Description
This Easter Poke Cake is a festive and colorful dessert featuring a soft, pastel-swirled white cake soaked with creamy white chocolate pudding and topped with fluffy whipped cream. It’s the perfect springtime treat for Easter gatherings, birthdays, or any special occasion.
Ingredients
Scale
- 1 box white cake mix
- Ingredients required per the cake mix box (eggs, water, oil)
- 2 (3.3 oz.) boxes instant white chocolate pudding
- 3 ½ cups milk
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Food coloring (blue, green, pink, and yellow)
- Easter sprinkles (optional for garnish)
Instructions
- Preheat the oven according to the cake mix box instructions. Grease a 9×13-inch baking dish.
- Prepare the cake batter as directed on the box. Divide it into four bowls and tint each portion with a different pastel food color.
- Spoon the batter into the baking dish in a random pattern, then gently swirl the colors with a toothpick.
- Bake as instructed on the box, then let the cake cool for 10 minutes.
- Use the handle of a wooden spoon to poke holes across the cake, spacing them about 1 inch apart.
- In a bowl, whisk together the pudding mix and milk until smooth. Pour it over the cake, ensuring it seeps into the holes.
- Refrigerate for at least 2 hours to allow the pudding to set.
- Beat the heavy cream and vanilla extract until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form.
- Spread the whipped cream over the chilled cake and decorate with sprinkles.
- Slice, serve, and enjoy!
Notes
- For extra color, divide the pudding into four bowls and tint each to match the cake batter.
- Store the cake in the refrigerator for up to 4 days.
- For a dairy-free version, use non-dairy milk and coconut whipped cream.
- The cake tastes even better the next day after chilling overnight.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American