Easter Poke Cake with Pastel Swirls and Creamy Filling

Every spring, I bring out my Easter Poke Cake when the table fills with pastel candy and fresh flowers. The soft swirls of pink, blue, green, and yellow always steal the show. Then once you slice in, that creamy white chocolate pudding layer makes everyone pause for a second bite.

Easter Poke Cake starts with a simple white cake mix, yet it turns into something festive and special. You tint four bowls of batter, swirl them gently, and bake. After that, you poke and fill it with silky pudding, then finish with a cloud of whipped cream. Because you can make it ahead, this cake works beautifully for busy holiday hosts.

Why You’ll Love This Easter Poke Cake

First, the pastel swirls look stunning on any spring dessert table. However, the real magic happens inside. The pudding sinks into every hole, so each bite tastes moist and creamy.

Also, this Easter Poke Cake uses minimal ingredients. You rely on a boxed white cake mix, instant pudding, milk, cream, and simple pantry staples. As a result, you skip complicated steps yet still serve a bakery style dessert.

Meanwhile, the whipped cream topping feels light and fresh. It balances the sweetness and adds a soft finish. Then when you sprinkle colorful toppings right before serving, the whole cake feels playful and bright.

This Easter Poke Cake makes about 12 to 15 servings. Each slice has roughly 280 calories, so you can plan portions easily. In addition, the cake keeps well in the refrigerator for up to three days, which helps when you prep for brunch or dinner.

If you love festive treats like the ones in these holiday recipes, this cake fits right in.

Ingredients You’ll Need

You will need 1 box white cake mix plus the eggs, water, and oil listed on the package. The cake mix forms the soft, fluffy base.

Next, grab 2 boxes of instant white chocolate pudding mix and 3 1/2 cups milk. The pudding fills the holes and gives Easter Poke Cake its signature moist texture. If you prefer, you can swap in vanilla pudding or another light flavor.

You also need 2 cups cold heavy cream, 1 teaspoon vanilla extract, and 1/4 cup powdered sugar. The cream whips into a fluffy topping, while you can adjust the powdered sugar to taste.

Then choose blue, green, pink, and yellow food coloring. These colors create the pastel swirl. Finally, add sprinkles if you like. However, wait to add them until just before serving so the colors stay bright.

Step by Step Instructions

Bake the Colorful Cake Base

First, heat the oven as directed on the cake mix package and grease a 9×13 inch pan. Meanwhile, prepare the cake batter according to the package instructions.

Next, divide the batter evenly into four bowls. Add a different food coloring to each bowl, then stir until the color looks even and soft.

After that, drop spoonfuls of each colored batter randomly into the pan. Continue until you use all the batter. Then gently tap the pan on the counter to level it. Lightly swirl the top with a toothpick, but do not overmix. You want distinct ribbons of color, not a blended shade.

Bake according to the package directions, about 30 minutes. Once baked, let the cake cool for about 10 minutes. The center should feel set yet soft.

Poke and Fill with Creamy Pudding

While the cake still feels slightly warm, use the handle of a wooden spoon to poke holes about one inch apart across the entire cake. Then let the cake cool completely.

Meanwhile, whisk the instant white chocolate pudding mix with 3 1/2 cups milk until smooth. Work quickly, since it thickens fast.

Next, pour the pudding over the cake. Spread it gently so it seeps into every hole and coats the top. Then place the cake in the refrigerator and chill until the pudding firms up. This step gives Easter Poke Cake its ultra moist texture.

Add Fresh Whipped Cream

Once the cake chills, pour the cold heavy cream into a large bowl. Beat it until soft peaks form. Then add vanilla and powdered sugar.

Continue whipping until stiff peaks form. The cream should hold its shape but still look smooth. Spread it evenly over the chilled cake.

Finally, top with sprinkles right before serving. If you add them too early, the colors may bleed into the cream.

Tips for Success

First, avoid over swirling the batter. If you mix too much, the colors blend and lose that pastel effect.

Next, poke deep enough holes so the pudding reaches inside the cake. However, do not press all the way through to the bottom of the pan.

Meanwhile, keep the heavy cream very cold before whipping. Cold cream whips faster and holds better. If needed, chill the bowl for a few minutes first.

Also, chill the finished Easter Poke Cake for at least an hour. In fact, longer chilling improves the texture and flavor. You can even change the pudding flavor or adjust the colors to match your theme.

If you enjoy colorful desserts, you might also like this bright Lemon Blueberry Cake.

Storage and Make Ahead Info

Store Easter Poke Cake covered in the refrigerator for up to three days. Use plastic wrap or a tight lid to keep it fresh.

Because this cake tastes even better after chilling, you can make it the night before Easter. Then simply add sprinkles right before serving.

If you plan a big brunch, prepare the cake base and pudding layer a day ahead. The next day, whip the cream and decorate. As a result, you save time when guests arrive.

FAQ

More Such Recipes

• Easter Cookies Recipe
• Easter Egg Peanut Butter Haystacks
• Easter Brownies Recipe
• Easter Cookie Cake
• Carrot Cake Cheesecake Bites

Conclusion

Easter Poke Cake brings color, creaminess, and simple joy to your spring table. Because it uses a basic cake mix and easy steps, anyone can make it. Yet when you slice into those pastel swirls and creamy layers, it feels festive and special. Serve it chilled, share it with family, and enjoy every soft, sweet bite.

For more inspiration and updates, you can also follow along on Pinterest and join our community on Facebook.

Print