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–+ servings
This colorful Easter Poke Cake is sure to delight on your Easter table! This cake is so easy to prepare but looks like an absolute show stopper. All you need is a box of cake mix, food coloring, pudding mix and cool whip for the brightest dessert to WOW your guests.
Prep Time: 15 minutes
Cook Time: 22 minutes
cooling: 1 hour
Total Time: 1 hour 37 minutes

Easter Poke Cake

A colorful and easy poke cake, perfect for Spring or Easter.
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Servings: 12 servings

Equipment

Ingredients

  • 1 box of white cake mix
  • 1/2 cup unsalted butter melted
  • 3 eggs
  • 1 cup water
  • 2 cups milk not plant based
  • 3.4 ounce box instant vanilla pudding- make sure it’s instant and not “cook and serve”
  • Assorted food coloring
  • 2 containers cool whip
  • Easter sprinkles

Instructions

  • Preheat oven to 350°F.
  • In a mixing bowl, combine the cake mix, melted butter, water and eggs. Mix together with an electric mixer or whisk.
  • Divide batter into 4 bowls.
  • Add a couple of drops of your desired colors of food coloring to each bowl and mix together. I used green, yellow, pink, and blue.
  • Spray a 9x13 baking dish with nonstick spray.
  • Using a large spoon drop each color across the bottom of the baking dish by spoonful's. Do this with each color until the bottom is covered. Gently tap the dish to even out the batter.
  • Bake according to the package instructions, 22-25 minutes.
  • When the cake is finished baking let it cool a couple of minutes and then using the back of a wooden spoon, or similar, poke about 50 holes 1 inch apart, across the cake. Set aside to let the cake cool and prepare the vanilla pudding.
  • Add the milk and pudding mix to a bowl and beat with an electric mixer for 2 minutes. Immediately spread the pudding over the cake evenly before it sets completely.
  • Cover and refrigerate 30 minutes to 1 hour.
  • Spread the cool whip over the cake and garnish with the sprinkles. Cut into squares and serve.
  • Refrigerate leftovers.

Video

Notes

Nutrition information is provided as a courtesy and may vary depending on ingredients used.
Make sure to get the Instant Pudding mix, not the "cook and serve".
Refrigerate leftovers up to 3 days.
You can make the whipped cream topping by beating 2 cups of heavy whipping cream with 1/2 cup sugar with an electric mixer until peaks form.
 

Nutrition

Calories: 299kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 383mg | Potassium: 107mg | Fiber: 1g | Sugar: 27g | Vitamin A: 362IU | Calcium: 154mg | Iron: 1mg
Did You Make This Recipe?Let me know! Tag @StephGigliotti