Description
This Easter Poke Cake is a delightful and colorful dessert perfect for spring celebrations. A tender white cake is soaked with vanilla pudding, topped with whipped cream, and adorned with pastel sprinkles or Easter candies.
Ingredients
For the Cake:
- 1 box white cake mix (plus eggs, oil, and water as directed)
For the Pudding Layer:
- 1 package (3 oz) instant vanilla pudding mix
- 2 cups cold milk
For Topping:
- 1 cup whipped topping (plus more for topping)
- Assorted pastel sprinkles or Easter candies
- Food coloring (optional)
- Nonstick spray
Instructions
- Preheat the oven: Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- Bake the Cake: Prepare and bake the cake according to the package instructions. Once baked, let the cake cool for 15 minutes.
- Create Holes: Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
- Prepare Pudding: In a bowl, whisk together the pudding mix and cold milk until smooth. Let it sit for 1–2 minutes until slightly thickened, then pour it evenly over the cake, using a spatula to help push the pudding into the holes.
- Chill: Refrigerate for at least 1 hour.
- Add Topping: Spread whipped topping over the chilled cake, then decorate with pastel sprinkles or Easter candies. Add a few drops of food coloring to the whipped topping if desired for a festive touch.
Notes
- Try using lemon or white chocolate pudding for a flavor twist.
- This cake can be made a day ahead and kept chilled until ready to serve.
