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–+ servings

Easter Poke Cake

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A cheerful Easter poke cake with pastel swirls and white chocolate pudding, topped with fluffy whipped cream, perfect for potlucks and spring celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American, Holiday
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 1 box white cake mix Follow the eggs, oil, and water requirements on the box.
  • 3.5 cups milk Divided: follow pudding box guidelines.
  • Pink, blue, green, and yellow food coloring For coloring the batter.
  • nonstick cooking spray For greasing the baking dish.
For the pudding
  • 2 boxes instant white chocolate pudding mix 3.3 oz each.
For the whipped cream
  • 2 cups heavy cream For whipping.
  • 1/4 cup powdered sugar For sweetening the whipped cream.
  • 1 tsp vanilla extract For flavoring.

Method
 

Preparation
  1. Preheat your oven to the temperature indicated on the cake mix box and spray a 9x13 baking dish with nonstick spray.
  2. In a medium bowl, prepare the boxed cake mix according to the package instructions.
  3. Divide the batter into four bowls and add food coloring to each bowl, mixing until you achieve desired pastel shades.
  4. Spoon dollops of each colored batter into the prepared pan, alternating colors.
  5. Tap the pan to settle the batter, then use a toothpick to create a marbled effect.
Baking and Filling
  1. Bake according to the package instructions. After baking, let the cake cool for about 10 minutes.
  2. Poke holes in the cake using the handle of a wooden spoon or a large straw, spaced about 1 inch apart.
  3. In a large bowl, whisk together the instant pudding mix and the milk until smooth and thickened.
  4. Pour the pudding over the cake, ensuring it fills the holes. Smooth out any excess pudding on top and refrigerate for 30-40 minutes until set.
Topping
  1. In a chilled bowl, beat the heavy cream with vanilla until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
  2. Once the pudding is set, evenly spread the whipped cream over the cake.
  3. Add any desired garnishes, such as sprinkles, and serve chilled.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 300mgSugar: 22g

Notes

For best texture, add the whipped cream just before serving. Store leftovers in the refrigerator for up to 2-3 days. Make ahead for easy serving at gatherings.
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