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Easter Poke Cake: A Fun and Festive Dessert for Your Easter Celebration

Easter Poke Cake
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Easter is a time for joy, family, and, of course, sweet treats! This Easter Poke Cake is as fun to make as it is to eat—swirls of pastel colors, creamy pudding filling, and a fluffy whipped topping. I remember making this cake with my grandma, watching the colors swirl like a spring sunrise. It’s the perfect dessert to brighten up your Easter table!  Try it and share the happiness!

Ingredients

Scale
  • 1 box white cake mix
  • Ingredients listed on the box (eggs, water, oil)
  • 2 (3.3 oz.) boxes instant white chocolate pudding
  • 3 1/2 cups milk
  • 2 cups heavy cream
  • 1/4 cup powdered sugar (or more to taste)
  • 1 teaspoon vanilla extract
  • Food coloring (blue, green, pink, and yellow)

Instructions

  1. Preheat the Oven:
    Preheat your oven to the temperature specified on the cake mix box. Grease a 9×13-inch baking dish with baking spray and set aside.
  2. Prepare the Cake Batter:
    Prepare the cake mix according to the directions on the box.
  3. Color the Batter:
    Divide the batter into 4 equal portions. Add a few drops of food coloring to each portion (blue, green, pink, and yellow) and stir well to combine.
  4. Layer the Batter:
    Using a spoon, drop small amounts of each colored batter into the greased baking dish. Work quickly, as the batter will spread. Drop one color at a time, leaving a few inches between drops, then repeat with the remaining colors until the bottom of the pan is covered. Add another layer on top until all the batter is used. Tap the dish on the counter to flatten the surface, but avoid spreading with a spatula to prevent mixing the colors. Use a toothpick to gently swirl the colors for a marbled effect.
  5. Bake the Cake:
    Bake the cake according to the box instructions. Once baked, let it cool at room temperature for about 10 minutes.
  6. Poke the Cake:
    Use the handle end of a wooden spoon to poke holes all over the top of the cake, spacing them about an inch apart. Allow the cake to cool completely.
  7. Prepare the Pudding:
    In a bowl, whisk together the instant white chocolate pudding and milk until the pudding is dissolved. Before it sets completely, pour it over the cooled cake, ensuring the holes are filled. Spread any remaining pudding on top. Place the cake in the fridge to set completely.
  8. Make the Whipped Cream Topping:
    In a chilled bowl, beat the heavy cream and vanilla extract until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form. Spread the whipped cream over the pudding layer.
  9. Garnish and Serve:
    Decorate the cake with festive sprinkles or Easter-themed decorations. Slice and serve chilled. Store any leftovers in the fridge.

Notes

  1. Food Coloring: Use gel food coloring for more vibrant colors without altering the cake batter’s consistency.
  2. Poking Holes: Ensure the holes are evenly spaced and go all the way to the bottom of the cake to allow the pudding to seep through.
  3. Whipped Cream: Chill your mixing bowl and beaters before whipping the cream for best results.
  4. Make Ahead: This cake can be made a day in advance and stored in the fridge, making it a great time-saver for busy holidays.

Nutrition

Find it online: https://recipes.gernarb.com/easter-poke-cake-a-fun-and-festive-dessert-for-your-easter-celebration/