Easter Poke Cake
Bright and colorful, this Easter poke cake is easy to make. Using a boxed cake mix and some food coloring, you can bake this bright dessert up quickly.
Equipment
- Mixing bowl
- 4 small bowls
- Whisk
- 9x13 Pan
- Wooden skewer, spoon or metal straw for poking holes
- measuring cups
Ingredients
- 1 Box White Cake Mix any brand
- 1 Cup Water
- .5 Cup Oil
- 3 Eggs
- 2 3.4 oz Box Vanilla Instant Pudding
- 3 Cups Milk
- 4 colors Food Coloring gel is best
- 8 oz Whipped topping thawed
- Sprinkles
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease 9x13 pan with non-stick cooking spray.
- Add 3 eggs, 1 cup water, .5 cup oil and 1 vanilla cake mix to mixing bowl. Whisk together until well combined.
- Separate cake batter evenly into 4 bowls.
- Add one color of food coloring to each bowl and mix until combined.
- Spoon out large dollops of different colored cake batter into the 9x13 pan until all cake batter is used. If desired, use a thin skewer or other item to swirl colors into one another.
- Bake at 350 degrees Fahrenheit for 20 - 25 minutes. Cake is done when you can insert a fork or toothpick and remove without anything stuck to it.
- Let cake cool.
- Mix 3 cups milk and 2, 3.4 oz boxes of vanilla pudding in a bowl. Whisk together until it starts to thicken.
- Using a metal straw, wooden skewer, handle of a small wooden spoon or other round utensil poke holes in cake. Holes should be an inch or two apart.
- Pour pudding over top of cake, using the back of a spoon to press it down into the holes.
- Spread whipped topping over top of the pudding in an even layer.
- Add sprinkles to the top.
Notes
Tips:
- Make holes big enough - whatever you use to poke holes, make sure to rock it back and forth a little in each hole to ensure the are well defined and big enough for pudding to go into.
- Baked cake: cake is ready to come out of the oven when you can insert a toothpick or fork and have no cake stuck to it.
- Swirl colors: once you spoon random dollops of colored batter into the pan, use a skewer or other thin utensil to lightly swirl each of the colors together slightly.
- Pudding consistency: don't whisk the pudding until it is at full thickness or it is difficult to spread into the holes. Just whisk it to the point where it starts to thicken up.
- Thawed whipped topping - make sure the whipped topping is thawed so that it spreads easily.
- In the fridge in an airtight container for 4 - 6 days.
- In the freezer in an airtight container for 3 months.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.