Name: Easter Poke Cake
Prep time: 2 h 15 min
Cook time: 30 min
Total time: 2 h 45 min
Ingredients: 1 box of white cake mix (plus eggs, oil, and water as required); Gel food coloring (pastel shades); 2 boxes of instant vanilla pudding mix; 4 cups of milk; 1 container of Cool Whip, thawed; Easter-themed sprinkles (optional)

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Easter Poke Cake a vibrant and festive cake that's a perfect centerpiece for any Easter celebration. This moist cake features a beautiful pastel marbled effect, is filled with creamy vanilla pudding, and is topped with a light and fluffy Cool Whip frosting. It's easy to make and sure to be a hit with family and friends.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 box of white cake mix (plus eggs, oil, and water as required)

Gel food coloring (pastel shades for an Easter theme)

2 boxes of instant vanilla pudding mix

4 cups of milk (to prepare the pudding)

1 container of Cool Whip, thawed

Easter-themed sprinkles (optional for garnish)

Directions

Prepare the white cake mix according to the package instructions. Divide the batter evenly into separate bowls based on how many colors you plan to use. Add gel food coloring to each bowl and stir until the colors are well blended.

Pour the different colors into a greased cake pan, gently swirling them together with a toothpick or skewer to create a marbled effect.

Bake the cake according to the package directions. Once baked, allow it to cool for a few minutes.

Using the handle of a wooden spoon, poke holes all over the cake about an inch apart.

In a bowl, whisk the instant vanilla pudding mix with milk until smooth and slightly thickened. Before it fully sets, pour it over the cake, making sure it fills the holes. Use a spatula to spread it evenly across the surface.

Refrigerate the cake for at least two hours to allow the pudding to set and soak into the cake.

Once chilled, spread the Cool Whip evenly over the top of the cake. Decorate with Easter sprinkles for a festive touch.

Keep refrigerated until ready to serve. Slice and enjoy!

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Chilling Time: 2 hours

Total Time: 2 hours 45 minutes

Servings: 12-15 servings

Calories: 280 kcal per serving

Variations

Different Pudding Flavors: Swap vanilla pudding for white chocolate, cheesecake, or even lemon pudding for a unique twist.

Homemade Whipped Cream: Instead of Cool Whip, use homemade whipped cream for a fresher taste.

Chocolate Version: Use chocolate cake mix with chocolate pudding for a decadent alternative.

Topping Ideas: Add shredded coconut, crushed candy, or white chocolate shavings for extra texture and flavor.

Gluten-Free Option: Use a gluten-free cake mix to accommodate dietary restrictions.

Storage/Reheating

Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days.

Freezing: Wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.

Serving Tip: Serve the cake chilled for the best texture and flavor.

FAQs

How far in advance can I make this cake?

I recommend making it a day ahead to let the pudding fully soak into the cake. Just wait to add the sprinkles until right before serving so they don’t dissolve into the frosting.

Can I use regular food coloring instead of gel?

Yes, but gel food coloring gives more vibrant colors without thinning the batter, so I prefer using gel for the best results.

Can I make this cake with a homemade cake recipe?

Absolutely! Any homemade white or yellow cake recipe will work as long as it’s sturdy enough to hold the pudding filling.

What if I don’t have a wooden spoon to poke holes?

A chopstick, straw, or the end of a butter knife will work just as well to create holes for the pudding to seep in.

Can I use a different topping instead of Cool Whip?

Yes, homemade whipped cream, cream cheese frosting, or even a light buttercream can be used as alternatives.

Conclusion

This Easter poke cake is a delightful, colorful, and easy-to-make dessert that's perfect for any spring celebration. The combination of moist cake, creamy pudding, and fluffy whipped topping creates a delicious treat that everyone will love. Whether you stick to the classic recipe or try a fun variation, this cake is sure to be a holiday favorite.

Recipe:

Easter Poke Cake

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Author: Cheryl
Total Time: 2 hours 45 minutes
Yield: 12-15 servings
Diet: Vegetarian

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Description

This Easter Poke Cake is a festive and easy dessert featuring a pastel marbled cake, creamy vanilla pudding filling, and a fluffy Cool Whip topping. Perfect for Easter gatherings, this colorful and moist cake is sure to impress both kids and adults. Make it ahead for a stress-free holiday treat!

Ingredients

1 box of white cake mix (plus eggs, oil, and water as required)

Gel food coloring (pastel shades)

2 boxes of instant vanilla pudding mix

4 cups of milk

1 container of Cool Whip, thawed

Easter-themed sprinkles (optional)

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Instructions

Prepare the Cake Batter – Mix the white cake according to package instructions. Divide the batter into separate bowls and color each with pastel gel food coloring.
Create a Marbled Effect – Pour the colored batters into a greased cake pan, gently swirling them with a toothpick.
Bake & Cool – Bake as directed on the package. Let it cool for a few minutes after baking.
Poke the Cake – Use the handle of a wooden spoon to poke holes throughout the cake, about an inch apart.
Prepare the Pudding – Whisk instant vanilla pudding with milk until smooth and slightly thickened. Before it sets, pour it over the cake, ensuring it fills the holes. Spread evenly.
Chill the Cake – Refrigerate for at least 2 hours to let the pudding set.
Add the Topping – Spread Cool Whip evenly over the cake and decorate with Easter sprinkles.
Serve & Enjoy – Keep refrigerated until serving. Slice and enjoy!