Easter Poke Cake
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This Easter Poke Cake is a fun and festive dessert that’s way easier to make than it looks! A pastel-colored, marbled cake soaks up creamy vanilla pudding, then gets topped with fluffy whipped cream, coconut, and candy eggs.
Poke cakes are my go-to for any occasion— like strawberry jello poke cake and lemon jello poke cake for summer potlucks or my banana pudding poke cake around the holidays. This Easter version is just as easy and just as delicious!
With its soft, colorful cake and creamy filling, this dessert is perfect alongside my Easter cake roll, lemon raspberry cake, or any of these cute Easter desserts.
Why you’ll love this Easter poke cake recipe
- Its Easter theme is absolutely adorable!
- It’s cost-effective and made with simple ingredients.
- Looks impressive and tastes even better.
- You can customize any part of it! The cake, the pudding, or the toppings!
- Great for making ahead—chill it overnight for the best texture.
Ingredients for Easter Poke Cake
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- White cake mix: You will Ignore the ingredients and directions on the box. This recipe will replace it. I recommend using Duncan Hines or Pillsbury as Betty Crocker boxed cake mixes are no longer 15.25 ounces.
- Egg whites: Separate the egg yolks from the whites and keep the yolks for breakfast tomorrow. Whites not only keep the cake nice and fluffy, but it also won’t alter the color of the white cake.
- Vegetable oil: Keeps the cake nice and moist.
- Whole milk and Greek yogurt: Using whole milk keeps the batter rich and not too runny while the Greek yogurt delivers a soft cake.
- Gel food coloring: I used pink, yellow, and blue as I was going for traditional Easter colors, but you can choose whatever colors you prefer. I actually tried to do a combination of yellow and blue for a mint green and I love how it came out.
- Pudding layer: Instant vanilla pudding mix and whole milk. If you prefer white chocolate pudding you can use that too.
- Whipped cream layer: Heavy cream, sugar, shredded coconut flakes, and Easter sprinkles and/or candy for topping.
How to Make Easter Pudding Poke Cake
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In a large mixing bowl, beat the cake mix, egg whites, vegetable oil, Greek yogurt, and milk for about 2 minutes until combined. Divide the cake batter into three bowls and color each with your choice of food coloring.
Pro Tip:
Gel food coloring, although a bit more expensive than liquid, is more concentrated. The colors are more vibrant and a little goes a long way. So, start with only a drop or two and add more if needed.
Step 2: Drop spoonfuls of each of the colored batters around the prepared 9×13 baking dish, alternating colors. Use a butter knife to gently swirl the colors just a bit, without overdoing it. Don’t overmix, or the colors will muddy.
Step 3: Bake the cake in a preheated 350-degree oven for 23-28 minutes until the edges are slightly golden brown. Allow the cake to cool fully and then use the end of a wooden spoon to poke holes into the top of the cake.
Step 4: Whisk together the instant pudding mix and milk. Pour the pudding mixture over the cake and spread with a rubber spatula, gently pushing it into the holes.
Step 5: Chill in the fridge for an hour before adding the whipped topping and decorations. Chill at least 2 hours before slicing for best results.
Storage
Keep leftovers stored in an airtight container, or tightly wrapped in plastic wrap, for up to 3 days in the fridge.
Recipe Tips
- When inserting the end of the wooden spoon, gently jiggle it around to make sure the holes are large enough for enough of the pudding to get down into the cake.
- To test whether the cake is done, insert a toothpick into the middle. If it comes out with little to no crumbs, it’s ready!
- As mentioned in the ingredient notes, I prefer to use just the egg whites so the pastel colors really pop. However, this recipe works by following the cake directions on the package too.
- When making this cake more than about 12 hours ahead of serving, I recommend using a tub of whipped topping (like Cool Whip) or a homemade stabilized whipped cream instead. This will stay nice and fluffy for days.
Additions and variations
- Different frosting. Instead of a whipped cream layer, you could use a different frosting. Try cream cheese frosting, buttercream frosting, cool whip frosting, or for the chocolate lovers, a chocolate frosting instead!
- Swap the cake mix. A white box cake mix makes the most sense to make the food coloring pop, but if you prefer a different flavor cake mix, go for it. Chocolate cake mix works too!
- Extra flavor. Try melted coconut oil instead of vegetable oil for more flavor.
- Get creative with toppings. Toppings could include festive sprinkles, Easter candy, marshmallow peeps, Easter eggs, etc.
- Omit the coconut. I love the look of the shredded coconut, but you can leave it off if you prefer.
More Fun Easter Recipes
- Easter Punch
- Lemon Bundt Cake
- Easter Cupcakes – another pastel swirled treat!
- Bunny Bait
Easter Poke Cake
Ingredients
Cake
- 15.25 ounce white cake mix
- 3 egg whites
- ½ cup vegetable oil
- ½ cup greek yogurt
- ¾ cup whole milk
- pink, yellow, and blue gel food coloring
Pudding Layer
- 5.1 ounces instant vanilla pudding mix
- 2 ¾ cups whole milk
Whipped Cream Layer
- 2 cups heavy cream
- 3 Tablespoons granulated sugar
- 1 cup sweetened shredded coconut
- easter sprinkles and/or candy optional topping
Instructions
For the Cake
- Preheat oven to 350°F. Grease a 9×13-inch glass baking dish and set aside.
- In a large bowl, beat 15.25 ounce white cake mix, 3 egg whites, ½ cup vegetable oil, ½ cup greek yogurt, and ¾ cup whole milk until smooth (about 2 minutes).
- Divide batter evenly into three bowls. Add a drop or two of pink, yellow, and blue gel food coloring to each and mix. Adjust for desired color.
- Drop spoonfuls of colored batter into the dish, alternating colors. Lightly swirl with a butter knife (don’t overmix).
- Bake for 23-28 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool completely.
- Poke holes across the cake using the handle of a wooden spoon, about ⅔ of the way through the cake. Gently wiggle the spoon to widen holes so the pudding can go down into them.
For the Pudding Layer
- In a large bowl, whisk 5.1 ounces instant vanilla pudding mix and 2 ¾ cups whole milk for 2 minutes.
- Immediately pour over the cake, spreading evenly and pressing gently into holes with a rubber spatula.
- Cover and chill for 60-90 minutes, until pudding is set.
For the Whipped Cream Layer
- In a large bowl, beat 2 cups heavy cream and 3 Tablespoons granulated sugar with an electric mixer on medium-high speed until stiff peaks form (about 2 minutes).
- Spread whipped cream evenly over the chilled cake.
- Sprinkle with 1 cup sweetened shredded coconut, easter sprinkles and/or candy
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Storage: Cover and refrigerate for up to 3 days.
- Make-Ahead Tip: Consider topping with Cool Whip or stabilized whipped cream or if making more than half a day in advance to keep the topping fluffy.
- Color Tip: Gel food coloring works best for vibrant pastel colors without thinning the batter.
Nutrition
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