.
