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Easter Poke Cake

Easter Poke Cake
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Easter Poke Cake is a delightful, colorful dessert that captures the essence of springtime celebrations. This cake features layers of moist vanilla cake infused with vibrant pastel hues, filled with creamy vanilla pudding, and topped with fluffy whipped cream. Each slice offers a sweet burst of flavor and texture that brings joy to any gathering. Perfect for Easter brunch or family get-togethers, this easy-to-make poke cake is sure to impress guests of all ages.

Ingredients

Scale
  • 15.25 ounces white cake mix
  • 3 egg whites
  • ½ cup vegetable oil
  • ½ cup Greek yogurt
  • ¾ cup whole milk
  • Pink, yellow, and blue gel food coloring
  • 5.1 ounces instant vanilla pudding mix
  • 2¾ cups whole milk (for pudding)
  • 2 cups heavy cream
  • 3 tablespoons granulated sugar (for whipped cream)
  • 1 cup sweetened shredded coconut (optional)
  • Easter sprinkles (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large mixing bowl, combine white cake mix, egg whites, vegetable oil, Greek yogurt, and whole milk. Mix for about two minutes until smooth.
  3. Divide the batter into three bowls and add pink, yellow, and blue gel food coloring to each bowl, gently mixing until you achieve desired colors.
  4. Pour each colored batter into the prepared baking pan evenly and bake for 25-30 minutes or until a toothpick comes out clean. Allow cooling.
  5. In another bowl, whisk together instant vanilla pudding mix and 2¾ cups whole milk until thickened—about two minutes.
  6. Once the cakes are cool, poke holes in the top layer using a wooden spoon handle and pour one-third of the pudding over it—repeat for each layer.
  7. Chill the assembled cake in the refrigerator for at least four hours or overnight.
  8. Whip heavy cream with sugar until soft peaks form; spread over the top of the chilled cake and add coconut and sprinkles if desired.

Nutrition

Find it online: https://isabellacooks.com/easter-poke-cake/