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–+ servings
Easter Poke Cake

Colorful Easter Poke Cake That Will Wow Your Guests

This Easter Poke Cake is a delightful dessert that combines vibrant colors, creamy vanilla pudding filling, and fluffy whipped cream, making it a must-try for your festive 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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Homemade vanilla cake batter can be a substitution
  • 3 large Egg Whites At room temperature for best results
  • 1/2 cup Vegetable Oil Melted butter can add richer flavor
  • 1 cup Greek Yogurt Sour cream can be substituted
  • 1 cup Whole Milk Any milk alternative works well
  • 1 tbsp 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 be an alternative
For the Topping
  • 1 cup Heavy Cream Cool Whip can be used for a quicker option
  • 1/4 cup Granulated Sugar A sugar alternative can be used for a healthier twist
  • 1 cup Sweetened Shredded Coconut Optional, can be omitted
  • 1 cup Easter Sprinkles/Candy Eggs Any seasonal candies can substitute

Equipment

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

Method
 

Step-by-Step Instructions for Easter Poke Cake
  1. Preheat your 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 for about 2 minutes until smooth.
  3. Divide the batter into three bowls and add gel food coloring. Mix each bowl until colors are vibrant.
  4. Spoon the colored batter into the baking dish, alternating colors and swirling with a knife.
  5. Bake in the preheated oven for 23–28 minutes, until edges are golden brown. Let cool completely.
  6. Poke holes all over the cooled cake with a wooden spoon handle, about an inch apart.
  7. Whisk together the instant vanilla pudding mix and cold milk until thickened. Pour over the cake to fill the holes.
  8. Cover with plastic wrap and refrigerate for 60–90 minutes.
  9. Beat the heavy cream and sugar until stiff peaks form to make whipped cream topping.
  10. Spread the whipped cream evenly over the cake and sprinkle with coconut and arrange candy eggs on top.
  11. Return to the refrigerator for 2 hours before serving, then enjoy your colorful Easter Poke Cake!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Keep the cake covered in the refrigerator for up to 3 days. For longer storage, wrap slices and freeze for up to a month. Reheat gently if desired.

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