Ingredients
Equipment
Method
Prepare the Cake Batter
- Preheat your oven to 350°F. Spray a 9x13 glass baking dish with nonstick baking spray and set it aside.
- In a large mixing bowl, beat together the cake mix, eggs, vegetable oil, and 1 cup of milk until just combined. Be careful not to overmix.
- Divide the cake batter evenly into three separate bowls. Tint each bowl of cake batter with gel food coloring, adding a drop or two at a time until you achieve your desired pastel shades.
- Use an ice cream scoop or large cookie dough scoop to drop large spoonfuls of the colored batter throughout the prepared baking dish, rotating the colors as you go. Gently swirl the colors slightly with a knife; avoid over-swirling to prevent muddy colors.
Bake the Cake
- Bake the cake for 25-30 minutes, or until the center is set and a toothpick inserted into the middle comes out with only a few moist crumbs.
- Transfer the baked cake to a wire rack and allow it to cool completely before proceeding. This step is crucial for the pudding to set correctly.
Prepare Pudding Layer
- Once the cake has cooled thoroughly, use the round handle of a wooden spoon or a wooden dowel to poke holes evenly all over the cake. Aim to poke holes about two-thirds of the way down into the cake, spacing them roughly 3/4 to 1 inch apart.
- In a separate bowl, whisk together the instant pudding mix with the remaining 2 cups of milk. Whisk for 1-2 minutes until the mixture is fully combined and just beginning to thicken.
- Promptly pour the pudding mixture over the poked cake and gently spread it across the top, ensuring it seeps into all the holes. Place the cake in the refrigerator for at least 30 minutes to allow the pudding to fully set.
Decorate and Serve
- Once the pudding layer is firm, spread the thawed Cool Whip evenly over the top of the cake.
- Garnish generously with festive sprinkles, mini chocolate eggs, or your favorite Easter candy.
- For the best taste and texture, serve your chilled easy Easter poke cake directly from the refrigerator.
Nutrition
Notes
You can use three whole large eggs for a richer cake, or use only egg whites if the cake mix box specifies it for a whiter cake. Feel free to experiment with pudding flavors; instant chocolate, banana, or cheesecake pudding would also be tasty. If you prefer homemade, use stabilized whipped cream instead of Cool Whip. Adjust food coloring to any pastel shades you desire for your unique celebration theme. Avoid overmixing your cake batter; mix only until the ingredients are just combined for a tender crumb. When swirling colors, use a light touch to keep your pastel hues distinct and vibrant. Use a consistent-sized dowel or spoon handle to poke holes for uniform pudding distribution. Always ensure the cake is completely cool before poking and pouring the pudding; a warm cake can melt the pudding, making it runny. If your pudding seems too thin, ensure you used instant pudding mix and whisked it sufficiently. Cover any leftover poke cake tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days. For longer storage, you can freeze the cake without the Cool Whip topping for up to 3 months. Wrap it well in plastic wrap and then foil to prevent freezer burn, then thaw in the refrigerator before adding the fresh topping. This cake can be prepared 1-2 days ahead of time, adding garnishes just before serving. Nutrition information is estimated based on common ingredients and serving sizes and may vary.