Description

This colorful Easter Poke Cake is a delightful and festive dessert featuring a marbled white cake infused with vibrant gel food coloring. After baking, the cake is poked with holes to allow a creamy vanilla pudding mixture to seep through, creating moist pockets of flavor. Topped with fluffy Cool Whip and decorated with sprinkles or Easter candies, this cake is perfect for a celebration and serves 12.

Ingredients

Scale

Cake Batter

15.25 ounce package of white cake mix
3 large eggs or egg whites (for a whiter cake)
1/2 cup vegetable oil
3 cups milk, divided
Gel food coloring in 3-4 colors (pink, purple, and blue recommended)

Filling and Topping

3.4 ounces instant vanilla pudding mix
8 ounces Cool Whip or frozen whipped topping, thawed
Sprinkles or Easter candy for garnish

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Instructions

Prepare the Cake Batter: Preheat the oven according to the package directions. Mix the white cake mix with eggs, vegetable oil, and 2 cups of the milk as instructed on the box. Divide the batter evenly into separate bowls and tint each portion with different gel food colors to create vibrant hues.
Create the Marbled Batter: Pour the colored batters randomly into a greased 13×9 inch baking dish, layering or swirling them slightly to achieve a marbled effect.
Bake the Cake: Place the baking dish in the oven and bake as directed on the cake mix package, usually around 30-35 minutes, until a toothpick inserted comes out clean. Allow the cake to cool slightly before proceeding.
Poke the Cake: Using the handle of a wooden spoon or a dowel, poke holes evenly all over the surface of the warm cake, ensuring penetration throughout.
Prepare the Pudding Filling: In a mixing bowl, whisk the instant vanilla pudding mix with the remaining 1 cup of milk until it thickens, about 2 minutes. Pour the pudding evenly over the poke holes, allowing it to seep deep into the cake.
Frost the Cake: Spread the thawed Cool Whip evenly over the top of the cake with an offset spatula or knife, covering all the pudding and holes.
Decorate: Finish by sprinkling colorful sprinkles or Easter candies over the frosted cake for a festive look.
Chill and Serve: Place the cake in the refrigerator for at least 1 hour to set before slicing and serving. This enhances the pudding absorption and flavor melding.

Notes

Use egg whites instead of whole eggs if you want a whiter cake appearance.
Make sure to poke the holes while the cake is still warm to allow better pudding absorption.
The gel food colors help maintain vibrant colors without thinning the batter.
You can substitute Cool Whip with any whipped topping or homemade whipped cream.
For best results, chill the cake for several hours or overnight before serving.