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Easter Poke Cake

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A bright and playful dessert perfect for Easter celebrations, featuring creamy pockets of white chocolate pudding and a festive pastel palette.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 80 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 box white cake mix (plus ingredients needed per package instructions)
  • 1 box (3.4 oz) instant white chocolate pudding mix
  • 2 cups cold milk
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pink food coloring
  • Blue food coloring
  • Green food coloring
  • Yellow food coloring

Instructions

  1. Prepare the white cake mix according to the package instructions and pour the batter into a greased 9×13-inch pan. Bake as directed on the box until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes.
  2. Using the end of a wooden spoon or the handle of a wooden utensil, poke holes evenly across the surface of the warm cake.
  3. In a medium bowl, whisk together the instant white chocolate pudding mix and 2 cups cold milk until smooth. Let the mixture sit for 2 minutes to thicken slightly before dividing.
  4. Divide the pudding evenly into four small bowls. Tint each bowl of pudding a different pastel shade.
  5. Spoon or pipe the colored pudding into each hole, alternating colors for a fun, festive effect. Refrigerate the cake for 30 minutes to allow the pudding to set.
  6. In a chilled bowl, beat 1 cup heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  7. Spread the whipped topping evenly over the chilled cake. Decorate with pastel sprinkles if desired. Slice and enjoy.

Notes

For best results, chill your mixing bowl and beaters before whipping the cream. Store leftovers in the refrigerator for up to 3 days.

Nutrition

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