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Easter Poke Cake

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A bright, playful dessert featuring a moist white cake filled with creamy pastel-colored pudding and topped with sweet whipped cream, perfect for spring celebrations.

Ingredients

Scale
  • 1 box white cake mix (plus ingredients needed per package instructions)
  • 1 box (3.4 oz) instant white chocolate pudding mix
  • 2 cups cold milk
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pink food coloring
  • Blue food coloring
  • Green food coloring
  • Yellow food coloring

Instructions

  1. Bake the Cake: Prepare the white cake mix according to the package instructions and pour the batter into a greased 9×13-inch pan. Bake until a toothpick comes out clean. Let the cake cool for 10 minutes.
  2. Poke the Holes: Using a wooden spoon, poke holes evenly across the surface of the warm cake, spacing them 1 to 1.5 inches apart.
  3. Make the Pudding: In a medium bowl, whisk together the instant pudding mix and cold milk until smooth. Let it sit for 2 minutes to thicken slightly before dividing.
  4. Add the Colors: Divide the pudding into four bowls and tint each with different food coloring for pastel shades.
  5. Fill the Cake: Spoon or pipe the colored pudding into each hole, alternating colors. Smooth the top and refrigerate for 30 minutes.
  6. Make the Whipped Topping: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Frost and Serve: Spread the whipped topping over the chilled cake. Decorate with pastel sprinkles or swirl colors on top.

Notes

Work quickly when the cake is warm to soak up the pudding best. The cake can be refrigerated for up to 4 days.

Nutrition

Keywords: Easter cake, poke cake, spring dessert, colorful dessert, family gathering

Find it online: https://swifttasty.com/easter-poke-cake/