Easter Poke Cake
Light, festive, and easy to make, this Easter Poke Cake brings bright color and creamy chocolate to your holiday table with minimal fuss. A simple boxed cake becomes a showstopper when filled with sweetened condensed milk and Jell-O, then topped with whipped cream and sprinkles.
Ingredients
Cake base
- 1 box vanilla cake mix
- eggs, water, oil Ingredients called for on cake mix box
Filling
- 1 cup sweetened condensed milk
- 1/2 cup chocolate syrup
Jell-O layer
- 1 small box Jell-O (your choice of flavor, such as strawberry or lemon)
Topping and garnish
- 1 cup whipped topping
- Chocolate shavings or sprinkles for garnish
Instructions
Preparation
- Preheat oven and prepare the cake mix according to package instructions; bake in a 9x13 inch pan.
- Let the baked cake cool for a few minutes, then poke holes all over the top using the back of a wooden spoon.
- Whisk together 1 cup sweetened condensed milk and 1/2 cup chocolate syrup, then pour the mixture evenly over the pierced cake.
- Prepare the Jell-O according to package directions and slowly pour it over the cake, filling the holes.
- Refrigerate the cake for several hours (or overnight) so the layers set and flavors meld.
- Before serving, spread 1 cup whipped topping over the cake and garnish with chocolate shavings or sprinkles.
Notes
Make sure the cake is warm but not hot before poking, so it holds the Jell-O and condensed milk. Pour the condensed milk-chocolate mix slowly to avoid overflow and ensure even distribution. Chill at least 4 hours; overnight gives best texture and flavor. Use a fork to make extra small holes if you want more filling absorption.