Description
This Easter Poke Cake is a fun and festive dessert featuring a tie-dye swirl cake, creamy white chocolate pudding filling, and fluffy whipped topping. It’s an easy, make-ahead treat that’s perfect for Easter celebrations and spring gatherings!
Ingredients
Scale
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For the Cake:
- 1 box white cake mix (plus eggs, oil, and water as per package instructions)
- Pink, blue, yellow, and green food coloring
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For the Pudding Layer:
- 2 (3.4 oz) boxes white chocolate pudding mix
- 3 ½ cups cold milk
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For the Whipped Topping:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
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For Decoration:
- Easter sprinkles or pastel candies
Instructions
- Prepare the cake batter according to the package instructions.
- Divide the batter into 4 bowls, adding different food colors to each.
- Drop spoonfuls of each color into a greased 9×13-inch baking dish, swirling gently for a marbled effect.
- Bake at 350°F (175°C) for 28-30 minutes, then let cool for 10 minutes.
- Poke holes throughout the cake using the handle of a wooden spoon.
- Whisk pudding mix with milk and pour over the cake, letting it seep into the holes.
- Chill in the fridge for at least 2 hours until the pudding sets.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form, then spread over the cake.
- Decorate with sprinkles and serve chilled.
Notes
- Use gel food coloring for vibrant colors without affecting the batter consistency.
- For a fun variation, swap white chocolate pudding with vanilla, banana, or lemon pudding.
- Make ahead: This cake tastes even better after chilling overnight!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American