Description
Celebrate Easter with this colorful and fun Easter Poke Cake! A moist white cake is baked, then poked with holes and filled with vibrant, flavored pudding that creates a beautiful marbled effect. Topped with fluffy whipped topping and festive sprinkles or candy, this cake is a delightful centerpiece for spring gatherings.
Ingredients
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15.25 oz package white cake mix
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3 large eggs or egg whites (see notes)
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½ cup vegetable oil
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3 cups milk, divided
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Gel food coloring in 3–4 colors (e.g., pink, purple, blue)
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3.4 oz instant vanilla pudding mix
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8 oz Cool Whip or frozen whipped topping, thawed
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Sprinkles or Easter candy, for garnish
Instructions
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Bake the Cake: Prepare the white cake mix according to package instructions using eggs (or egg whites), oil, and 1¼ cups of the milk. Pour batter into a greased 9×13-inch pan and bake as directed. Allow cake to cool completely.
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Prepare Pudding Mixtures: Divide the remaining 1¾ cups milk evenly into separate bowls based on the number of colors you want. Stir the vanilla pudding mix into each bowl until thickened, about 2 minutes. Add gel food coloring to each bowl to create different colors.
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Poke the Cake: Using the handle of a wooden spoon or similar utensil, poke holes all over the cooled cake, spacing them about 1 inch apart.
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Add Colored Puddings: Spoon the colored puddings into the holes in the cake, distributing the colors evenly to create a marbled effect.
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Chill: Refrigerate the cake for at least 4 hours or overnight to set.
- Top and Decorate: Spread the Cool Whip evenly over the top of the chilled cake. Garnish with sprinkles or Easter candies before serving.
Notes
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Use egg whites instead of whole eggs for a lighter cake.
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Gel food coloring provides vibrant colors without adding too much liquid.
- For a dairy-free version, substitute pudding and whipped topping with suitable alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American