Introduction

This Easy Easter Poke Cake is a fun and colorful dessert perfect for celebrating springtime. Bursting with vibrant pastel hues and creamy pudding filling, it’s a crowd-pleaser that’s simple enough for home bakers of any level.

Two square slices of colorful layered cake sit on white plates on a white marbled surface, surrounded by small pastel-colored candy eggs and scattered sprinkles. Each cake slice has three layers: a bottom layer of green and orange soft cake with a spongy texture, a middle layer of smooth light yellow custard that slightly oozes out on one side, and a top thick layer of white creamy frosting covered with bright multicolored round and stick sprinkles. The cakes are moist, and the garnish adds a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 ounce package of white cake mix
3 large eggs (or egg whites, see notes below)
1/2 cup vegetable oil
3 cups milk (divided)
Gel food coloring (3-4 colors, such as pink, purple, and blue)
3.4 ounces instant vanilla pudding mix
8 ounces Cool Whip (or frozen whipped topping, thawed)
Sprinkles or Easter candy (for garnish)

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9×13 glass baking dish with nonstick baking spray and set aside.
Step 2: In a large bowl, beat together the cake mix, eggs (or egg whites), vegetable oil, and 1 cup of milk until fully combined.
Step 3: Divide the cake batter evenly into three separate bowls.
Step 4: Tint each bowl of batter with gel food coloring, adding a drop or two at a time to achieve your desired colors.
Step 5: Using a large spoon or an ice cream scoop, drop large spoonfuls of the colored batter throughout the prepared baking dish, alternating colors as you go. Avoid small scoops and swirling small bits together.
Step 6: Gently use a knife to swirl the colors slightly, being careful not to over-mix or the colors will become muddy.
Step 7: Bake the cake for 25-30 minutes, or until the center is set and a toothpick inserted comes out with just a few crumbs.
Step 8: Allow the cake to cool completely.
Step 9: Use the round handle of a wooden spoon or a wooden dowel to poke holes all over the cake, about 3/4 to 1 inch apart and 2/3 of the way through the cake.
Step 10: In a separate bowl, whisk together the instant vanilla pudding mix with the remaining 2 cups of milk. Whisk for 1-2 minutes until the mixture thickens slightly.
Step 11: Pour the pudding mixture evenly over the cake, spreading it gently so it fills the holes.
Step 12: Refrigerate the cake for 30 minutes to allow the pudding to set.
Step 13: Top the cake with Cool Whip and decorate with sprinkles or Easter candy as desired.

Tips & Variations

Use an ice cream scoop for evenly sized batter portions and easy batter dispensing.
Try different pastel gel colors for a unique look, or add more colors for extra fun.
For a lighter cake, substitute egg whites for whole eggs as preferred.
Freeze leftover whipped topping for quick frosting later.

Storage

Store the cake covered in the refrigerator for up to 3 days. The pudding and whipped topping keep it moist and fresh. Reheat is not recommended; enjoy chilled for the best texture and flavor.

How to Serve

A close-up image of a slice of layered cake on a white plate shows three main layers: a bottom thin brown crust, a thick creamy yellow cake layer with some blue spots mixed in, and a thick white whipped cream topping. The cream top is decorated with small, smooth pastel-colored candy eggs in pink, blue, green, and yellow, along with tiny, colorful round sprinkles scattered across. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake batter instead of box mix?

Yes, you can use homemade white cake batter, but keep the batter slightly thicker so it holds the color separation and creates the best poke effect.

What if I don’t have gel food coloring?

You can substitute liquid food coloring, but add it sparingly since it will thin the batter more than gel colors.