If you’re on the lookout for a show-stopping dessert that’s not only spectacular to look at but also a dream to eat, this Easter Poke Cake will make your holiday table shine brighter than a basket of painted eggs. Imagine vibrant, pastel swirls tucked under creamy clouds of whipped topping and every forkful bursting with moist cake and pockets of luscious white chocolate pudding. This recipe is a personal favorite that delights both kids and adults alike, turning a classic American poke cake into the joyful centerpiece of any Easter gathering.
Ingredients You’ll Need
The beauty of Easter Poke Cake lies in its simplicity combined with a playful splash of color. These straightforward ingredients come together to create layers of flavor, striking visuals, and irresistible textures for a cake that tastes as magical as it looks.
- White cake mix: Offers a neutral, sweet base and takes on bright food coloring beautifully—choose your favorite brand.
- Eggs, water, and oil: These boxed mix add-ins ensure your cake is light, moist, and rich with just the right crumb.
- Instant white chocolate pudding (two 3.3 oz. boxes): Adds luscious creaminess and a decadent white chocolate flavor that fills every hole in the cake.
- Milk (3 1/2 cups): Used to prepare the pudding, creating that irresistible, creamy pudding layer.
- Heavy cream (2 cups): Whips into a dreamy, fresh topping that takes this cake to a new level of indulgence.
- Powdered sugar (1/4 cup or more to taste): Sweetens the whipped cream just enough without overpowering the pudding or cake.
- Vanilla extract (1 teaspoon): Rounds out the flavors in your homemade whipped cream, adding warm, aromatic notes.
- Food coloring (blue, green, pink, and yellow): These Easter-inspired pastels create the cake’s signature look—don’t be shy with the color!
How to Make Easter Poke Cake
Step 1: Prep Your Batter and Baking Dish
Begin by preheating your oven to the temperature indicated on your box of cake mix. A well-greased 9×13 inch baking dish is your canvas, so coat it generously with baking spray to ensure easy release. Prepare the cake mix as directed on the package, mixing in the eggs, water, and oil until the batter is smooth and ready for color magic.
Step 2: Add a Splash of Color
Now for the fun part! Divide your cake batter evenly into four bowls. Into each bowl, add a few drops of blue, green, pink, or yellow food coloring—stir well and watch those pastels appear. Quickly, using a spoon, drop small amounts of each colored batter into the baking dish. Work in layers and alternate colors, leaving some space between the drops. Gently tap the pan to flatten the batter, then swirl ever-so-slightly with a toothpick for a marbled effect—just enough to swirl, not blend. This is the magic behind each slice’s beautiful Easter Poke Cake pattern!
Step 3: Bake Until Perfect
Slide your colorful creation into the oven and bake according to the directions on your cake mix box. Check with a toothpick; when it comes out clean, remove the cake and let it sit at room temperature for about ten minutes. This short rest makes the cake easier to poke and ensures it won’t fall apart.
Step 4: Poke and Fill
Once the cake is still slightly warm but not hot, use the handle of a wooden spoon to poke holes about an inch apart all over the surface. The more holes, the more pudding will seep in, infusing your Easter Poke Cake with moist, gooey goodness. Allow it to cool completely before moving on.
Step 5: Mix, Pour, and Chill the Pudding
In a large bowl, whisk the instant white chocolate pudding mix with the milk. Work quickly, because as soon as it starts to thicken, you’ll pour it over the cooled cake—making sure the pudding seeps into every hole. Gently spread any remaining pudding across the top, then refrigerate the cake so the pudding can set and transform every bite into creamy heaven.
Step 6: Whip Up That Creamy Cloud Topping
While your cake chills, whip the heavy cream and vanilla extract in a bowl until soft peaks form. Add powdered sugar gradually, whisking until you reach thick, stiff peaks. Once the pudding layer is set, spread your fresh whipped cream generously over the top for the crowning touch.
Step 7: Finishing Touches
Before serving, shower the cake with colorful sprinkles for an extra pop of festivity. Every piece of this Easter Poke Cake now looks and tastes like a sweet spring celebration!
How to Serve Easter Poke Cake
Garnishes
The crowning jewel of Easter Poke Cake is its playful topping—festive pastel sprinkles are a must, but you can take it further with edible glitter, mini chocolate eggs, or a handful of shredded coconut for a touch of whimsy and crunch.
Side Dishes
This cake pairs beautifully with light, fruity side dishes. Think fresh berry salads, a platter of juicy pineapple, or tangy lemon sorbet. If you’re hosting brunch, coffee or herbal tea is the perfect complement to balance the cake’s sweetness.
Creative Ways to Present
For extra wow factor, serve slices on pastel-colored plates or in cupcake wrappers for easy individual portions. Want to personalize yours? Decorate each piece with piped whipped cream nests and place candy eggs on top. A cake stand with a glass dome truly makes the Easter Poke Cake a table centerpiece.
Make Ahead and Storage
Storing Leftovers
Store your Easter Poke Cake tightly covered in the refrigerator. It stays fresh for up to four days, and sometimes the second-day texture is even better as flavors mingle and the pudding continues to soak into the cake layers.
Freezing
If you need to make it well ahead, you can freeze the cake (without the whipped cream layer) for up to two months. Wrap slices tightly in plastic and foil to prevent freezer burn. Thaw overnight in the fridge, then whip up fresh cream just before serving.
Reheating
This cake is meant to be enjoyed chilled, not hot, so there’s no need to reheat. If you’re serving leftovers, simply let them sit at room temperature for 10 to 15 minutes for slightly softer texture, but keep it mostly cool to preserve the signature poke cake experience.
FAQs
Can I use other flavors of pudding?
Absolutely! While white chocolate pudding gives a delicate flavor and smooth look, vanilla, lemon, or even cheesecake-flavored pudding work just as well and put your own twist on the classic Easter Poke Cake.
How far in advance can I make Easter Poke Cake?
You can assemble your Easter Poke Cake up to two days in advance; just hold off on the whipped cream and garnish until the day you plan to serve, to keep it looking and tasting fresh.
Can I use homemade cake instead of a box mix?
Yes! If you have a favorite white cake recipe, feel free to use it. The fun of the recipe is in the layering and colors, so homemade or boxed, your cake will still be a stunner.
What if I don’t have every color of food coloring?
No problem at all! Use what you have, or even just two or three colors for a marbled effect. Your Easter Poke Cake will still turn out beautiful and festive.
Is it necessary to use whipped cream, or can I use store-bought topping?
Homemade whipped cream has a fresher taste, but a store-bought whipped topping is a convenient option and works perfectly if you need to save time.
Final Thoughts
Easter Poke Cake is a celebration in every slice, perfect for sharing with friends and family while creating bright holiday memories. If you love desserts that wow both in flavor and presentation, don’t miss out—make this cake the sweet star of your Easter this year!
Print
Easter Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 9×13-inch cake 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Easter Poke Cake is a colorful and delightful dessert perfect for Easter celebrations. With layers of vibrant cake and creamy pudding, this cake is a treat for both the eyes and the taste buds.
Ingredients
For the Cake:
- 1 box white cake mix
- Ingredients listed on the box (eggs, water, oil)
- Food coloring (blue, green, pink, and yellow)
For the Pudding Layer:
- 2 (3.3 oz.) boxes instant white chocolate pudding
- 3 1/2 cups milk
For the Whipped Cream Topping:
- 2 cups heavy cream
- 1/4 cup powdered sugar (or more to taste)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to the temperature specified on the cake mix box. Grease a 9×13-inch baking dish with baking spray.
- Prepare the cake: Follow the directions on the cake mix box to prepare the cake batter.
- Create colorful layers: Divide the batter into 4 portions and color each portion with food coloring. Drop spoonfuls of each colored batter into the baking dish, layering them to create a colorful pattern. Bake as directed.
- Add pudding layer: After baking and cooling the cake, poke holes all over the top. Prepare the white chocolate pudding according to package instructions and pour it over the cake, ensuring the pudding fills the holes. Chill the cake.
- Make the whipped cream: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the chilled cake.
- Garnish and serve: Decorate the cake with sprinkles before serving. Store any leftovers in the fridge.
Notes
- For a more intense color, use gel food coloring instead of liquid.
- Feel free to customize the colors for different occasions.
- Allow the cake to chill thoroughly for the best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
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