Description
This Easter Poke Cake is a delightful centerpiece for your spring celebrations, bursting with vibrant colors and delectable flavors. With its moist texture and layers of creamy vanilla pudding, this cake is easy to make and sure to impress guests of all ages. Topped with fluffy whipped cream and festive sprinkles, it not only tastes amazing but also looks stunning on any dessert table. Perfect for Easter gatherings or springtime festivities, this cheerful cake will become a beloved favorite for your family and friends.
Ingredients
Scale
- 15.25 ounces white cake mix
- 3 egg whites
- ½ cup vegetable oil
- ½ cup Greek yogurt
- ¾ cup whole milk
- Gel food coloring (pink, yellow, blue)
- 5.1 ounces instant vanilla pudding mix
- 2 ¾ cups whole milk (for pudding filling)
- 2 cups heavy cream
- 3 tablespoons granulated sugar
- Sweetened shredded coconut (for topping)
- Optional: Easter sprinkles or candy
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine cake mix, egg whites, vegetable oil, Greek yogurt, and milk. Mix on medium speed until smooth.
- Divide batter into three bowls; color each with gel food coloring.
- Spoon colored batter into a greased 9×13 inch baking pan to create a marbled effect.
- Bake for about 25 minutes or until a toothpick comes out clean.
- While cooling, whisk together pudding mix and milk until thickened.
- Poke holes in the cooled cake with the end of a wooden spoon.
- Pour pudding over the cake to fill the holes.
- Whip heavy cream with sugar until soft peaks form; spread over the pudding layer.
- Top with sweetened shredded coconut and optional sprinkles.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg