Description

This Easter Poke Cake is a festive and colorful dessert perfect for holiday celebrations. A white cake is baked with vibrant gel food coloring swirled through the batter, then poked with holes to absorb a creamy vanilla pudding mixture. Topped with fluffy Cool Whip and decorated with sprinkles or Easter candies, this marbled and moist cake delights both kids and adults alike with its fun appearance and delicious flavors.

Ingredients

Scale

Dry Ingredients

15.25 ounce package of white cake mix
3.4 ounces instant vanilla pudding mix

Wet Ingredients

3 large eggs or egg whites (for a whiter cake)
1/2 cup vegetable oil
3 cups milk, divided

Decoration

Gel food coloring in 3-4 colors (pink, purple, and blue recommended)
8 ounces Cool Whip or frozen whipped topping, thawed
Sprinkles or Easter candy for garnish

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Instructions

Prepare the Cake: Preheat your oven as directed on the cake mix package. Combine the white cake mix with the eggs (or egg whites), vegetable oil, and part of the milk following the package instructions to create the batter.
Color the Batter: Divide the batter evenly into separate bowls and tint each portion with a different gel food coloring to create vibrant colors, typically pink, purple, and blue.
Assemble and Bake: Lightly grease a 13×9 inch baking dish. Pour the colored batters alternately into the dish to create a marbled or swirled effect. Bake according to the cake mix package instructions until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan.
Poke Holes: Using the handle of a wooden spoon or a dowel, poke holes evenly all over the surface of the cake, spacing them about 1 inch apart. This allows the pudding mixture to seep into the cake for added moisture and flavor.
Prepare and Pour Pudding: Mix the instant vanilla pudding mix with the remaining milk until it thickens. Pour this pudding mixture evenly over the warm cake, ensuring it seeps into the holes created.
Frost the Cake: Once the pudding has set slightly, spread the thawed Cool Whip or whipped topping evenly over the entire surface of the cake using an offset spatula or knife for smooth coverage.
Decorate: Garnish the frosted cake with colorful sprinkles or Easter-themed candies to add a festive touch. Chill the cake before serving to let flavors meld and the frosting set.

Notes

Using egg whites instead of whole eggs results in a whiter cake.
Gel food coloring is preferred as it provides vivid colors without thinning the batter.
Ensure the cake is slightly warm, not hot, when pouring pudding so it absorbs well but the pudding doesn’t melt the frosting.
This cake can be made a day ahead; keep refrigerated to maintain freshness.
For a dairy-free version, substitute Cool Whip with dairy-free whipped topping and use a non-dairy milk alternative in pudding and batter.