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–+ servings
Easter Poke Cake

Colorful Easter Poke Cake That Will Wow Your Guests

This Easter Poke Cake is a vibrant and cheerful dessert that combines a moist white cake with a creamy vanilla pudding filling, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 28 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 28 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Homemade vanilla cake batter can be a delightful substitution.
  • 4 large Egg Whites Ensure they’re at room temperature for best whisking results.
  • 1/2 cup Vegetable Oil Melted butter can add a richer flavor.
  • 1 cup Greek Yogurt Can swap it with sour cream for a smooth texture.
  • 1 cup Whole Milk Any milk alternative works well too.
  • 3 drops Gel Food Coloring (pink, yellow, blue) Intensifies hues without altering batter consistency.
For the Filling
  • 1 box Instant Vanilla Pudding Mix Chocolate pudding mix can work beautifully for a different flavor.
For the Topping
  • 1 cup Heavy Cream Consider using Cool Whip for a quicker option.
  • 1/4 cup Granulated Sugar For a healthier twist, try using a sugar alternative.
  • 1 cup Sweetened Shredded Coconut You can omit it if it’s not to your taste.
  • 1 cup Easter Sprinkles/Candy Eggs Any seasonal candies can be a substitute.

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Electric mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the white cake mix, egg whites, vegetable oil, Greek yogurt, and whole milk. Beat the mixture for about 2 minutes until smooth and fluffy.
  3. Divide the batter into three bowls and add a drop of gel food coloring to each. Mix gently.
  4. Spoon large dollops of the colored batter into the baking dish, alternating colors and swirling slightly.
  5. Bake for 23–28 minutes until golden brown. Allow the cake to cool completely.
  6. Poke holes all over the surface of the cake using a wooden spoon handle, about an inch apart.
  7. In another bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Pour over the cake, filling the holes.
  8. Cover with plastic wrap and refrigerate for 60–90 minutes.
  9. Beat heavy cream and granulated sugar until stiff peaks form. Spread over the top of the cake after chilling.
  10. Decorate with sweetened shredded coconut and arrange candy eggs on top.
  11. Return to the refrigerator for an additional 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 60mgIron: 0.5mg

Notes

For best results, chill thoroughly after adding pudding and whipped cream, and avoid overmixing colors to maintain distinct layers.

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