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Easter Poke Cake

This Easter Poke Cake is light, moist, and filled with creamy vanilla pudding. Finished with fluffy whipped topping and festive sprinkles, it’s an easy dessert that’s perfect for spring celebrations.
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Ingredients Method Notes

Ingredients
  

  • 1 box white cake mix plus ingredients listed on box
  • 1 package instant vanilla pudding mix
  • 2 cups cold milk
  • Food coloring pastel colors
  • 1 container whipped topping
  • Easter sprinkles or decorations

Method
 

  1. Prepare and bake the cake according to package directions in a 9×13-inch pan.
  2. Allow the cake to cool for about 10 minutes.
  3. Poke holes all over the cake using a wooden spoon handle.
  4. Whisk pudding mix with cold milk until smooth.
  5. Divide pudding into bowls and tint with food coloring if desired.
  6. Pour pudding over the cake, filling the holes evenly.
  7. Refrigerate for at least 1 hour.
  8. Spread whipped topping evenly over the chilled cake.
  9. Decorate with Easter sprinkles before serving.

Notes

  • Store covered in the refrigerator for up to 4 days.
  • Try different pudding flavors for variation.
  • Add shredded coconut or pastel candies for extra decoration.