Easter Poke Cake Recipe – A Fun & Colorful Treat!
This Easter Poke Cake is a fun, colorful, and festive dessert perfect for spring celebrations! A soft, moist cake is infused with pastel pudding, topped with fluffy whipped cream, and decorated with Easter sprinkles and marshmallow bunny Peeps. It’s an easy make-ahead treat that will brighten up your holiday table!
Ingredients
For the Cake:
- 1 box white cake mix plus ingredients listed on the box
For the Pudding Filling:
- 2 3.2 oz boxes instant vanilla or white chocolate pudding
- 3 1/2 cups milk whole or low-fat
- Pink blue, yellow, and green food coloring gels
For the Topping:
- 2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
- Easter sprinkles
- Marshmallow Bunny Peeps
Instructions
- Step 1: Bake the Cake
- Preheat oven according to cake mix instructions.
- Prepare cake batter as directed on the box.
- Pour into a greased 9x13-inch baking dish and bake as instructed.
- Allow cake to cool completely.
- Step 2: Poke & Fill
- Use the end of a wooden spoon to poke holes all over the cake.
- Step 3: Prepare the Pudding
- Whisk together pudding mix and milk until smooth.
- Divide into four bowls and tint each with a different pastel food coloring.
- Spoon the colored pudding into the holes, alternating colors.
- Smooth any excess pudding over the top of the cake.
- Step 4: Make the Whipped Topping
- In a large bowl, beat heavy cream and vanilla extract until soft peaks form.
- Spread the whipped cream evenly over the cake.
- Step 5: Decorate & Serve
- Sprinkle Easter sprinkles over the whipped cream.
- Arrange marshmallow Bunny Peeps on top.
- Refrigerate for at least an hour before serving.
Notes
- For a shortcut, use Cool Whip instead of homemade whipped cream.
- Try different pudding flavors like lemon or banana for a unique twist.
- Store leftovers covered in the fridge for up to 3 days.