Poke cakes, a delightful dessert that gained popularity in the 1970s, are known for their flavors that ooze into punctured cakes, ensuring each bite is moist and flavorful.

As we find ourselves in the heart of spring, the Easter Poke Cake emerges as a celebration of both the season and the enchanting holiday.

The versatility of this dessert, combining the simplicity of a boxed cake with the homemade touch of flavored gelatin, allows for a colorful presentation and a customizable taste that’s sure to impress at any Easter gathering.

This light and airy cake pairs wonderfully with fresh fruit, such as a medley of berries or a citrus salad to complement the sweetness.

For those wanting a richer experience, serve alongside a scoop of vanilla ice cream or a dollop of lemon curd for an additional tang.

Easter Poke Cake
Servings: 12-15

 

Ingredients

– 1 box of white cake mix (and any ingredients it requires, such as eggs, oil, and water)
– Gel food coloring (a variety of pastel colors for an Easter palette)
– 2 boxes of instant vanilla pudding mix
– 4 cups of milk (to prepare the pudding)
– 1 container of Cool Whip, thawed
– Easter-themed sprinkles (optional for garnish)

Directions

1. Prepare the white cake mix according to the package instructions. Before baking, divide the batter evenly into separate bowls for each color of gel food coloring you plan to use. Add food coloring to each bowl to achieve your desired Easter pastel colors, then gently swirl the colored batters into the prepared cake pan to create a marbled effect.

2. Bake the cake as instructed on the box. Once baked, allow the cake to cool for a few minutes; then, using the end of a wooden spoon or a similar object, poke holes all over the cake about an inch apart.

3. In a separate bowl, whisk together the instant vanilla pudding mix with the milk until smooth and slightly thickened. Before it sets completely, pour the pudding over the cake, ensuring it fills the holes. Smooth out with a spatula.

4. Place the cake in the refrigerator and let it chill for at least two hours, allowing the flavors to meld.

5. Once chilled, spread the Cool Whip over the top of the cake to create a frosted surface. Decorate with sprinkles if desired for added festivity.

6. Keep the cake refrigerated until ready to serve. Slice and engross your senses in this delightful Easter treat.

Variations & Tips

– Feel free to experiment with different pudding flavors like lemon or pistachio for a unique twist.

– Add a layer of crushed pineapple or mandarin oranges beneath the Cool Whip for a fruity surprise.

– To avoid a muddy look, limit the color mixing when swirling your cake batter, and aim for gentle pastel tones.

– For a less sweet version, use homemade whipped cream in place of Cool Whip.

– You can make this cake a day ahead to save time and enhance the flavors. Just add the Cool Whip and decorations before serving.