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A slice of Easter poke cake with pastel-colored filling, topped with whipped cream, candy eggs, and sprinkles.

Easter Poke Cake

A fun, colorful, and delicious Easter dessert with pudding-filled cake and pastel whipped cream topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • 9x13-inch Baking Pan
  • Mixing bowls
  • Electric mixer

Ingredients
  

  • 1 box white cake mix plus ingredients listed on the box
  • 2 3.2 oz boxes instant vanilla or white chocolate pudding
  • 3 1/2 cups milk whole or low-fat
  • 2 cups heavy cream
  • 1 1/2 tsp vanilla extract
  • pink, blue, yellow and green food coloring gels
  • Easter sprinkles
  • Marshmallow Bunny Peeps

Instructions
 

  • Preheat your oven according to the cake mix instructions. Prepare and bake the white cake in a 9x13-inch pan. Let it cool for about 15 minutes.
  • Using the handle of a wooden spoon, poke holes all over the cake.
  • Whisk together the pudding mix and milk until smooth, then pour it evenly over the cake, making sure it seeps into the holes. Refrigerate for at least 30 minutes.
  • In a mixing bowl, beat the heavy cream and vanilla extract until stiff peaks form. Divide into four portions and tint each with a different pastel food coloring.
  • Spread the colorful whipped cream over the chilled cake in sections, creating a rainbow effect.
  • Sprinkle the top with Easter sprinkles and place marshmallow bunny Peeps along the edges. Serve chilled.

Notes

For clean slices, chill the cake well before cutting. Try swapping different pudding flavors for variety!
Keyword Easter dessert, poke cake