Easter Poke Cake
Easter poke cake is an easy way to turn ordinary box cake mix into a dessert perfect for the springtime celebration. An easy prep and you've got a colorful and delicious end to your Easter meal!
Servings: 12
Calories: 371kcal
Ingredients
- 1 box of white cake mix + the ingredients called for on the box to make the batter
- 2 3.3 oz boxes instant white chocolate pudding
- 3 1/2 cups milk
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Pink blue, green and yellow food coloring
Instructions
- Preheat the oven to the temperature that the boxed cake mix says. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
- In a medium sized bowl prepare the cake mix as directed on the back of the box. Once you have the batter, divide the batter into four different bowls and add a few drops of food coloring to each bowl. (Do not mix the colors)1 box of white cake mix
- Stir the batter and food coloring (you can add more drops till you reach the desired color you’d like.) Using a spoon, scoop the batter up and drop the batter into the prepared baking dish, make small droops of each color all over the baking dish. (the drops are going to spread because of the greased dish, so work a bit fast)Pink
- 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. Bake for however long the box for the cake mix says.
- Once the cake is done take it out and let it sit 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 cool completely.
- In a large bowl add the white chocolate pudding mix and milk, whisk together until everything is dissolved. Pour the pudding mixture all over the top of the cake and spread around with a spatula, trying to get as much pudding into the holes. Spread any remaining pudding all over top of the cake and set in the refrigerator until the pudding is set. About 30-40 minutes.2 3.3 oz boxes instant white chocolate pudding, 3 1/2 cups milk
- In a large bowl add the heavy cream and vanilla extract and beat using a hand mixer until soft peaks form. Add in the powdered sugar and mix until stiff peaks form. Takes about 5-6 minutes. Once the pudding is set on the cake, spread the whipped cream over top of the pudding layer.2 cups heavy cream, 1 tsp vanilla extract, 1/4 cup powdered sugar
- You can add sprinkles to the top of the whipped cream if you’d like, it’s optional. Slice and serve!
Notes
- Work quickly when dropping the batter into the prepared pan. The batter will spread when it hits the pan.
- Want to make your life even easier? Use thawed Cool Whip on the cake instead of making homemade whipped cream.
- Substitute any flavor of pudding you like!
Nutrition
Calories: 371kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 892mg | Potassium: 167mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 698IU | Vitamin C: 0.2mg | Calcium: 193mg | Iron: 1mg