Easter is the perfect time to celebrate with vibrant colors and delicious treats, and this Easter Poke Cake is no exception. The combination of a soft white cake, colorful layers, creamy pudding, and a fluffy Cool Whip topping makes this cake a festive and delightful dessert. It’s easy to prepare, fun to make, and guaranteed to bring joy to any holiday gathering.
Why You’ll Love This Recipe
I absolutely love this Easter Poke Cake for several reasons. First off, it’s incredibly visually appealing with its pastel-colored marbled effect. The mix of creamy pudding and fluffy Cool Whip creates a perfect balance of flavors and textures. The cake is light yet indulgent, and it’s a crowd-pleaser every time. Plus, it’s so simple to make, requiring only a few basic ingredients. Whether you’re hosting an Easter brunch or need a dessert for a family gathering, this cake is sure to be a hit!
Ingredients
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1 box of white cake mix (and any ingredients it requires, such as eggs, oil, and water)
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Gel food coloring (a variety of pastel colors for an Easter palette)
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2 boxes of instant vanilla pudding mix
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4 cups of milk (to prepare the pudding)
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1 container of Cool Whip, thawed
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Easter-themed sprinkles (optional for garnish)
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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I start by preparing the white cake mix according to the package instructions. Before baking, I divide the batter evenly into separate bowls for each color of gel food coloring I plan to use. I add food coloring to each bowl to achieve my desired Easter pastel colors, then gently swirl the colored batters into the prepared cake pan to create a marbled effect.
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I bake the cake as instructed on the box. Once it’s baked, I allow the cake to cool for a few minutes. Then, using the end of a wooden spoon or a similar object, I poke holes all over the cake about an inch apart.
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In a separate bowl, I whisk together the instant vanilla pudding mix with the milk until smooth and slightly thickened. Before it sets completely, I pour the pudding over the cake, ensuring it fills the holes. I smooth out the pudding with a spatula.
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I place the cake in the refrigerator and let it chill for at least two hours to allow the flavors to meld.
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Once chilled, I spread the Cool Whip over the top of the cake to create a frosted surface. If I feel like making it extra festive, I decorate with Easter-themed sprinkles.
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I keep the cake refrigerated until ready to serve. When it’s time to serve, I slice it up and enjoy this delightful Easter treat!
Servings and Timing
This Easter Poke Cake typically serves about 12-15 people, depending on the size of the slices. The total prep time is around 25 minutes, and baking takes about 30-35 minutes. After that, chilling the cake for at least 2 hours is necessary to let the pudding set and the flavors develop.
Variations
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For a richer flavor, I sometimes use chocolate pudding instead of vanilla.
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You can add a layer of fresh fruit like strawberries or blueberries on top of the Cool Whip for an extra burst of flavor.
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If I want a dairy-free version, I substitute the Cool Whip with coconut whipped cream and use dairy-free milk in the pudding.
Storage/Reheating
I store the leftover cake in an airtight container in the refrigerator. It stays fresh for up to 3 days. Since this cake is served cold, there’s no need to reheat it; I simply slice and enjoy it directly from the fridge.
FAQs
Can I use a different flavor of cake mix?
Absolutely! I’ve tried this recipe with different cake mixes like lemon or strawberry for a fun twist. Just keep the instructions the same for baking.
How do I get the perfect marbled effect?
To achieve the best marbled effect, I gently swirl the colored batters with a knife or spatula. Be careful not to overmix, as you want to keep the distinct colors visible.
Can I make this cake ahead of time?
Yes! I love making this cake a day ahead of time. It needs a couple of hours to chill anyway, so making it the day before ensures it’s well-set and even more flavorful.
Can I freeze this cake?
While I typically recommend refrigerating this cake, you can freeze it before adding the Cool Whip topping. Just wrap it well in plastic wrap and aluminum foil. When you’re ready to serve, let it thaw in the fridge overnight, then add the Cool Whip and sprinkles before serving.
Can I use homemade pudding instead of instant pudding mix?
Sure! I’ve tried using homemade vanilla pudding in place of the instant version, and it works just as well. Just make sure the pudding has cooled down before pouring it over the cake.
Conclusion
This Easter Poke Cake is a perfect treat for celebrating the holiday with family and friends. Its bright, pastel colors and indulgent flavors make it both a feast for the eyes and the taste buds. Whether you’re looking for an easy dessert to whip up or something that’ll impress your guests, this cake is the answer. I know it’s one of my go-to recipes for springtime gatherings, and I’m sure it’ll become a favorite of yours too!
Print
Easter Poke Cake
- Total Time: 3 hours (including chilling time)
- Yield: 12-15 servings
- Diet: Vegetarian
Description
This Easter Poke Cake is a festive and colorful dessert featuring a soft white cake marbled with pastel hues, filled with creamy vanilla pudding, and topped with fluffy Cool Whip and optional Easter sprinkles. Perfect for springtime celebrations and holiday gatherings.
Ingredients
1 box of white cake mix (plus required ingredients such as eggs, oil, and water)
Gel food coloring (variety of pastel colors)
2 boxes of instant vanilla pudding mix
4 cups of milk
1 container of Cool Whip, thawed
Easter-themed sprinkles (optional)
Instructions
- Prepare the white cake mix according to package instructions.
- Divide the batter into separate bowls and add different pastel gel food colorings.
- Swirl the colored batters into a prepared cake pan to create a marbled effect.
- Bake the cake according to the instructions on the box, then let it cool slightly.
- Poke holes all over the cake using the end of a wooden spoon.
- Whisk together the pudding mix and milk until slightly thickened.
- Pour the pudding over the cake, ensuring it fills the holes. Smooth the top.
- Refrigerate the cake for at least 2 hours.
- Spread Cool Whip over the top of the chilled cake.
- Decorate with Easter-themed sprinkles if desired.
- Keep refrigerated until ready to serve.
Notes
- You can use different cake flavors like lemon or strawberry for variation.
- Top with fresh fruit for added flavor.
- Substitute with dairy-free options for a dairy-free version.
- Best when made a day in advance to allow flavors to meld.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
