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
Scale
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
