Description

This delightful Easter Poke Cake is a vibrant and creamy dessert that will add cheer to your holiday celebrations. Layered with moist vanilla cake and filled with rich vanilla pudding, it’s topped with fluffy whipped cream and colorful decorations that embody the spirit of spring. This easy-to-make treat is perfect for family gatherings or potlucks, appealing to both kids and adults alike. Whether you’re hosting an Easter brunch or simply looking for a sweet dessert, this poke cake is sure to impress with its festive colors and delicious flavors.

Ingredients

Scale

15.25 ounce white cake mix
3 egg whites
½ cup vegetable oil
½ cup Greek yogurt
¾ cup whole milk
pink, yellow, and blue gel food coloring
5.1 ounces instant vanilla pudding mix
2 ¾ cups whole milk
2 cups heavy cream
3 tablespoons granulated sugar
1 cup sweetened shredded coconut
Easter sprinkles and/or candy (optional topping)

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Instructions

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix, egg whites, vegetable oil, Greek yogurt, whole milk, and gel food coloring. Mix on medium speed until smooth.
Pour the batter into a greased 9×13 inch baking dish and bake for about 25 minutes until a toothpick comes out clean. Allow cooling completely in the pan.
In another bowl, whisk together instant vanilla pudding mix and 2 ¾ cups whole milk until thickened according to package instructions.
Once cooled, poke holes evenly across the top of the cake using a wooden spoon handle. Pour the pudding over the cake to fill in the holes.
Whip heavy cream with granulated sugar until stiff peaks form. Spread the whipped cream over the pudding layer and sprinkle with shredded coconut and festive decorations.
Refrigerate for at least four hours before serving to let flavors meld.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 24g
Sodium: 190mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: <1g
Protein: 3g
Cholesterol: 55mg