Easter Poke Cake
Ingredients:
1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
2 cups cold milk
1 box (3.4 oz) instant white chocolate pudding mix
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Pink, blue, green, and yellow food coloring
Pastel sprinkles for decoration
Directions:
Prepare the cake batter according to the package instructions. Bake in a 9x13-inch pan as directed. Let it cool slightly.
Using the handle of a wooden spoon, poke holes all over the cake.
In a bowl, whisk together the cold milk and white chocolate pudding mix until smooth. Let it sit for 2 minutes to thicken slightly.
Divide the pudding mixture into four small bowls. Add a few drops of pink, blue, green, and yellow food coloring to each, stirring well.
Spoon the different colored pudding into the holes of the cake, creating a rainbow effect. Spread any remaining pudding evenly over the top.
In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the top of the cake and decorate with pastel sprinkles.
Refrigerate for at least 1 hour before serving to allow flavors to meld.
12 servings
Tips:
For extra fun, use a mix of pastel-colored sprinkles or crushed Easter candies on top.
Chill the cake overnight for an even more flavorful and moist texture.
Easter Poke Cake
