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Easter Poke Cake

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A cheerful and colorful dessert that tastes like a light, creamy celebration with layers of pudding and whipped topping.

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 until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 10 minutes.
  2. Using the end of a wooden spoon, poke holes evenly across the warm cake, spacing them about 1 to 1.5 inches apart.
  3. In a bowl, whisk together the instant white chocolate pudding mix and cold milk until smooth. Let the mixture sit for 2 minutes to thicken.
  4. Divide the thickened pudding into four small bowls. Tint each bowl with pink, blue, green, and yellow food coloring until you reach the desired pastel shades.
  5. Spoon or pipe the colored pudding into the holes, alternating colors for a festive effect. Smooth the top gently with a spatula and refrigerate the cake for 30 minutes to set the pudding.
  6. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
  7. Spread the whipped topping over the chilled cake and decorate with sprinkles or gentle color swirls using a small spoon. Slice and enjoy.

Notes

Store the cake covered in the refrigerator for up to 3 days. Do not leave the cake at room temperature for more than 2 hours due to the dairy components.

Nutrition

Keywords: Easter, Poke Cake, Dessert, Spring, Celebration

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