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
