Easy Easter Pastel Poke Cake (Print version)
A chilled Easter poke cake with pastel swirled cake, creamy vanilla pudding, whipped topping, and sprinkles.
# Ingredients:
For the cake
01 -
1 box (15.25 oz / 432 g) white cake mix
02 -
3 large eggs or egg whites, according to cake mix directions
03 -
1/2 cup (120 ml) vegetable oil, or amount listed on cake mix box
04 -
1 cup (240 ml) milk, for the cake batter
05 -
Pastel gel food coloring in 3-4 colors
06 -
Nonstick baking spray
For the filling and topping
07 -
1 box (3.4 oz / 96 g) instant vanilla pudding mix
08 -
2 cups (480 ml) cold milk, for the pudding
09 -
1 container (8 oz / 225 g) whipped topping, thawed
10 -
1/3 cup pastel Easter sprinkles or candy eggs
# Instructions:
01 -
Heat the oven to 350°F. Spray a 9x13 inch baking pan with nonstick baking spray.
02 -
Mix the cake batter with eggs, oil, and 1 cup milk according to the package directions. Divide into 3-4 bowls and tint each bowl with a small amount of pastel gel food coloring.
03 -
Spoon the colored batters into the prepared pan, alternating colors. Swirl lightly with a knife, then bake for 25-30 minutes until the center is set and a toothpick comes out with moist crumbs.
04 -
Let the cake cool until barely warm. Use the round handle of a wooden spoon to poke holes about 1 inch apart, going almost to the bottom of the cake.
05 -
Whisk the instant vanilla pudding mix with 2 cups cold milk for 1-2 minutes, until smooth and just starting to thicken. Pour over the cake and spread gently so the pudding fills the holes.
06 -
Refrigerate the cake for at least 2 hours. Spread thawed whipped topping over the chilled cake, add sprinkles or candy eggs, and keep refrigerated until serving.
# Good to know:
01 -
Best served chilled for clean slices and a creamy texture.
02 -
Decorate shortly before serving so sprinkles stay bright.
03 -
Use egg whites instead of whole eggs for the palest cake base.