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Easter Pastel Poke Cake

Easter Pastel Poke Cake

The Easter Pastel Poke Cake is a vibrant and moist layered dessert perfect for spring celebrations. Featuring pockets of creamy pastel-colored pudding that soak into a tender white cake, topped with fluffy whipped topping, this cake offers a delightful combination of color, flavor, and texture ideal for festive gatherings.

  • Total Time: 3 hours 5 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

Cake Base

  • 1 box white cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water

Pudding Filling

  • 1 (3.4 oz) package instant vanilla pudding mix
  • 2 cups cold milk
  • 1 teaspoon vanilla extract
  • Gel food coloring in pastel shades (assorted colors)

Frosting

  • 1 (8 oz) container whipped topping (Cool Whip), chilled
  • Optional: a few drops of gel food coloring for tinting whipped topping

Instructions

  1. Prepare and Bake the Cake: Mix the white cake mix according to the package instructions using eggs, oil, and water. Pour the batter evenly into a greased 9×13 inch pan. Bake as directed until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before proceeding.
  2. Create the Poke Holes: Using the handle of a wooden spoon or a thick pencil, carefully poke holes all over the cooled cake surface about 1 inch apart. Make sure to poke almost to the bottom of the pan but not all the way through.
  3. Prepare the Pudding Filling: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and slightly thickened. Stir in vanilla extract. Divide the pudding evenly into separate bowls and tint each with different pastel gel food coloring.
  4. Add the Colored Pudding: Gently spoon each colored pudding mix into the poke holes, distributing colors randomly for a confetti-like appearance. Allow the pudding to slowly absorb into the cake.
  5. Top with Whipped Frosting: Spread a generous layer of whipped topping evenly over the entire cake. For a pastel swirl effect, tint small portions of the whipped topping with gel food coloring and gently swirl on top. Chill the cake for at least 2 hours before serving to let flavors meld and pudding set.

Notes

  • Use chilled pudding for proper thickening and absorption.
  • Allow the cake to fully cool before poking to prevent crumbling.
  • Use a smooth, sturdy object to make the poke holes, such as a wooden spoon handle.
  • Stick to pastel shades for the most festive Easter look.
  • Chill the cake for minimum 2 hours to develop flavors and set pudding firmly.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Customizable (can be made gluten-free, dairy-free, or allergy-friendly)

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 0.5g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: Easter cake, poke cake, pastel cake, spring dessert, colorful cake, pudding poke cake