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–+ servings
Easter Poke Cake

Easter Poke Cake: A Fun, Colorful Treat for Spring Celebrations

This Easter Poke Cake is a delightful, colorful dessert perfect for spring gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box white cake mix Choose a brand that requires eggs, oil, and water.
  • 3 large eggs Essential for moisture and structure.
  • 1/2 cup oil Can substitute with melted butter.
  • 1 cup water
  • 5 drops gel food coloring Use pink, green, blue, and lavender for pastel colors.
For the Filling
  • 2 boxes instant vanilla pudding Can substitute with other flavors.
  • 4 cups cold milk Whole milk recommended for creaminess.
For the Topping
  • 1 container Cool Whip Whipped cream is a good alternative.
  • 1 cup Easter sprinkles or decorations Optional but adds fun!

Equipment

  • 9x13-inch baking pan
  • mixing bowl
  • whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Easter Poke Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch pan.
  2. Mix the white cake mix with eggs, oil, and water until smooth.
  3. Divide batter into bowls and add gel food coloring to each.
  4. Spoon the colored batters into the pan, alternating colors. Swirl together gently.
  5. Bake for 28-32 minutes until golden and a toothpick comes out clean.
  6. Let the cake cool for 15-20 minutes, then poke holes across the top.
  7. Whisk pudding mix with milk until smooth and pour over warm cake.
  8. Cover the cake and chill in the refrigerator for at least 2 hours.
  9. Spread Cool Whip over the chilled cake and decorate with sprinkles.
  10. Slice and serve chilled, optional to add fruit or ice cream.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 49gProtein: 5gFat: 15gSaturated Fat: 5gCholesterol: 40mgSodium: 290mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

Keep leftovers covered in the fridge for up to 3 days, or freeze for longer storage.

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