Easter Poke Cake
A colorful and festive dessert that's easy to make, perfect for Easter celebrations. This poke cake features a boxed white cake soaked with vanilla pudding and topped with whipped cream and sprinkles.
Ingredients
Cake Ingredients
- 1 box white cake mix Use your preferred brand.
- 1 cup water As per cake mix instructions.
- 1/3 cup vegetable oil For moisture.
- 3 large eggs Room temperature is best.
Pudding Ingredients
- 1 cup vanilla pudding mix Instant pudding works best.
- 2 cups milk Cold milk for better consistency.
Topping Ingredients
- 1 tub whipped topping Cool Whip or similar.
- to taste pastel food coloring For decoration.
- to taste sprinkles For decoration.
Instructions
Preparation
- Preheat the oven according to the cake mix instructions. Grease a 9x13 inch baking pan.
- In a mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until smooth.
- Pour the batter into the prepared pan and bake according to the package instructions.
- Once baked, let the cake cool for about 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake.
- In another bowl, whisk together the vanilla pudding mix and milk for 2 minutes until thick.
- Pour the pudding mixture over the cake, making sure it fills the holes.
- Refrigerate the cake for at least 2 hours.
Topping
- Before serving, top with whipped topping, add a few drops of pastel food coloring and sprinkles for decoration.
- Serve chilled and enjoy. Cut squares with a clean, sharp knife.
Notes
This cake keeps well in the fridge for a couple of days. To avoid dry slices, store tightly covered. Ideal for potlucks and easy to transport.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 49gProtein: 4gFat: 12gSaturated Fat: 4gSodium: 220mgSugar: 29g
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