If your ideal spring dessert sparkles with color, melts in your mouth, and feels as cheerful as a holiday gathering itself, look no further than Easter Poke Cake. This playful, festive treat combines fluffy white cake, luscious, pastel-tinted pudding, and a cloud of whipped topping into bite after bite of soft, sweet celebration. Layered with cheery sprinkles or mini chocolate eggs on top, it’s the showstopper your holiday table has been waiting for. Plus, with make-ahead potential and simple ingredients, it’s a no-fuss way to put a little extra magic in your Easter menu.
Ingredients You’ll Need
Ingredients You’ll Need
Every element of this recipe, from the boxed cake to the whipped topping, is part of what makes Easter Poke Cake so easy and so delicious. Each ingredient has a specific role to play, feeding into the recipe’s delightfully soft texture and pastel palette.
- White Cake Mix: The base of our Easter Poke Cake, offering a neutral canvas and tender crumb that soaks up the pudding beautifully.
- Eggs, Oil, and Water: Essential for bringing your boxed cake to life—just follow the amounts on your cake mix box for the perfect texture.
- Instant Vanilla or White Chocolate Pudding Mix: Brings velvety richness and helps deliver those gorgeous, colorful pockets inside each slice.
- Cold Milk: Makes the pudding extra smooth and helps it set quickly so your colors stay vibrant.
- Pastel Food Coloring: The secret to turning your cake into a bright, joyful spring masterpiece.
- Whipped Topping (like Cool Whip): Adds a fluffy, creamy finish and balances the sweetness of the cake and pudding.
- Pastel Sprinkles or Mini Chocolate Eggs: Use these final touches to make your Easter Poke Cake look irresistibly special.
How to Make Easter Poke Cake
Step 1: Bake the Cake
Begin by preparing your white cake mix according to the package instructions, using a 9×13-inch pan. This size is perfect for a crowd and gives you a sturdy base for all those vibrant pudding colors to shine through. Once baked, let the cake cool for about 10 to 15 minutes—it should still be warm but not hot, which helps the pudding seep in just right.
Step 2: Poke the Cake
This is where the fun starts! Using the handle of a wooden spoon, gently poke holes all over the cake, about an inch apart. These little pockets are where your pastel pudding will settle, making each slice a surprise of color and flavor. Don’t poke all the way to the bottom; just go about two-thirds deep for the best distribution.
Step 3: Make and Color the Pudding
In a bowl, whisk together the instant pudding mix and your cold milk until it’s thick and creamy—this takes about 2 minutes. Divide the pudding into two or three bowls, depending on how many colors you want. Stir a few drops of your chosen pastel food colorings into each bowl for that signature Easter Poke Cake look.
Step 4: Fill the Holes with Pudding
Using a spoon, carefully fill the poked holes with your colorful puddings, alternating colors for maximum visual impact. Once all the holes are filled, gently spread any leftover pudding over the top of the cake to ensure complete coverage and even more creamy flavor.
Step 5: Chill the Cake
Cover the cake and pop it in the refrigerator for at least 2 hours—more if you have the time. This is crucial for helping the pudding set and allowing the flavors to mingle and settle so you get those picture-perfect layers when you slice in.
Step 6: Add Whipped Topping and Decorate
Once your cake is thoroughly chilled, spread an even layer of whipped topping over the surface. To finish, sprinkle pastel sprinkles or dot mini chocolate eggs across the top for that unmistakable Easter Poke Cake flair. Your masterpiece is done!
How to Serve Easter Poke Cake
Garnishes
The magic is in the details! A generous scattering of pastel sprinkles catches the light and brings out the cake’s playful side. For an extra-special touch, nestle in some mini chocolate eggs or even a few edible flowers, if you’re feeling fancy. Fresh berries, like sliced strawberries, also pair beautifully with the cool creaminess of this dessert.
Side Dishes
Since Easter Poke Cake is the epitome of sweet springtime indulgence, keep your sides light and fresh. A platter of fresh fruit, a citrusy salad, or a simple bowl of lightly sweetened whipped cream are perfect companions. If you’re serving coffee or tea, their warmth perfectly offsets the chilled, creamy cake.
Creative Ways to Present
Serve directly from the pan for an easy, rustic approach—or lift your Easter Poke Cake with a cake stand and add a decorative rim of pastel candies for a centerpiece-worthy display. For bite-sized fun, cut the cake into squares and serve each on patterned cupcake liners, or layer cubes in clear parfait glasses with extra whipped topping and sprinkles for a trifle-inspired twist.
Make Ahead and Storage
Storing Leftovers
Store any leftovers covered in the refrigerator, ideally in the same pan to keep things simple. The Easter Poke Cake stays moist and flavorful for up to 3 days, and actually tastes even better on the second day as the flavors meld together. Just be sure to keep it chilled so the pudding and whipped topping remain set and fresh.
Freezing
Freezing Easter Poke Cake is possible, although the texture may change slightly as it thaws. Cut the cake into individual slices, wrap them tightly in plastic wrap, and place them in an airtight container. Freeze for up to 1 month. When ready to enjoy, let the slices thaw in the refrigerator overnight for best results.
Reheating
There’s no need to reheat this cake—Easter Poke Cake is absolutely meant to be enjoyed chilled. If you accidentally left it out for a bit too long, just pop it back in the fridge for an hour or two to firm up before serving.
FAQs
Can I use a homemade cake instead of a mix?
Absolutely! If you prefer starting from scratch, your favorite white or yellow cake recipe will work beautifully as the base for Easter Poke Cake. Just be sure to bake it in a 9×13-inch pan and let it cool as directed before poking and filling with pudding.
Can I make Easter Poke Cake a day ahead?
You sure can! In fact, making this cake a day ahead gives the pudding even more time to soak into the cake and enhances the overall flavor and texture. Just hold off on adding the sprinkles or chocolate eggs until right before serving to keep them looking their best.
What pudding flavors work best?
Vanilla and white chocolate pudding are classic for this poke cake, but you can absolutely experiment. Lemon or coconut pudding adds a fun twist, and even pistachio or banana can bring new flavors to your Easter Poke Cake spread. Just make sure the pudding is the instant (not cook-and-serve) kind for the best texture.
How can I make this dessert gluten-free?
Simply swap in your favorite gluten-free white cake mix, and double-check that your pudding mix and toppings are gluten-free as well. You’ll enjoy the same vibrant look and delicious flavor without any gluten concerns.
Can I use homemade whipped cream?
Definitely! Homemade whipped cream adds a rich, fresh flavor to your Easter Poke Cake. Whip cold heavy cream with a little powdered sugar and vanilla until soft peaks form, then spread it over your chilled cake as you would with store-bought whipped topping.
Final Thoughts
There’s something truly joyous about making and sharing this Easter Poke Cake—it’s bright, it’s easy, and every forkful is a happy little burst of spring. Whether you’re enjoying it with family or bringing it to an Easter potluck, I promise this cake will earn you plenty of smiles (and maybe even recipe requests). Give it a try for your next celebration!
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Easter Poke Cake Recipe
- Total Time: 2 hours 50 minutes (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Celebrate Easter with this delightful Easter Poke Cake, a colorful and festive dessert that’s perfect for spring gatherings. This easy-to-make cake features layers of fluffy cake, creamy pudding, and whipped topping, all topped with pastel sprinkles or mini chocolate eggs for a fun and festive touch.
Ingredients
For the Cake:
1 box white cake mix (plus ingredients on the box: usually eggs, oil, and water)
For the Pudding Layer:
1 (3 oz) box instant vanilla or white chocolate pudding mix, 2 cups cold milk, pastel food coloring
For Topping:
1 (8 oz) tub whipped topping (like Cool Whip), pastel sprinkles or mini chocolate eggs for garnish
Instructions
- Prepare the Cake: Prepare and bake the white cake mix according to package instructions in a 9×13-inch pan. Let it cool for about 10–15 minutes.
- Make the Pudding: In a medium bowl, whisk together the pudding mix and cold milk until smooth and thickened, about 2 minutes. Divide the pudding into 2 or 3 bowls and tint each with a few drops of different pastel food coloring.
- Assemble the Cake: Spoon the colored pudding into the holes of the cake, alternating colors. Gently spread any remaining pudding over the top.
- Chill and Decorate: Refrigerate the cake for at least 2 hours to set. Once chilled, spread whipped topping evenly over the cake. Decorate with pastel sprinkles or mini chocolate eggs.
- Serve: Keep refrigerated until ready to serve.
Notes
- For extra flavor, substitute lemon or coconut pudding.
- You can also use homemade whipped cream if preferred.
- Great make-ahead dessert for Easter gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
