Easter Poke Cake
This bright and festive Easter Poke Cake is a colorful centerpiece for holiday dessert tables, featuring a creamy filling and fun toppings.
Ingredients
For the cake
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
For the filling
- 1 cup sweetened condensed milk
- food coloring (pastel colors) Add to achieve desired pastel shades
For the toppings
- 1 cup whipped topping
- sprinkles for decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, mix the yellow cake mix, 3 large eggs, and 1 cup of water until smooth; pour the batter into the prepared dish.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool about 15 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
- Mix 1 cup sweetened condensed milk with food coloring until you reach desired pastel shades, then pour the colored mixture over the cake so it fills the holes.
- Chill the cake in the refrigerator for at least 2 hours to allow the filling to set.
Serving
- Before serving, spread 1 cup of whipped topping over the cake and sprinkle with decorations.
- Serve chilled with extra whipped topping on the side.
- Pair with fresh berries for a bright contrast.
- Cut into small squares for a sweet potluck tray.
- Top individual slices with pastel candy eggs for a fun presentation.
Notes
Don't overbake; start checking at 25 minutes so the cake stays tender. Chill for at least 2 hours, but overnight yields a more settled texture. If transporting, assemble toppings just before serving to avoid sogginess.