Description
Celebrate Easter with this vibrant and festive poke cake! Layers of colorful cake soaked in creamy vanilla pudding, topped with fluffy whipped topping and adorned with sprinkles or Easter candy. A delightful treat for your holiday gatherings.
Ingredients
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1 box (15.25 oz) white cake mix
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3 large eggs (or egg whites)
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½ cup vegetable oil
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3 cups milk, divided
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Gel food coloring in pink, purple, and blue
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1 box (3.4 oz) instant vanilla pudding mix
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8 oz Cool Whip or frozen whipped topping, thawed
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Sprinkles or Easter candy for garnish
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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Prepare the cake mix according to package instructions, adding eggs, oil, and 1 cup of milk.
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Divide the batter evenly into three bowls. Add a few drops of each food coloring to separate bowls (pink, purple, and blue).
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Spoon the colored batters into the prepared pan, alternating colors to create a marbled effect.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes about 1 inch apart across the cake.
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In a bowl, whisk together the remaining 2 cups of milk and the instant pudding mix until it begins to thicken.
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Pour the pudding mixture evenly over the cake, ensuring it fills the holes.
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Spread the Cool Whip over the top of the cake.
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Garnish with sprinkles or Easter candy.
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Refrigerate for at least 2 hours before serving
Notes
For a lighter version, use egg whites and a reduced-fat whipped topping.
Ensure the pudding mixture is poured over the cake while it’s still slightly runny to allow it to seep into the holes effectively.
Chill the cake overnight for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American