Description
This Easter Poke Cake is a delightful dessert perfect for your holiday celebrations. A light and fluffy white cake infused with lemon pudding and topped with whipped cream, it’s a festive and delicious treat that will impress your guests.
Ingredients
Scale
For the cake:
- 1 box white cake mix (plus ingredients listed on the box: usually egg whites, water, and oil)
For the filling and topping:
- 1 package (3 oz) instant lemon pudding mix
- 2 cups cold milk
- 1 tub (8 oz) whipped topping (such as Cool Whip)
- pastel-colored sprinkles or Easter candy for topping
- yellow food coloring (optional)
- nonstick spray or butter for greasing the pan
Instructions
- Preheat and prepare: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Bake the cake: Prepare and bake the white cake mix according to the package directions. Once baked, let it cool for 10 minutes.
- Prepare the filling: Whisk together the instant lemon pudding mix and cold milk until slightly thickened. Pour over the cake, ensuring it seeps into the holes.
- Add topping: Spread whipped topping over the cake. Optionally, tint with yellow food coloring. Refrigerate for at least 2 hours.
- Decorate: Before serving, add pastel sprinkles or Easter candies.
Notes
- This recipe is easy to customize—try using different pudding flavors like vanilla or cheesecake.
- You can also use homemade whipped cream instead of store-bought.
- Enhance the festive feel by adding crushed mini chocolate eggs or shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 21g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
