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Easter Poke Cake

Easter Poke Cake
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Easter Poke Cake is a vibrant and delightful dessert that beautifully captures the spirit of spring celebrations. This cake features moist layers infused with creamy vanilla pudding, topped with fluffy whipped cream and adorned with colorful sprinkles. Perfect for family gatherings or holiday festivities, it’s easy to make and sure to impress everyone at your table. The combination of lively pastel colors and rich flavors creates a memorable experience for both kids and adults alike. Whether you’re enjoying a slice after lunch or bringing it to a potluck, this Easter Poke Cake is destined to become a cherished tradition in your home.

Ingredients

Scale
  • 15.25 ounces white cake mix
  • 3 egg whites
  • ½ cup vegetable oil
  • ½ cup Greek yogurt
  • ¾ cup whole milk
  • Pink, yellow, and blue gel food coloring
  • 5.1 ounces instant vanilla pudding mix
  • 2¾ cups whole milk (for pudding)
  • 2 cups heavy cream
  • 3 tablespoons granulated sugar
  • 1 cup sweetened shredded coconut
  • Easter sprinkles/candy for decoration (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Mix white cake mix and egg whites in a bowl until combined.
  2. Add vegetable oil, Greek yogurt, and milk gradually while mixing until smooth.
  3. Divide batter into three bowls; color each with gel food coloring as desired.
  4. Pour colorful batters into a greased 9×13 inch pan. Bake for 25 minutes or until a toothpick comes out clean.
  5. Cool cakes completely on wire racks before unmolding.
  6. Prepare vanilla pudding by whisking instant pudding mix with whole milk until thickened; refrigerate for about 10 minutes.
  7. Poke holes in cooled cakes; fill with chilled vanilla pudding.
  8. Whip heavy cream with sugar until stiff peaks form, then frost the top of the layered cake.
  9. Decorate with shredded coconut and sprinkles if desired.

Nutrition

Find it online: https://cookingwitheliana.com/easter-poke-cake/