Description
Celebrate Easter with this vibrant and fun Easter Poke Cake, featuring a colorful marbled white cake infused with creamy vanilla pudding and topped with whipped cream and festive sprinkles or Easter candy. Perfect for spring gatherings, this cake combines moist texture and sweet flavors with an eye-catching presentation.
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
- 3 cups milk, divided
- Gel food coloring in 3-4 colors (pink, purple, and blue recommended)
Filling and Topping
- 3.4 ounce instant vanilla pudding mix
- 8 ounces Cool Whip or frozen whipped topping, thawed
- Sprinkles or Easter candy for garnish
Instructions
- Prepare the Cake Batter: Preheat your oven to the temperature indicated on the cake mix package. In a large mixing bowl, combine the white cake mix with eggs or egg whites, vegetable oil, and part of the milk as instructed on the package. Mix until smooth.
- Color the Batter: Divide the cake batter evenly into 3 to 4 separate bowls. Add gel food coloring to each bowl to create bright pink, purple, blue, and any other colors you like, mixing well to incorporate.
- Create Marbled Effect and Bake: Grease a 13×9 inch baking dish. Carefully spoon the differently colored batters into the dish in layers or dollops to create a marbled pattern. Gently swirl if desired. Bake the cake following the package’s suggested time until a toothpick inserted in the center comes out clean.
- Cool and Poke Holes: Allow the cake to cool for about 10-15 minutes until slightly warm but still pliable. Using the handle of a wooden spoon or a wooden dowel, poke holes evenly across the entire cake surface to allow the pudding mixture to seep in.
- Prepare and Pour Pudding Filling: In a separate bowl, whisk together the instant vanilla pudding mix with the remaining milk until smooth and thickened per package instructions. Pour the pudding mixture evenly over the cake, letting it fill the holes and absorb fully into the cake.
- Frost the Cake: Once the pudding has seeped in and the cake has cooled completely, spread the thawed Cool Whip evenly over the top using an offset spatula for a smooth finish.
- Decorate: Finish by garnishing the whipped topping with colorful sprinkles or Easter candy to add festive flair and texture.
Notes
- Using egg whites instead of whole eggs will yield a whiter cake.
- Gel food coloring provides vibrant colors without watering down the batter.
- For best results, ensure the cake is warm but not hot before poking holes so it holds together well.
- Allow the pudding to fully absorb into the cake for at least 15-20 minutes before frosting.
- This cake can be made a day in advance and kept refrigerated.
- Substitute Cool Whip with homemade whipped cream for a fresher topping.
