Description
Easter Poke Cake is a light, fluffy vanilla cake filled with creamy vanilla pudding, topped with whipped topping, coconut, and pastel colors for a festive, center-stage Easter dessert.
Ingredients
Scale
- 1 box vanilla cake mix (plus ingredients listed on the box)
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 container (8 oz) whipped topping
- 1 cup sweetened shredded coconut
- Pastel food coloring
- Sprinkles or candy eggs (optional, for garnish)
Instructions
- Bake vanilla cake in a 9×13-inch pan according to package directions. Let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Whisk pudding mix with cold milk until slightly thickened.
- Pour pudding evenly over the cake, spreading gently to fill the holes.
- Refrigerate for 1 hour to set.
- Spread whipped topping evenly over the chilled cake.
- Divide coconut into small bowls and tint with pastel food coloring.
- Sprinkle colored coconut over the cake and decorate if desired.
- Chill until ready to serve.
Notes
- Chill the cake to set the pudding before serving.
- You can tint the coconut multiple pastel colors for a rainbow effect.
- Garnish with additional sprinkles or candy eggs if desired.
- Store leftovers covered in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: Varies by box directions
- Category: Dessert
- Method: Baked, then chilled and assembled
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Easter Poke Cake, poke cake, vanilla cake, pudding cake, Easter dessert, spring dessert, pastel cake