Easter Poke Cake: A Colorful & Delicious Easter Dessert
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
Ingredients
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1 box white cake mix
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Ingredients listed on the box (eggs, water, oil)
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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 (or more to taste)
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1 teaspoon vanilla extract
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Food coloring (blue, green, pink, and yellow)
Instructions
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Prep & Bake:
Preheat oven as per cake box instructions. Grease a 9×13-inch baking dish. Prepare the cake batter. Divide it into 4 bowls and add a different food color to each. -
Layer & Swirl:
Drop spoonfuls of each color randomly in the pan. Layer again and lightly swirl with a toothpick. Tap the dish to flatten—don’t spread! Bake as directed. -
Poke & Fill:
Let the cake cool 10 minutes. Use a wooden spoon handle to poke holes all over. Mix pudding with milk and pour over the cake while it’s still soft. -
Chill & Top:
Chill cake until pudding sets. Whip cream, vanilla, and sugar until stiff. Spread whipped cream over pudding layer. Garnish with festive sprinkles! -
Store in fridge until ready to serve.
Notes
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Use pastel colors for a softer, Easter feel.
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Let the cake sit overnight for a perfectly chilled slice.
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Involve the grandkids in the swirling—fun memories guaranteed!
Nutrition
- Calories: 290 kcal per serving
- Sugar: 25g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 3g