This Easter Poke Cake is a colorful, moist cake filled with vanilla pudding and topped with whipped cream and festive Easter sprinkles and mini eggs. Easy to make and perfect for Easter!
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 9x13-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
Calories: 496kcal | Carbohydrates: 52g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 399mg | Potassium: 218mg | Fiber: 1g | Sugar: 36g | Vitamin A: 699IU | Vitamin C: 0.3mg | Calcium: 204mg | Iron: 1mg
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