Festive Easter Poke Cake
Ingredients:
1 box (3.4 oz) instant white chocolate pudding mix
2 cups cold milk
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Pink, blue, green, and yellow food coloring
Directions:
Bake the Cake: Prepare and bake the white cake mix according to the package instructions in a 9x13-inch pan. Let it cool for 10 minutes.
Poke the Holes: Using the end of a wooden spoon, poke holes evenly across the surface of the cake.
Make the Pudding: In a bowl, whisk together the white chocolate pudding mix and cold milk until smooth. Let it sit for 2 minutes to thicken slightly.
Add the Colors: Divide the pudding into four separate bowls and tint each with a different food coloring (pink, blue, green, and yellow).
Fill the Cake: Spoon the colored pudding into the holes of the cake, alternating colors for a fun, festive effect. Smooth the top with a spatula. Refrigerate for 30 minutes to set.
Make the Whipped Topping: Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Frost & Serve: Spread the whipped topping over the chilled cake. Decorate with pastel sprinkles or more food coloring swirls if desired. Slice and enjoy!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Chilling Time: 30 minutes | Total Time: 1 hour 10 minutes
Kcal: 320 kcal | Servings: 12 slices
Tips:
For an even brighter cake, tint the cake batter with pastel colors before baking.
Top with Easter sprinkles or mini chocolate eggs for extra festive fun!
