Poke Cake for Easter (Printable Version)
An Easter dessert with bright cake swirls, creamy white chocolate pudding, and a light whipped topping.
# Ingredients:
01 -
1 package of plain white cake mix
02 -
Items listed on the cake mix box (like eggs, water, and oil)
03 -
Two boxes (3.3 oz each) of instant white chocolate pudding
04 -
Three and a half cups of milk
05 -
Two cups of whipping cream
06 -
Quarter cup of powdered sugar (add more if you'd like it sweeter)
07 -
A teaspoon of vanilla
08 -
Bright food coloring (pink, green, yellow, and blue)
# Steps:
01 -
Start by preheating your oven to the temp mentioned on the box. Coat a 9x13 pan with some oil or cooking spray. Follow the package instructions to prepare the cake batter.
02 -
Split the batter into 4 bowls. Stir in a different color to each portion. Drop each color batter into the pan one spoonful at a time, switching up the colors as you go. Gently smooth it out, and use a toothpick to swirl for a fun effect.
03 -
Bake as instructed on the box. After it's baked, let it sit on the counter for about 10 minutes. Use the handle of a wooden spoon to punch holes all across the top. Space the holes roughly an inch apart. Let it cool fully.
04 -
Mix the pudding powder with the milk until it's fully combined. Before it sets and thickens, pour it all over the cake, making sure the holes are filled. Spread any extra pudding across the top. Chill it in the fridge until firm.
05 -
Whip up the cold cream with vanilla until soft peaks start to form. Add powdered sugar and whip again until stiff. Spread it over the pudding layer. Add sprinkles for flair, and keep the cake chilled until you're ready to serve.
# Notes:
01 -
Work fast when layering colored batter.
02 -
Be gentle when swirling; don't mix the colors too much.
03 -
Pour pudding while it's still liquid so it flows into the holes smoothly.
04 -
This dessert keeps well; make it a day or two ahead.