Easter Poke Cake
Bright and festive, this Easter Poke Cake is an easy, make-ahead dessert that layers yellow cake with sweetened condensed milk and fruity gelatin for a juicy finish.
Ingredients
Cake Ingredients
- 1 box yellow cake mix Use any brand of boxed yellow cake mix.
- 3 large eggs Room temperature preferred.
- 1 cup water As per the cake mix instructions.
Soak Mixture
- 1 14 oz can sweetened condensed milk Make sure it's the full-fat version for best results.
- 1 3 oz package strawberry or raspberry gelatin mix Choose your favorite flavor.
Toppings
- 1 cup whipped cream or Cool Whip For a lighter version, use whipped cream.
- 1/2 cup shredded coconut Unsweetened preferred.
- 1 cup sliced strawberries or assorted berries Use fresh berries for the best flavor.
Instructions
Preparation
- Preheat the oven according to the cake mix instructions and prepare the cake batter using the box directions; bake in a 9x13 inch pan.
- Remove the cake from the oven and let it cool for about 10 to 15 minutes.
- Use the end of a wooden spoon to poke holes all over the warm cake, spacing them about 1 inch apart.
- In a bowl, mix the sweetened condensed milk and the gelatin mix until combined, then pour it evenly over the cake so it fills the holes.
- Refrigerate the cake for at least 1 hour to allow the liquid to soak in.
Topping
- Spread whipped cream or Cool Whip over the top, then sprinkle shredded coconut and arrange sliced strawberries or berries.
- Chill for an additional 30 minutes before serving to let the topping set.
Notes
Don't let the cake cool completely before poking holes; a slightly warm cake absorbs the liquid better. Store leftovers in an airtight container in the refrigerator for up to 4 days.