Description
This Easter poke cake is a fun, colorful dessert made with white cake, pastel pudding, and whipped topping—perfect for spring celebrations!
Ingredients
Scale
- 1 box white cake mix (plus ingredients listed on box)
- 2 (3.4 oz) boxes instant pudding mix (lemon, vanilla, or cheesecake flavor)
- 4 cups cold milk
- Food coloring (pastel shades)
- 1 tub whipped topping (Cool Whip)
- Sprinkles or Easter candy for garnish
Instructions
- Preheat oven and prepare cake mix according to box instructions. Bake in a 9×13 inch pan and let cool slightly.
- Using the handle of a wooden spoon, poke holes all over the cake.
- In separate bowls, mix pudding with milk and divide evenly. Tint each with a different pastel food coloring.
- Spoon colored pudding into the holes, alternating colors as desired.
- Gently spread any remaining pudding over the top of the cake.
- Refrigerate for at least 1 hour or until set.
- Top with whipped topping and decorate with sprinkles or Easter candy before serving.
Notes
Make sure cake is slightly cooled but still warm before adding pudding for best absorption. Can be made a day ahead and kept chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg