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
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1 box white cake mix (plus eggs, oil, water as per box instructions)
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2 (3.3 oz) boxes instant white chocolate pudding
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3 ½ cups milk
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2 cups heavy cream
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¼ cup powdered sugar
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1 teaspoon vanilla extract
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Pink, green, blue, and yellow food coloring
Instructions
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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
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Use good quality food coloring for vibrant pastel colors.
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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