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:
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1 box vanilla (or flavor of choice) cake mix
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3 large eggs
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240 ml milk
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120 ml vegetable oil
For the Filling:
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1 package instant pudding mix (vanilla or chocolate) or
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1 can sweetened condensed milk
For the Topping:
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Whipped cream (homemade or store-bought)
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Pastel food coloring (pink, blue, yellow)
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Pastel sprinkles
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Mini chocolate eggs
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Edible bunny or chick decorations
Instructions
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Preheat the oven to 175°C (350°F).
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Mix cake mix, eggs, milk, and oil in a bowl until smooth (about 2 minutes with mixer).
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Pour batter into a greased 9×13 inch baking pan.
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Bake for 25–30 minutes. Let cool for 15 minutes.
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Poke holes across the surface using a wooden spoon handle or straw (2 cm apart).
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Prepare pudding or warm condensed milk, then pour over the cake to fill holes. Spread evenly.
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Chill the cake for 1 hour in the fridge.
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Color whipped cream with pastel food coloring and spread over cake.
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Decorate with sprinkles, mini chocolate eggs, and edible Easter figures.
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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