Description
Celebrate Easter with this vibrant and easy Easter Poke Cake featuring a marbled colorful white cake filled with creamy vanilla pudding, topped with fluffy Cool Whip and festive sprinkles or Easter candies. Perfect for spring gatherings and holiday dessert tables.
Ingredients
Scale
Cake
- 15.25 ounce package of white cake mix
- 3 large eggs or egg whites (for a whiter cake)
- 1/2 cup vegetable oil
- 2 1/2 cups milk, divided
- Gel food coloring in 3-4 colors (pink, purple, and blue recommended)
Filling
- 3.4 ounces instant vanilla pudding mix
- 1/2 cup milk (remaining milk from total 3 cups)
Topping
- 8 ounces Cool Whip or frozen whipped topping, thawed
- Sprinkles or Easter candy for garnish
Instructions
- Prepare the Cake Batter: Preheat your oven as directed on the white cake mix package. In a large bowl, combine the cake mix, eggs or egg whites, vegetable oil, and 2 1/2 cups of milk. Mix according to the package instructions until smooth. Divide the batter evenly into 3 to 4 separate bowls and tint each portion using gel food coloring (pink, purple, and blue recommended) to create vibrant colors.
- Bake the Cake: Lightly grease a 13×9 inch baking dish. Pour the colored batters alternately or in sections into the dish to create a marbled, colorful effect. Use a knife or skewer to swirl the colors gently if desired. Bake according to the cake mix instructions, usually around 30-35 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool slightly.
- Poke the Cake: Using the handle of a wooden spoon or a dowel, poke holes all over the surface of the warm cake, spacing them evenly to allow the pudding mixture to soak in thoroughly.
- Prepare and Pour the Pudding: In a medium bowl, whisk together the instant vanilla pudding mix and the remaining 1/2 cup milk until it begins to thicken. Pour this pudding mixture evenly over the poked cake, allowing it to seep into the holes and flavor the cake thoroughly. Refrigerate for at least 30 minutes to let it set.
- Frost the Cake: Once the pudding has settled, spread the thawed Cool Whip evenly over the top of the cake using an offset spatula for a smooth finish.
- Decorate: Garnish the cake with colorful sprinkles or Easter candies to add a festive touch perfect for the holiday. Chill the cake until ready to serve.
Notes
- For a whiter cake, use only egg whites instead of whole eggs.
- Gel food coloring provides vibrant colors without altering the cake’s texture.
- Ensure the pudding is slightly thickened but not fully set before pouring to allow it to soak properly.
- Keep the cake refrigerated until serving to maintain freshness and Cool Whip stability.
- Use an offset spatula for an evenly smooth frosting layer.
- This cake can be made a day ahead and refrigerated for convenient serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
