Easter Poke Cake
What makes this cake extra special is how simple it is to make. You bake the cake, poke little holes, pour in a luscious filling, and top it with fluffy frosting—no complicated layers or decorations required.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowls
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Fork or skewer
- Electric mixer (optional)
Ingredients
For the Cake
- 1 box 15.25 oz yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
For the Filling
- 1 package 3.4 oz instant vanilla pudding mix
- 2 cups cold milk
- 1 tsp vanilla extract
For the Frosting
- 1 tub 8 oz whipped topping, thawed
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For Decoration
- Pastel sprinkles
- Mini chocolate or candy eggs
Instructions
Prepare and Bake the Cake
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking pan lightly with butter or nonstick spray.
- In a large mixing bowl, combine the yellow cake mix, water, oil, and eggs.
- Beat on medium speed for 2 minutes until smooth and well combined.
- Pro Tip: Don’t overmix—just enough to blend ingredients, or the cake can turn dense.
- Pour the batter evenly into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
Make the Pudding Filling
- In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until smooth.
- Pro Tip: Whisk continuously to prevent lumps.
- Stir in 1 teaspoon of vanilla extract for extra flavor.
- Set aside to thicken slightly while the cake cools.
Poke the Cake
- Using a fork or skewer, poke holes all over the top of the cooled cake—about 1 inch apart.
- Make sure the holes go deep but don’t break the bottom of the cake.
- Pro Tip: If your skewer drags crumbs, clean it between pokes for neat holes.
Pour in the Filling
- Carefully pour the pudding filling over the cake, letting it seep into the holes.
- Use a spatula to gently spread the pudding so all holes are filled.
- Refrigerate for at least 30 minutes to let the flavors meld and the filling set.
Frost the Cake
- In a bowl, mix the whipped topping, powdered sugar, and vanilla extract until smooth.
- Spread evenly over the chilled cake.
- Smooth the top with a spatula for a clean finish.
Decorate for Easter
- Sprinkle pastel sprinkles and place mini chocolate eggs on top.
- Get creative! You can make little clusters of eggs or scatter them randomly.
- Keep refrigerated until ready to serve.
Notes
Nutritional Value (per serving, approx.):
- Calories: 320–350 kcal
- Total Fat: 14 g
- Saturated Fat: 7 g
- Cholesterol: 55 mg
- Sodium: 240 mg
- Total Carbohydrates: 45 g
- Dietary Fiber: 1 g
- Sugars: 28 g
- Protein: 4 g