This Easter Poke Cake is an easy Easter dessert that will wow your guests! It’s moist, delicious, and full of pretty pastel colors.

piece of easter poke cake on a white plate

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Easter is coming up, and that means it’s time to start thinking about Easter recipes! This year, why not try something a little different from the usual lamb cake? My Easter poke cake is easy to make and you can customize it to your liking. Plus, it’s sure to impress your guests with its vivid colors and perfectly moist texture!

easter poke cake in a blue dish

Easy Easter Poke Cake Recipe

Poke cakes are always a hit and they’re easy to make too, which is why they’re one of my favorites. I have recipes for Strawberry Jello Poke Cake and Banana Pudding Poke Cake, among others, but if you’re looking for the perfect Easter poke cake, then this is the recipe for you! You know how I love to make a box cake mix taste better!

This delicious dessert has a combination of white cake mix, French vanilla pudding, and whipped topping, and it’s always a favorite among family and friends. The pudding gives it a delicious flavor and moist texture that everyone loves, the whipped topping makes it extra creamy and fluffy, and the cake is marbled with festive Easter colors. So cute for an Easter brunch!

If you’d like, you can swap in cream cheese frosting or even chocolate frosting for the Cool Whip, but I like keeping it simple with a layer of whipped cream on top instead of making frosting!

(If you love this recipe, you’ll enjoy my Honey Bun Cake too!)

poke cake ingredients

Ingredients for this Easter Poke Cake

See recipe card below this post for ingredient quantities and full instructions.

  • Boxed white cake mix
  • Eggs – Here’s the best way to crack an egg!
  • Water
  • Vegetable oil – Canola oil will work, too!
  • French vanilla pudding mix
  • Whole milk
  • Cool Whip
  • Pink, purple, and green food coloring
  • Sprinkles – Choose spring colors or pastels!

Variations

  • Change up the colors of the sprinkles! Have fun when you’re making this spring cake with a variety of spring colors!
  • If you want to use a different pudding mix, you can.
steps to make easter poke cake

How to Make Easter Poke Cake

  1. Prepare – Preheat your oven to 350ºF. Grease a 9×13 inch baking dish with butter or cooking spray.
  2. Make the colored cake batter – In a large bowl, whisk together the cake mix, eggs, water, and oil. Divide the batter evenly between 3 bowls and add a few drops of food coloring to each bowl to get pink, purple, and green. (Start with a single drop, stir it in, and add more as needed to get your desired shades.)
  3. Assemble – Drop spoonfuls of each colored batter around the baking dish. Be sure to alternate colors throughout the dish, being careful not to mix them, which will result in muddled colors.
  4. Bake – Bake the cake for 30 minutes, or until a cake tester comes out clean. Let the cake cool for 10 minutes.
  5. Make the pudding mixture – While the cake is cooling, whisk together the pudding mix and milk for about 5 minutes, or until it starts to thicken.
  6. Poke the cake – Now it’s time for the fun part! With the end of a wooden spoon, poke holes in the cake about an inch apart. Pour the pudding onto the cake, then smooth it over the top with a spatula.
  7. Finish – Spread the top of the cake with Cool Whip, then add sprinkles. Refrigerate the Easter Poke Cake until you are ready to serve it.
easter poke cake on a table

How to Store Easter Poke Cake

Cover the poke cake and store it in the refrigerator for 2 to 3 days; if you have leftovers, transfer them to an airtight container. You can also freeze this Easter Poke Cake for up to 3 months.

Quick Tip

Serving this cake chilled is a must! Let it sit in the fridge for 1-2 hours, right after making it.

a bite taken out of a poke cake

FAQ

Why is it called poke cake?

It’s called a poke cake because you poke it! All poke cakes have holes made in the cake, and fillings are poured over the top to infuse those holes with flavor.

Does poke cake need to be refrigerated?

Yes, this Easter Poke Cake (and most poke cakes for that matter) needs to be refrigerated because it’s made with pudding and Cool-Whip, which are not stable at room temperature.

How do you poke a cake?

I use the end of a wooden spoon, but some people use stainless steel straws or chopsticks. Whatever you prefer is fine!

overhead shot of poke cake

More Easter Recipes

A slice of Easter poke cake topped with sprinkles on a plate.

Easter Poke Cake

This Easter Poke Cake is an easy Easter dessert that will wow your guests! It’s moist, delicious, and full of pretty pastel colors.
5 from 5 votes
Course: Dessert
Cuisine: American
Servings: 12
Prep Time: 20 minutes
Cook Time: 30 minutes

Equipment

  • Mixing bowls
  • Baking Dish

Ingredients  

  • 1 box white cake mix
  • 3 large eggs
  • 1 cup water
  • ½ cup vegetable oil
  • pink, purple, and green food coloring
  • 1 box French vanilla pudding mix
  • 3 cups whole milk
  • 1 container of Cool Whip
  • sprinkles

Instructions 

  • Preheat the oven to 350F. Grease a 9×13 baking dish.
  • In a large mixing bowl, combine cake mix, eggs, water, and oil and whisk to combine. Divide batter evenly between 3 bowls. Add a few drops of each food coloring into the different bowls to end up with pink batter, purple batter, and green batter.
    1 box white cake mix, 3 large eggs, 1 cup water, ½ cup vegetable oil, pink, purple, and green food coloring
  • Using a spoon, drop spoonfuls of each colored batter around the baking dish being sure to alternate colors throughout making sure not to mix the colors too heavily.
  • Bake for 30 minutes or until a cake tester comes out clean. Let cool for 10 minutes.
  • While the cake cools, combine the pudding mix and milk and whisk to combine until it begins to set, about 5 minutes.
    1 box French vanilla pudding mix, 3 cups whole milk
  • Using the blunt end of a wooden spoon, poke holes in the cake about an inch apart. Pour the pudding over the top of the cake, smoothing out with a spatula.
  • Cover the cake with Cool Whip and then sprinkles and refrigerate until ready to serve.
    1 container of Cool Whip, sprinkles

Nutrition

Calories: 197kcal | Carbohydrates: 38g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 323mg | Potassium: 118mg | Fiber: 1g | Sugar: 21g | Vitamin A: 99IU | Calcium: 170mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

Comments

  1. So Many Yummy 😋 Foods To Make,Thank You For Sharing Your Recipes,With Everyone.

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