Easter is the perfect time to indulge in festive and delightful treats, and this Easter Poke Cake is sure to steal the show at your holiday table. This recipe transforms a basic white cake mix into a colorful and cheerful dessert, complete with a creamy vanilla pudding filling and a fluffy Cool Whip topping. Adorned with Easter-themed sprinkles or candies, this cake makes a wonderful centerpiece for your celebration.
Ingredients:
15.25 ounce package of white cake mix
3 large eggs (or egg whites for a whiter cake)
1/2 cup vegetable oil
3 cups milk, divided
Gel food coloring in 3-4 colors (pink, purple, and blue recommended)
3.4 ounces instant vanilla pudding mix
8 ounces Cool Whip (or frozen whipped topping, thawed)
Sprinkles or Easter candy for garnish
Equipment:
13×9 baking dish
Mixing bowls
Wooden spoon or dowel for poking holes
Offset icing spatula
Instructions:
Prepare the Cake:
Preheat your oven and mix the cake batter according to the package instructions, using eggs, oil, and part of the milk.
Divide the batter into separate bowls and tint each with your chosen gel food colors.
Bake:
Pour the colored batter into a greased 13×9 baking dish, creating a marbled effect with the different colors.
Bake according to package directions and allow the cake to cool slightly.
Poke and Fill:
Using a wooden spoon handle or dowel, poke holes throughout the cooled cake.
Mix the vanilla pudding with the remaining milk, pour it over the cake, and let it seep into the holes for a rich, creamy filling.
Frost:
Spread the thawed Cool Whip or whipped topping evenly over the cake using an offset spatula for a smooth, professional finish.
Decorate:
Garnish the cake with colorful sprinkles or Easter candies to enhance the festive look.
Serving Tips:
Chill Before Serving: For the best flavor and texture, refrigerate the cake for at least 2 hours before serving. This allows the pudding filling to set properly and makes slicing easier.
Use a Sharp Knife: When cutting the cake, use a sharp knife to get clean slices. A serrated knife works well for this purpose.
Garnish Just Before Serving: If you’re adding sprinkles or Easter candies, wait until just before serving to add them. This helps prevent them from getting soggy or losing their color.
Serve with Fresh Fruit: For an extra touch, consider serving the cake with fresh fruit like berries or a scoop of vanilla ice cream. This adds a fresh and creamy contrast to the sweet and colorful cake.
Storage Tips:
Refrigerate: Store leftover cake in the refrigerator to keep it fresh. Cover it with plastic wrap or aluminum foil to prevent it from drying out and to avoid absorbing other odors from the fridge.
Keep It Covered: Always keep the cake covered to maintain its moisture and prevent the Cool Whip topping from drying out.
Consume Within 3-4 Days: For the best taste and texture, consume the cake within 3-4 days. The cake remains delicious, but the freshness of the Cool Whip topping can diminish over time.
Freezing (Optional): If you want to store the cake for a longer period, you can freeze it. Wrap the cake tightly in plastic wrap and aluminum foil to protect it from freezer burn. Thaw in the refrigerator before serving.
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FAQs:
Can I use a different cake mix flavor for this recipe?
Yes, you can use different cake mix flavors if you prefer. Vanilla or white cake mix is ideal for the colorful layers, but lemon or almond cake mixes can also be used for a different flavor profile. Just be sure the cake mix you choose complements the vanilla pudding and Cool Whip topping.
How can I achieve different colors for the cake batter?
To achieve vibrant colors, use gel food coloring rather than liquid food coloring, as gel colors are more concentrated and won’t alter the cake’s texture. Add a few drops of gel color to each bowl of batter until you reach the desired shade. Mix well to ensure even color distribution.
Can I make this cake in advance for an event?
Yes, you can make the cake up to 1-2 days in advance. Prepare the cake, poke the holes, add the pudding filling, and frost it with Cool Whip. Store it covered in the refrigerator until you’re ready to serve. Add any sprinkles or candies just before serving to keep them fresh and colorful.
What can I use if I don’t have a 13×9 baking dish?
If you don’t have a 13×9 baking dish, you can use two 8-inch square baking pans or two 9-inch round pans. Adjust the baking time as needed, as smaller pans might require slightly less baking time. Be sure to monitor the cake closely to avoid overbaking.
Conclusion:
Enjoy crafting this Easter Poke Cake, a dessert that’s as fun to make as it is to eat. Watch it become a new holiday favorite among family and friends, bringing smiles and sweetness to your Easter celebration.
📖 Recipe:
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Easter Poke Cake
- Total Time: 2 hours (includes cooling and setting time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Celebrate Easter with a vibrant and delightful Easter Poke Cake that transforms a simple white cake mix into a festive treat. This colorful cake features layers of pastel-colored batter, a creamy vanilla pudding filling, and a fluffy Cool Whip topping. Garnished with Easter-themed sprinkles or candies, it’s the perfect centerpiece for your holiday table.
Ingredients
15.25 ounce package of white cake mix
3 large eggs or egg whites (for a whiter cake)
1/2 cup vegetable oil
3 cups milk, divided
Gel food coloring in 3-4 colors (pink, purple, and blue recommended)
3.4 ounces instant vanilla pudding mix
8 ounces Cool Whip or frozen whipped topping, thawed
Sprinkles or Easter candy for garnish
Instructions
- Prepare the Cake: Preheat oven and mix the cake batter according to the package instructions using eggs, oil, and part of the milk. Divide the batter into separate bowls and tint each with gel food colors.
- Bake: Pour the colored batter into a greased 13×9 baking dish to create a marbled effect. Bake as directed and let cool slightly.
- Poke and Fill: Use a wooden spoon handle or dowel to poke holes throughout the cake. Mix the vanilla pudding with the remaining milk, pour over the cake, and let it seep into the holes.
- Frost: Spread the thawed Cool Whip over the cake with an offset spatula.
- Decorate: Garnish with colorful sprinkles or Easter candies.
Notes
For a richer color, use gel food coloring rather than liquid.
Add sprinkles or candies just before serving to keep them fresh.
Cake can be made 1-2 days in advance; refrigerate until serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
