Easter Poke Cake
This vibrant Easter Poke Cake is the perfect centerpiece for your spring celebrations. With its moist layers infused with creamy vanilla pudding and topped with fluffy whipped cream and colorful Easter sprinkles, this dessert is sure to delight both young and old. Easy to prepare, this cake combines fun flavors with stunning visuals, making it an ideal treat for any festive gathering.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 15.25 oz white cake mix
- 3 egg whites
- ½ cup vegetable oil
- ½ cup Greek yogurt
- ¾ cup whole milk
- 5.1 oz instant vanilla pudding mix
- 2 ¾ cups whole milk (for pudding)
- 2 cups heavy cream
- 3 tbsp granulated sugar
- Gel food coloring (pink, yellow, blue)
- Optional: sweetened shredded coconut and Easter sprinkles
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, combine the cake mix, egg whites, vegetable oil, Greek yogurt, and whole milk. Mix until smooth.
- Divide the batter into three bowls and color each with gel food coloring. Pour colored batters into a prepared baking pan in alternating layers.
- Bake for about 25 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Whisk together the instant vanilla pudding mix and milk until thickened. Poke holes in the cooled cake and pour the pudding over it.
- Refrigerate for at least 4 hours or overnight. Whip heavy cream with sugar until soft peaks form, then spread over the cake.
- Decorate with sweetened shredded coconut and sprinkles before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 60mg
Find it online: https://cookingwithmia.com/easter-poke-cake/