Easter Poke Cake
Easter Poke Cake is a vibrant and delicious dessert perfect for Easter celebrations, featuring colorful marbled cake topped with creamy pudding and Cool Whip.
Ingredients
Cake Ingredients
- 1 box Betty Crocker French Vanilla Cake Mix
- 3 pieces Eggs
- 1 cup Water
- ½ cup Vegetable Oil
Pudding and Topping
- 1 box (3.4 oz.) Box of Jello Instant Vanilla or French Vanilla Pudding
- 3 cups Milk
- 1 carton Cool Whip
- 1 box McCormick Neon Colors Food Coloring Colors such as pink, purple, and green can be used.
Instructions
Preparation
- In a large bowl, combine the cake mix, eggs, water, and vegetable oil.
- Divide the batter into three bowls. Color each bowl with food coloring.
- Place each color of batter into a Ziploc bag and cut the end off.
- Squeeze the batter into a greased 9x13 pan, rotating colors as you go to create a marbled effect.
Baking
- Bake at 350°F for about 30 minutes or until a toothpick inserted in the center comes out clean.
Assembling
- Once baked, poke holes in the cake with the back of a wooden spoon about every 1½ inches.
- In a separate bowl, beat together the milk and instant pudding for about 5 minutes until it starts to set.
- Pour the pudding mixture over the cake, allowing it to soak into the holes.
- Cover the cake evenly with Cool Whip and top with your favorite Easter sprinkles (optional).
Notes
Easter Poke Cake is best served chilled. Once it’s ready, slice it into squares and serve on dessert plates. You can add extra sprinkles on top for a festive touch, or pair it with fresh fruit for an added flavor. To store leftover cake, cover it with plastic wrap or aluminum foil and keep it in the refrigerator for 3 to 4 days.