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Easter Poke Cake

Easter Poke Cake
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Easter Poke Cake is the perfect dessert to brighten up any spring celebration. This vibrant, colorful cake features a moist vanilla base that’s filled with creamy vanilla pudding and topped off with fluffy whipped cream. Adorned with festive sprinkles and sweetened coconut, it not only tastes delightful but also makes an eye-catching centerpiece for your holiday gatherings. Simple to make and customizable with various toppings, this cake is sure to please both kids and adults alike. Serve it chilled for an extra refreshing treat that captures the spirit of Easter.

Ingredients

Scale
  • 15.25 ounces white cake mix
  • 3 egg whites
  • ½ cup vegetable oil
  • ½ cup Greek yogurt
  • ¾ cup whole milk
  • 5.1 ounces instant vanilla pudding mix
  • 2 ¾ cups whole milk (for pudding)
  • 2 cups heavy cream
  • 3 tablespoons granulated sugar
  • Sweetened shredded coconut and Easter sprinkles (for topping)

Instructions

  1. Preheat oven according to cake mix instructions.
  2. In a large bowl, combine the white cake mix, egg whites, vegetable oil, Greek yogurt, and whole milk. Mix until well blended, then add gel food coloring as desired.
  3. Pour the batter into a greased 9×13 inch baking dish and bake per package directions or until a toothpick comes out clean. Allow cooling completely.
  4. Whisk together instant vanilla pudding mix and 2 ¾ cups of whole milk in a separate bowl until thickened. Once the cake has cooled, poke holes across its surface using a fork.
  5. Pour the pudding mixture over the cake to fill the holes evenly, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  6. Beat heavy cream with granulated sugar until soft peaks form, then spread over the chilled pudding layer.
  7. Garnish with sweetened coconut and optional Easter sprinkles before serving.

Nutrition

Find it online: https://emmadishes.com/easter-poke-cake/

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