Easter Poke Cake
A warm, pastel, and incredibly easy dessert perfect for spring gatherings, this Easter Poke Cake is a delightful twist on traditional cakes that kids can help decorate.
Ingredients
Cake
- 1 box vanilla cake mix Standard boxed cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Filling
- 1 box instant pudding mix (vanilla or similar flavor)
- 2 cups milk
- to taste Food coloring (pastel colors) Use pastel shades to tint the pudding.
Topping & Garnish
- 1 tub whipped topping
- to taste Sprinkles (optional) For decoration.
Instructions
Preparation
- Preheat the oven according to the cake mix instructions and prepare a 9x13 inch baking dish.
- In a mixing bowl, combine the cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs; mix until smooth.
- Pour the batter into the prepared dish and bake according to package directions; cool completely.
Filling
- Use the end of a wooden spoon to poke holes all over the cooled cake, spacing them evenly.
- Whisk the instant pudding mix with 2 cups milk until thickened, then divide into bowls and tint each with food coloring to create pastels.
- Spoon colored pudding into the holes, alternating colors for a swirled effect, then spread whipped topping over the cake and add sprinkles if desired.
Chilling
- Chill in the refrigerator for at least one hour before serving to let flavors set. Enjoy!
Notes
Tips for Success: Cool the cake completely before poking to maintain hole shape. Chiiling the cake overnight improves flavor and texture. Store covered in refrigerator for up to 3 days for best freshness.