Easter Poke Cake

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A vibrant and delightful cake that captures the spirit of Easter, combining soft cake with creamy pudding and topped with whipped cream.

Scale

1 box white or vanilla cake mix (plus eggs, oil, and water as directed on the box)
Food coloring in pastel Easter shades (pink, blue, green, purple)
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 tub (8 oz) Cool Whip or homemade whipped cream
Easter sprinkles or colored sugar for decoration
Optional: Mini chocolate eggs, marshmallow Peeps, or other festive toppings

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Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare the cake mix according to the package instructions.
Divide the batter evenly into four small bowls.
Add a few drops of different pastel food coloring to each bowl and mix well.
Spoon the different colors of batter randomly into the cake pan to create a tie-dye or rainbow effect.
Use a toothpick or skewer to swirl the colors gently—be careful not to overmix!
Bake according to the box instructions, usually 25-30 minutes, until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10-15 minutes.
Use the end of a wooden spoon to poke holes all over the cake, about 1 inch apart.
In a mixing bowl, whisk together the instant pudding mix and cold milk for 2 minutes until thickened.
Pour the pudding mixture evenly over the cake, ensuring it fills the holes.
Refrigerate the cake for 30-60 minutes to allow the pudding to set.
Spread the Cool Whip (or homemade whipped cream) evenly over the cake.
Sprinkle with festive Easter sprinkles, colored sugar, or coconut flakes.
Add extra decorations like mini chocolate eggs, Peeps, or edible glitter for a fun Easter touch.

Use gel food coloring for more vibrant colors. Ensure the cake has cooled adequately before poking holes.

Find it online: https://www.spiritsdrink.com/easter-poke-cake-easy-dessert-recipe/