What exactly is a poke cake?

A poke cake is a baked cake that you poke full of holes after baking. Then you pour a filling, often pudding or gelatin, over the top so it seeps inside and adds flavor and moisture.

What is the traditional cake eaten at Easter?

Many families serve carrot cake, lamb shaped cakes, or coconut cake at Easter. However, modern favorites like Easter Poke Cake have become popular for their fun colors and easy prep.

Why do they call it poke cake?

They call it poke cake because you literally poke holes across the surface. Those holes hold the filling and create a moist texture.

What is the famous Easter cake?

Carrot cake remains one of the most famous Easter cakes. Still, pastel desserts like Easter Poke Cake now appear on many holiday tables.

Easter Poke Cake with Pastel Swirls and Creamy Filling

Name: Easter Poke Cake with Pastel Swirls and Creamy Filling
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 box white cake mix plus eggs, water, and oil listed on package; 2 boxes (3.3 oz each) instant white chocolate pudding mix; 3 1/2 cups milk; 2 cups heavy cream, cold; 1 teaspoon vanilla extract; 1/4 cup powdered sugar, or more to taste; Blue food coloring; Green food coloring; Pink food coloring; Yellow food coloring; Sprinkles (optional)

Description

Easter Poke Cake is a colorful pastel-swirled spring dessert made with white cake, creamy white chocolate pudding filling, and a light whipped cream topping. This festive make-ahead cake is perfect for Easter brunch, spring gatherings, and holiday celebrations.

Ingredients

Scale

1 box white cake mix plus eggs, water, and oil listed on package

2 boxes (3.3 oz each) instant white chocolate pudding mix

3 1/2 cups milk

2 cups heavy cream, cold

1 teaspoon vanilla extract

1/4 cup powdered sugar, or more to taste

Blue food coloring

Green food coloring

Pink food coloring

Yellow food coloring

Sprinkles (optional)

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Instructions

1. Heat oven according to cake mix directions and grease a 9×13 inch pan.

2. Prepare cake batter as directed on the package.

3. Divide batter evenly into four bowls and tint each bowl with a different pastel food color.

4. Drop spoonfuls of colored batter randomly into the pan. Gently tap pan to level and lightly swirl with a toothpick without blending colors.

5. Bake according to package instructions, about 30 minutes. Cool for 10 minutes.

6. Poke holes about one inch apart across the cake using the handle of a wooden spoon. Allow cake to cool completely.

7. Whisk pudding mix with milk until smooth and slightly thickened.

8. Pour pudding evenly over cake, allowing it to seep into holes. Spread gently over the top.

9. Refrigerate cake until pudding sets and firms up.

10. Beat cold heavy cream until soft peaks form. Add vanilla and powdered sugar, then continue beating to stiff peaks.

11. Spread whipped cream evenly over chilled cake.

12. Top with sprinkles just before serving.

Notes

Chill at least 1 hour for best texture.

Cake tastes even better when prepared the day before serving.

Add sprinkles just before serving to prevent color bleeding.

You can substitute vanilla pudding for white chocolate pudding.

Store covered in refrigerator up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Easter Desserts Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 320mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg