Hands down, this is the only cake my hubby will eat for Easter!

Put this recipe on paper.

Delightful and popular since the 1970s, poke cakes are famous for the flavors that seep into the cake via the holes on the top, making every bite juicy and delicious. As we enter the height of spring, the Easter Poke Cake comes to life as a tribute to the magical occasion and the season. This dish is perfect for any Easter celebration because to its adaptability, which is achieved by combining the ease of a boxed cake with the handcrafted touch of flavored gelatin. The result is a visually stunning dessert with a flavor that anybody can customize to their liking.

A citrus salad or a mix of berries would be perfect accompaniments to this fluffy cake, which is perfect on its own or with other fresh fruits. If you’re looking to amp up the flavor, try serving it with some vanilla ice cream or tangy lemon curd.


Twelve to fifteen servings of Easter Poke Cake


One box of white cake mix plus the eggs, oil, and water called for in the box

– Gel food colorant in a rainbow of pastel shades perfect for an Easter color scheme

– Two containers of pre-mixed vanilla pudding

For the pudding, you’ll need four cups of milk.

– Thawed Cool Whip, one container

Optional garnish: sprinkles with an Easter motif


1. Make the white cake mix as directed on the packet. Separate the mixture into bowls and add one color of gel food coloring at a time before baking. To get a marbled look, add food coloring to each dish until you have the pastel hues you want for Easter. Then, carefully swirl the mixtures into the cake pan.

To bake the cake, follow the package directions. Wait a few minutes for the cake to cool after baking; then, using a wooden spoon or something similar, poke holes in the cake every inch or so.

3. Put the milk and instant vanilla pudding mix into a separate dish and whisk until the mixture is smooth and slightly thickened. Pour the pudding over the cake, making sure to cover all of the holes, before it hardens fully. Using a spatula, remove any lumps.

4. Chill the cake for at least two hours in the fridge to let the flavors combine.

5. Once cooled, frost the cake by spreading the Cool Whip on top. Sprinkle on some festive decorations if you want.

Refrigerate the cake until it is time to serve. 6. Enjoy this delicious Easter treat while indulging your senses.


Suggestions and Variations-For a fresh take, try mixing up the pudding with flavors like pistachio or lemon.

– A For an unexpected fruit flavor, try topping the Cool Whip with crushed pineapple or mandarin oranges.

Limit the color mixing when swirling the cake batter to avoid a muddy appearance, and strive for mild pastel tones.

– A Substitute homemade whipped cream for Cool Whip for a less sugary alternative.

– A To save time and get the most out of the flavors, you may create this cake the day before. Before serving, top with Cool Whip and garnish as desired.

Leave a Reply

Your email address will not be published. Required fields are marked *