Easter Poke Cake is the ultimate pastel dessert that brings color, flavor, and fun to your holiday table. This light and fluffy cake features swirls of vibrant spring colors, creamy vanilla pudding filling, and a cloud of whipped topping finished with festive sprinkles or Easter candy. Perfect for serving a crowd, this easy dessert delivers impressive results with minimal effort. Whether you are hosting brunch, attending a family gathering, or simply celebrating the season, this moist and cheerful cake is guaranteed to brighten everyone’s day. With simple ingredients and beginner-friendly steps, you will have a stunning dessert ready in just over an hour.
Why You’ll Love This Easter Poke Cake
There are so many reasons this Easter Poke Cake deserves a spot on your holiday dessert table.
First, it is visually stunning. The pastel swirls baked into the cake create a beautiful marbled effect that looks bakery quality but is incredibly easy to achieve at home.
Second, it is moist and flavorful. The vanilla pudding seeps into the cake through the poked holes, creating a rich and creamy texture in every bite.
Third, it feeds a crowd. With 24 servings and only 164 calories per slice, it is perfect for large gatherings, potlucks, or church events.
Finally, it is customizable. You can adjust the colors, toppings, or even pudding flavors to match your celebration theme. It is a festive dessert that feels special without requiring complicated techniques.
Ingredients
To make this Easter Poke Cake, you will need:
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15.25 ounce package white cake mix
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3 large eggs or egg whites
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½ cup vegetable oil
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3 cups milk divided
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Gel food coloring in 3 to 4 colors such as pink, purple, and blue
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3.4 ounces instant vanilla pudding mix
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8 ounces whipped topping thawed
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Sprinkles or Easter candy for garnish
Equipment needed:
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13 by 9 inch baking dish
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Mixing bowls
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Wooden spoon or dowel
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Offset icing spatula
Step by Step: How to Make Easter Poke Cake
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Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9 by 13 inch baking dish with nonstick baking spray and set aside.
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In a large mixing bowl, combine the white cake mix, eggs or egg whites, vegetable oil, and 1 cup of milk. Beat until the batter is smooth and fully combined.
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Divide the batter evenly into three separate bowls. Add a small drop of gel food coloring to each bowl. Stir gently and add more coloring as needed until you achieve soft pastel shades.
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Using a large spoon or ice cream scoop, drop spoonfuls of each colored batter randomly into the prepared baking dish. Rotate the colors to distribute them evenly.
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Lightly swirl the batter with a knife to create a marbled effect. Be careful not to overmix or the colors may blend together too much.
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Bake for 25 to 30 minutes, or until the center is set and a toothpick inserted comes out with just a few crumbs.
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Allow the cake to cool until just slightly warm.
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Using the handle of a wooden spoon or a dowel, poke holes across the surface of the cake. Push the handle about two thirds of the way down, spacing holes roughly one inch apart.
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In a separate bowl, whisk the instant vanilla pudding mix with the remaining 2 cups of milk. Whisk for 1 to 2 minutes until slightly thickened.
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Pour the pudding mixture evenly over the cake. Use an offset spatula to spread it gently, pressing lightly so it fills the holes.
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Refrigerate the cake for 30 minutes to allow the pudding to set.
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Spread the thawed whipped topping evenly over the chilled cake. Decorate with colorful sprinkles or Easter candies as desired.
Slice and serve chilled for best results.
Helpful Tips
For a true white cake base, use only egg whites instead of whole eggs. Egg yolks can add a slight yellow tint that may alter the pastel colors.
When swirling the batter, less is more. A few gentle swirls create beautiful patterns without muddying the colors.
If you want distinct color patches, avoid swirling altogether. Smaller scoops naturally create a pretty mosaic look.
Allow the cake to cool before adding pudding. Pouring pudding over a hot cake may cause it to thin out too much.
For clean slices, wipe your knife between cuts.
Substitutions And Variations
You can easily customize this Easter Poke Cake to suit your preferences.
Swap vanilla pudding for white chocolate pudding for a brighter white contrast. Chocolate pudding can create a fun layered surprise.
Try different color combinations to match other holidays. Red and green for Christmas, red and blue for Fourth of July, or orange and purple for Halloween.
Instead of whipped topping, use homemade stabilized whipped cream for a fresher taste.
Add crushed candy eggs, shredded coconut dyed green to resemble grass, or pastel chocolate chips for added texture and decoration.
For a richer flavor, substitute whole milk in place of lower fat milk.
Storage Instructions
Store Easter Poke Cake covered in the refrigerator for up to 5 days. Because of the pudding and whipped topping, refrigeration is essential to maintain freshness and food safety.
If you plan to freeze the cake, wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. For best results, freeze the cake before adding the whipped topping and decorate after thawing.
You can also prepare the cake one to two days in advance and store it in the refrigerator until serving time, making it a stress free dessert option for busy holidays.
Nutritional Information
Per serving based on 24 servings:
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Calories: 164
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Carbohydrates: 22 grams
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Protein: 3 grams
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Fat: 7 grams
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Saturated Fat: 2 grams
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Polyunsaturated Fat: 3 grams
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Monounsaturated Fat: 2 grams
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Trans Fat: 0.1 grams
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Cholesterol: 28 milligrams
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Sodium: 178 milligrams
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Potassium: 77 milligrams
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Fiber: 0.3 grams
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Sugar: 14 grams
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Vitamin A: 100 IU
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Calcium: 91 milligrams
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Iron: 0.5 milligrams
This lighter dessert option allows you to enjoy a festive treat without going overboard.
Serving Suggestions
Easter Poke Cake pairs beautifully with a spring brunch spread. Serve it alongside fresh fruit salad, deviled eggs, and savory quiche for a balanced meal.
It also complements coffee, tea, or a glass of cold milk.
For an extra special presentation, garnish each slice with a small chocolate egg or a sprinkle of edible glitter for a sparkling holiday touch.
This cake is best served chilled, allowing the pudding layer to remain creamy and refreshing.
Frequently Asked Questions About Easter Poke Cake
Can I make Easter Poke Cake ahead of time?
Yes, this cake is perfect for preparing in advance. In fact, it tastes even better after chilling because the pudding has more time to soak into the cake. You can prepare it one to two days before serving.
Do I have to use gel food coloring?
Gel food coloring is recommended because it produces vibrant pastel shades without thinning the batter. Liquid coloring may require more product and can slightly change the batter consistency.
Why is my pudding not filling the holes?
Make sure to pour the pudding over the cake while it is still pourable but slightly thickened. Press gently with a spatula to help it seep into the holes.
Can I freeze Easter Poke Cake?
Yes, you can freeze it for up to three months. For best texture, freeze before adding whipped topping and decorate after thawing.
Can I use homemade cake instead of a mix?
Absolutely. A homemade white cake recipe works beautifully and offers the same delicious results.
Final Thoughts
Thank you so much for spending time in the kitchen with this Easter Poke Cake recipe. It is truly one of my favorite holiday desserts because it combines ease, flavor, and stunning presentation all in one simple dish. I love how the pastel colors surprise everyone with each slice, and the creamy pudding keeps every bite irresistibly moist. Whether you are baking for family, friends, or just treating yourself, I hope this recipe brings joy to your celebration. Happy baking, and thank you for being part of this wonderful community of food lovers.
Print
Easter Poke Cake
- Total Time: 1 hour 10 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Easter Poke Cake is a colorful pastel dessert made with swirled white cake, creamy vanilla pudding filling, and fluffy whipped topping. This easy spring dessert is perfect for Easter brunch, potlucks, and family gatherings. It serves a crowd and looks beautiful on any holiday table.
Ingredients
15.25 ounce white cake mix
3 large eggs or egg whites
½ cup vegetable oil
3 cups milk divided
Gel food coloring in 3 to 4 pastel colors
3.4 ounce instant vanilla pudding mix
8 ounces whipped topping thawed
Sprinkles or Easter candy for garnish
Instructions
-
Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9 by 13 inch baking dish with nonstick baking spray and set aside.
-
In a large mixing bowl, combine the white cake mix, eggs or egg whites, vegetable oil, and 1 cup of milk. Beat until the batter is smooth and fully combined.
-
Divide the batter evenly into three separate bowls. Add a small drop of gel food coloring to each bowl. Stir gently and add more coloring as needed until you achieve soft pastel shades.
-
Using a large spoon or ice cream scoop, drop spoonfuls of each colored batter randomly into the prepared baking dish. Rotate the colors to distribute them evenly.
-
Lightly swirl the batter with a knife to create a marbled effect. Be careful not to overmix or the colors may blend together too much.
-
Bake for 25 to 30 minutes, or until the center is set and a toothpick inserted comes out with just a few crumbs.
-
Allow the cake to cool until just slightly warm.
-
Using the handle of a wooden spoon or a dowel, poke holes across the surface of the cake. Push the handle about two thirds of the way down, spacing holes roughly one inch apart.
-
In a separate bowl, whisk the instant vanilla pudding mix with the remaining 2 cups of milk. Whisk for 1 to 2 minutes until slightly thickened.
-
Pour the pudding mixture evenly over the cake. Use an offset spatula to spread it gently, pressing lightly so it fills the holes.
-
Refrigerate the cake for 30 minutes to allow the pudding to set.
-
Spread the thawed whipped topping evenly over the chilled cake. Decorate with colorful sprinkles or Easter candies as desired.
Slice and serve chilled for best results.
Notes
Use egg whites for a brighter white cake base.
Do not overswirl the batter or the colors may blend together.
For a whiter filling, substitute white chocolate pudding for vanilla.
Store covered in the refrigerator for up to 5 days.
Freeze up to 3 months without the whipped topping for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes + Chill Time 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American