Here’s the recipe for Easter Poke Cake:
Ingredients:
- 1 box white cake mix, plus ingredients called for on the box (eggs, oil, water)
- Gel food coloring in pastel shades
- 2 containers pre-mixed vanilla pudding
- 4 cups milk
- 1 container Cool Whip, thawed
- Optional: Easter-themed sprinkles for garnish
Instructions:
- Prepare the white cake mix according to the instructions on the box. Divide the batter into separate bowls and add gel food coloring to each bowl to create pastel shades for Easter. Swirl the colored batters together in the cake pan.
- Bake the cake according to the package directions. Allow it to cool slightly, then use a wooden spoon to poke holes evenly across the surface of the cake.
- In a separate bowl, whisk together the milk and instant vanilla pudding mix until smooth and slightly thickened. Pour the pudding mixture over the cake, ensuring it fills the holes. Use a spatula to smooth out any lumps.
- Chill the cake in the refrigerator for at least two hours to allow the flavors to meld.
- Once chilled, spread the thawed Cool Whip over the top of the cake. Sprinkle Easter-themed decorations over the Cool Whip, if desired.
- Refrigerate the cake until ready to serve.
- Enjoy this delicious Easter Poke Cake as a delightful treat for the holiday!
Suggestions and Variations:
- Experiment with different pudding flavors such as pistachio or lemon for a fresh twist.
- Top the Cool Whip with crushed pineapple or mandarin oranges for a fruity addition.
- Be cautious with color mixing to avoid a muddy appearance; aim for subtle pastel tones.
- Substitute homemade whipped cream for Cool Whip if desired.
- You can make this cake a day in advance and add the Cool Whip topping and garnish just before serving to save time and ensure freshness.