Description
A colorful and moist Easter dessert made from a simple cake mix base, filled with pudding or condensed milk, and topped with whipped cream and festive decorations. This poke cake is easy, customizable, and a guaranteed crowd-pleaser for holiday gatherings.
Ingredients
For the Cake Base:
1 box vanilla (or flavor of choice) cake mix
3 large eggs
240 ml milk
120 ml vegetable oil
For the Filling:
1 package instant pudding mix (vanilla or chocolate) or
1 can sweetened condensed milk
For the Topping:
Whipped cream (homemade or store-bought)
Pastel food coloring (pink, blue, yellow)
Pastel sprinkles
Mini chocolate eggs
Edible bunny or chick decorations
Instructions
Preheat the oven to 175°C (350°F).
Mix cake mix, eggs, milk, and oil in a bowl until smooth (about 2 minutes with mixer).
Pour batter into a greased 9×13 inch baking pan.
Bake for 25–30 minutes. Let cool for 15 minutes.
Poke holes across the surface using a wooden spoon handle or straw (2 cm apart).
Prepare pudding or warm condensed milk, then pour over the cake to fill holes. Spread evenly.
Chill the cake for 1 hour in the fridge.
Color whipped cream with pastel food coloring and spread over cake.
Decorate with sprinkles, mini chocolate eggs, and edible Easter figures.
Refrigerate for 30 more minutes before slicing and serving.
Notes
Can be made up to 2 days in advance.
Use lemon cake and lemon pudding for a citrus twist.
For a vegan or gluten-free version, use an appropriate cake mix, plant-based milk, and vegan whipped topping.
Avoid overfilling the holes to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American