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Easter Poke Cake


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  • Author: Lina Judi
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Easter Poke Cake is a colorful and festive dessert featuring a moist white cake filled with creamy white chocolate pudding and topped with whipped cream. Vibrant pastel food coloring adds a playful touch perfect for spring celebrations and holiday gatherings.


Ingredients

Scale
  • 1 box white cake mix (plus eggs, oil, water as per box instructions)

  • 2 (3.3 oz) boxes instant white chocolate pudding

  • 3 ½ cups milk

  • 2 cups heavy cream

  • ¼ cup powdered sugar

  • 1 teaspoon vanilla extract

  • Pink, green, blue, and yellow food coloring


Instructions

  • Bake Cake:
    Prepare and bake the white cake according to package instructions in a 9×13-inch pan. Let cool completely.

  • Make Pudding:
    In a large bowl, whisk together instant white chocolate pudding mix and milk until thickened. Set aside.

  • Poke Cake:
    Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake.

  • Fill Cake:
    Pour the pudding evenly over the cake, allowing it to seep into the holes.

  • Make Whipped Cream:
    In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

  • Color Whipped Cream:
    Divide the whipped cream into four bowls. Add a few drops of pink, green, blue, and yellow food coloring to each bowl and gently fold to combine.

  • Decorate:
    Dollop or pipe the colored whipped cream onto the top of the cake in festive patterns or patches.

  • Chill:
    Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.

Notes

  • Use good quality food coloring for vibrant pastel colors.

  • You can substitute pudding flavors or cake flavors to customize.

  • Store leftovers covered in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American