Easter Poke Cake
A delightful and moist vanilla poke cake drenched in sweetened condensed milk, topped with whipped cream and sprinkles, perfect for Easter celebrations.
Ingredients
Cake ingredients
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
Poke ingredients
- 1 cup sweetened condensed milk
- 1 cup whipped topping (Cool Whip)
- to taste food coloring (pastel colors)
- to taste sprinkles for decoration
Instructions
Preparation
- Preheat the oven according to the cake mix instructions. Grease and flour a 9x13 inch baking dish.
- Prepare the cake mix as per package directions using water and eggs. Pour the batter into the prepared dish.
Baking
- Bake the cake for the time specified on the box. Allow the cake to cool for about 10 minutes after baking.
- While the cake is still warm, use a fork to poke holes all over the top of the cake.
Poking and Pouring
- In a bowl, mix the sweetened condensed milk with your chosen food coloring until you reach vibrant colors.
- Pour the colored condensed milk mixture over the holes in the cake, allowing it to seep in.
Cooling and Topping
- Allow the cake to cool completely.
- Spread whipped topping over the top of the cooled cake.
Decorating and Serving
- Decorate with sprinkles and any additional toppings desired.
- Chill in the refrigerator before serving to allow flavors to meld. After that, slice with a sharp knife and serve chilled.
Notes
Leftover poke cake keeps well in the fridge for up to five days. You can bake, poke, and add the milk a day ahead; then add the whipped topping and sprinkles shortly before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 180mgSugar: 15g
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