Easter Poke Cake Delight (Print Version)
# Ingredients:
→ For the Cake
01 -
1 box white cake mix
02 -
Ingredients listed on the box: eggs, oil, and water
03 -
1 teaspoon vanilla extract (optional)
→ For the Poke Filling
04 -
1 (3.4 oz) box instant vanilla or white chocolate pudding mix
05 -
2 cups cold milk
06 -
Gel food coloring (pink, yellow, blue, or pastel colors of choice)
→ For the Topping
07 -
1 (8 oz) tub Cool Whip or 2 cups homemade whipped cream
08 -
1/2 cup Easter sprinkles or pastel-colored candy eggs
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Prepare the cake batter according to the package instructions, adding vanilla extract if using. Pour into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10-15 minutes.
02 -
Using the handle of a wooden spoon, poke holes all over the cake. In a bowl, whisk together the pudding mix and cold milk for 2 minutes until slightly thickened. Divide the pudding into 3-4 small bowls and add a few drops of gel food coloring to each, stirring until well mixed. Spoon the colored pudding into the holes, alternating colors for a fun effect.
03 -
Spread Cool Whip evenly over the cake. Sprinkle with Easter sprinkles or top with pastel candy eggs. Cover and refrigerate for at least 1 hour before serving. Best if chilled for 4 hours.
# Notes:
01 -
For extra flavor, swap vanilla pudding for lemon or coconut.
02 -
Make it from scratch by using homemade white cake and whipped cream.
03 -
Store leftovers covered in the refrigerator for up to 3 days.
04 -
For a chocolate twist, use chocolate cake with pastel-colored pudding.