Festive Easter Poke Cake

Festive Easter Poke Cake starts with a cake mix which is baked & poked, layered with a white chocolate pudding & topped with a sweetened whipped cream and sprinkles! This colorful and flavorful pudding poke cake is perfect for any Easter celebration, and it's incredibly easy to make.

Prep Time30

Cook Time25

Total Time55

Course: Cake, Dessert, poke cake

Cuisine: American

Keyword: Easter Poke Cake

Servings: servings

Calories: 264kcal

Author: Jessica & Nellie

Ingredients

15.25 oz white cake mix plus ingredients on package plus ingredients on package- eggs, oil, water
6.6 oz instant white chocolate pudding two 3.3 oz boxes
3 ½ cups milk
2 cups heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
Pink, blue, green and yellow food coloring

Instructions

Cake prep: Prepare a 9x13 baking dish by spraying with non-stick cooking spray. Get the oven preheating to the temperature as directed on the cake box.
Prepare the cake mix as directed on the packaging. Once you have the batter ready, divide it into four different bowls and add a few drops of food coloring to each bowl, one pink, blue, green, and yellow (do not mix the colors). Stir the batter and food coloring, add more drops until you reach the desired colors you’d like.
Quickly drop spoonfuls of the colored batter into the prepared baking dish, alternating colors until they're all used. The drops are going to spread, so work fast!
Once you’ve added all the batter lightly tap the bottom of the dish on the counter. Use a toothpick and lightly swirl the colors just a little bit, do not over mix the colors. Place the cake in the preheated oven and bake for the time indicated on the box.
Let the cake cool for about 10 minutes. Then poke all over the top of the cake with the end of a wooden spoon or a large straw, about an inch apart. Then let it cool completely.
Pudding layer: In a large bowl add the white chocolate dry pudding mix and milk, whisk together until everything is dissolved. Continue to pour the pudding mixture over the top of the cake and spread it around with a spatula, try to get as much pudding into the holes. Place the cake in the refrigerator to chill for 30 minutes, until the pudding has set.
Whipped cream topping: While the cake is chilling, get started on the whipped topping. In a large bowl add the heavy cream and vanilla extract, beat using an electric hand mixer until soft peaks form. Then add the powdered sugar and mix until stiff peaks form, about 5-6 minutes.
Once the whipped topping has thickened, spread it over the pudding layer to cover the entire cake surface. Top the cake with Easter sprinkles, if desired, and enjoy!

Notes

Store leftover poke cake in an airtight container in the fridge for 3-4 days.

Nutrition