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Easter Poke Cake Recipe

Easter Poke Cake Recipe
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★★★★★

4.8 from 14 reviews

Easter Poke Cake is a delightful and colorful dessert that is perfect for your Easter celebration. This cake features a moist white cake filled with creamy white chocolate pudding and topped with pastel-colored whipped cream. It’s as fun to make as it is to eat!

Ingredients

Scale

For the Cake:

  • 1 box white cake mix (plus eggs, oil, water as per box instructions)

For the Filling:

  • 2 (3.3 oz) boxes instant white chocolate pudding
  • 3 ½ cups milk

For the Whipped Cream:

  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pink, green, blue, and yellow food coloring

Instructions

  1. Bake Cake: Prepare and bake the white cake according to package instructions in a 9×13-inch pan. Let cool completely.
  2. Make Pudding: In a large bowl, whisk together instant white chocolate pudding mix and milk until thickened. Set aside.
  3. Poke Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake.
  4. Fill Cake: Pour the pudding evenly over the cake, allowing it to seep into the holes.
  5. Make Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  6. Color Whipped Cream: Divide the whipped cream into four bowls. Add a few drops of pink, green, blue, and yellow food coloring to each bowl and gently fold to combine.
  7. Decorate: Dollop or pipe the colored whipped cream onto the top of the cake in festive patterns or patches.
  8. Chill: Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.

Nutrition

Keywords: Easter, Poke Cake, Dessert, Easter dessert, Whipped Cream, White Chocolate, Pudding

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