Description
A vibrant and creamy dessert perfect for spring celebrations, this Easter Poke Cake features a soft cake filled with pudding and topped with whipped cream.
Ingredients
Cake Ingredients
- 1 box white or vanilla cake mix (You can use homemade vanilla sheet cake if preferred.)
- 1 cup milk (Use cold milk for the pudding.)
- 1 box instant vanilla pudding mix (You can substitute with different flavors for variations.)
- 1 container whipped topping (Can be substituted with homemade whipped cream.)
Decoration Ingredients
- as needed pastel food coloring (Gel food coloring recommended.)
- as desired sprinkles or candies (Mini eggs, bunny sprinkles, shredded coconut, marshmallow bunnies, etc.)
Instructions
Baking
- Bake the vanilla or white cake in a 9×13 pan according to the recipe or box directions.
- Let it cool for about 15 to 20 minutes.
Poking
- Use the handle of a wooden spoon to poke holes all over the cake, spacing them about an inch apart.
Filling
- Whisk the instant vanilla pudding mix with cold milk until it thickens, about 2 minutes, then pour it over the cake, aiming to fill the holes.
Chilling
- Cover and refrigerate the cake to let the pudding set, for at least 4 hours or ideally overnight.
Frosting
- Spread whipped topping over the top of the cake once the pudding layer is set.
- Decorate with pastel sprinkles or candies as desired.
Notes
For best results, do not overbake the cake. Poke holes while the cake is still warm for better pudding absorption. Chill long enough to ensure a creamy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: American, Spring