Easter Poke Cake
A colorful and creamy Easter poke cake made with soft vanilla cake, rich pudding filling, and fluffy whipped topping—perfect for festive gatherings and easy to customize.
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Wooden spoon or similar tool
Ingredients
For the Cake
- 1 box white or yellow cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
For the Filling
- 1 package instant vanilla pudding mix
- 2 cups milk
- 1 tub whipped topping
For the Toppings
- sprinkles or jelly beans
- fresh strawberries or raspberries optional
Instructions
- Step 1: Preheat oven to 350°F (175°C) and prepare a 9x13-inch baking pan.
- Step 2: Prepare and bake the cake according to package instructions, then let it cool completely.
- Step 3: Use the handle of a spoon to poke holes evenly across the cake.
- Step 4: Whisk the pudding mix with milk until smooth and slightly thickened.
- Step 5: Pour the pudding over the cake, ensuring it fills the holes.
- Step 6: Refrigerate the cake for at least 30 minutes to allow the pudding to set.
- Step 7: Spread whipped topping evenly over the cake.
- Step 8: Add sprinkles, jelly beans, or fresh fruit as desired.
- Step 9: Slice and serve chilled.
Notes
Make ahead for best flavor and chill thoroughly before serving. Add toppings just before serving to keep them fresh and vibrant.