Easter Pastel Poke Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 box white cake mix
02 -
Eggs, oil, and water (according to cake mix box instructions)
03 -
Gel food coloring in various pastel colors
→ Filling & Topping
04 -
2 boxes instant vanilla pudding mix
05 -
4 cups milk
06 -
1 container Cool Whip, thawed
07 -
Easter-themed sprinkles (optional)
# Instructions:
01 -
Follow the box instructions to prepare your white cake batter. Once mixed, divide the batter into separate bowls - one for each color you want to use. Add a small amount of gel food coloring to each bowl and stir until you achieve pretty pastel shades. Spoon the different colored batters into your prepared cake pan, then use a knife to gently swirl them together for a marbled effect.
02 -
Bake the cake according to the package directions. Once it's done and still warm (but not hot), grab the handle end of a wooden spoon and start poking holes all over the cake, spacing them about an inch apart. The holes should go almost to the bottom of the cake.
03 -
In a mixing bowl, whisk together the vanilla pudding mix and milk until it starts to thicken but is still pourable. Don't wait until it's fully set! Pour this mixture all over your poked cake, making sure the pudding fills those holes you created. Use a spatula to spread it evenly across the top.
04 -
Pop the whole cake into the refrigerator and let it chill for at least 2 hours. This resting time lets the pudding set up properly and helps all those flavors mingle together.
05 -
Once thoroughly chilled, spread the thawed Cool Whip across the top of the cake in an even layer. If you're feeling festive, scatter some Easter-themed sprinkles over the top for a holiday touch.
06 -
Keep the cake refrigerated until you're ready to serve it. Slice into squares and watch everyone's faces light up at this colorful, creamy Easter treat!
# Notes:
01 -
This Easter poke cake combines colorful spring-inspired cake with creamy vanilla pudding and fluffy whipped topping.
02 -
The cake needs to be refrigerated for at least 2 hours before serving, but can be made a day ahead.
03 -
For best results, use gel food coloring rather than liquid for more vibrant pastel colors that won't thin out your cake batter.