Deliciously Fun Easter Poke Cake You’ll Love to Make
Celebrate Easter with this vibrant Easter Poke Cake, a delightful combination of colors and flavors.
Equipment
- 9x13 inch glass baking dish
- Large mixing bowl
- Electric mixer
- Rubber spatula
- - Wooden spoon
Ingredients
For the Cake
- 15.25 ounce white cake mix The base of your Easter Poke Cake, providing a light texture.
- 3 large egg whites Helps to create a fluffy and airy cake that’s moist.
- 0.5 cup vegetable oil Adds moisture and keeps the cake tender.
- 0.5 cup greek yogurt Contributes creaminess and tang, balancing the sweetness.
- 0.75 cup whole milk Ensures the batter achieves the perfect consistency.
For the Pudding Layer
- 5.1 ounce instant vanilla pudding mix This key ingredient brings a rich, creamy layer to the cake.
- 2.75 cup whole milk Needed to prepare the pudding; adds creaminess and flavor.
For the Whipped Topping
- 2 cup heavy cream Provides a rich, velvety topping that elevates the cake's flavor.
- 3 Tablespoons granulated sugar Sweetens the whipped cream for a delightful finish.
For the Toppings
- 1 cup sweetened shredded coconut Adds a lovely texture and tropical flavor.
- Easter sprinkles and/or candy Optional but they bring festive cheer to your cake!
Instructions
Cake Preparation
- Preheat your oven to 350°F. Greasing a 9×13-inch glass baking dish helps ensure a perfect, non-stick release for your beautiful cake.
- Mix together the cake mix, egg whites, vegetable oil, Greek yogurt, and whole milk in a large bowl. Beat until smooth, which usually takes about 2 minutes.
- Divide the batter evenly into three bowls. Add a drop or two of pink, yellow, and blue gel food coloring to each bowl, mixing until you reach the desired vibrant colors.
- Spoon dollops of the colored batter into the prepared dish, alternating colors. Lightly swirl with a butter knife, being careful not to overmix.
- Bake for 23-28 minutes. When it’s done, a toothpick should come out clean or with just a few moist crumbs. Let it cool completely.
- Poke holes across the cake using the handle of a wooden spoon, about 2/3 of the way through. Wiggle the spoon gently to widen the holes.
- Whisk together the pudding mix and 2 ¾ cups whole milk in a large bowl for 2 minutes until smooth.
- Pour the pudding immediately over the cake, spreading it evenly and gently pressing it into the holes.
- Chill the cake for 60-90 minutes to let the pudding set.
- Beat the heavy cream and granulated sugar in a large bowl with an electric mixer on medium-high speed until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake.
- Sprinkle with sweetened shredded coconut and any optional toppings.
- Refrigerate the cake for at least 2 hours before serving.
Notes
Feel free to customize the toppings with seasonal sprinkles or extra candies for a personal touch.