Description
A colorful and creamy Easter dessert that will be the highlight of your celebration! This poke cake combines a marbled vanilla cake, rich pudding, and a fluffy whipped topping for a treat that’s as fun to make as it is to eat.
Ingredients
Scale
- 1 box Betty Crocker French Vanilla Cake Mix
- 3 eggs
- 1 cup water
- ½ cup vegetable oil
- 1 (3.4 oz) box Jello Instant Vanilla or French Vanilla Pudding
- 3 cups milk
- 1 carton Cool Whip
- 1 box McCormick Neon Colors Food Coloring (pink, purple, and green)
Instructions
Step 1: Prepare the Batter
- In a large bowl, mix the cake mix, eggs, water, and vegetable oil until smooth.
Step 2: Divide & Color
- Separate the batter into three bowls and color each with pink, purple, and green food coloring.
Step 3: Marble the Cake
- Transfer each colored batter into separate Ziploc bags, snip the ends, and squeeze them into a greased 9×13 pan, rotating colors for a marbled effect.
Step 4: Bake to Perfection
- Bake at 350°F for about 30 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Poke & Fill
- Using the back of a wooden spoon, poke holes in the cake about every 1½ inches.
Step 6: Mix the Pudding
- In a separate bowl, whisk the milk and instant pudding mix for about 5 minutes until it begins to set.
Step 7: Soak the Cake
- Pour the pudding mixture over the cake, ensuring it fills the holes.
Step 8: Top it Off
- Spread Cool Whip evenly over the cake and decorate with Easter sprinkles (optional).
Step 9: Chill & Serve
- Refrigerate for at least an hour before serving to let the flavors meld.
Notes
- For a more festive touch, use pastel-colored pudding.
- Substitute homemade whipped cream for Cool Whip if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
A vibrant, creamy, and irresistible Easter Magic Poke Cake that’s sure to bring joy to your holiday table!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American