Description
A colorful Easter poke cake made with pastel-swirled vanilla cake, creamy white chocolate pudding filling, and a fluffy whipped cream topping finished with festive sprinkles.
Ingredients
Units
Scale
- 1 box white cake mix
- Ingredients listed on the box (eggs, water, and oil)
- 2 (3.3 oz) boxes instant white chocolate pudding
- 3 1/2 cups milk
- 2 cups heavy cream (chilled)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Food coloring (blue, green, pink, yellow)
- Easter sprinkles for garnish
Instructions
- Preheat oven according to cake mix instructions
- Grease a 9×13-inch baking dish with baking spray
- Prepare cake batter according to package directions
- Divide batter into four bowls
- Add blue, green, pink, and yellow food coloring to each bowl
- Drop spoonfuls of colored batter randomly into the baking dish
- Add another layer of colored batter until all batter is used
- Lightly swirl the colors with a toothpick
- Bake according to box instructions
- Let cake cool for about 10 minutes
- Poke holes across the cake using the handle of a wooden spoon
- Allow the cake to cool completely
- Whisk pudding mix with milk until smooth
- Pour pudding over cake while still pourable
- Spread pudding evenly to fill the holes
- Refrigerate until pudding sets
- Beat chilled heavy cream with vanilla until soft peaks form
- Add powdered sugar and continue beating until stiff peaks form
- Spread whipped cream over the cake
- Top with Easter sprinkles before serving
Notes
Store covered in the refrigerator for up to 4 days. The cake tastes even better after chilling overnight. Use gel food coloring for brighter pastel shades and freshly whipped cream for the fluffiest topping.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg