Description
Celebrate Easter with this colorful and delicious Easter Poke Cake. A moist white cake is infused with fruity gelatin, topped with whipped cream, and adorned with festive sprinkles. It’s a perfect dessert to brighten up your holiday table.
Ingredients
Scale
White Cake:
- 1 box white cake mix (plus ingredients listed on box)
Berry Blue Layer:
- 1 package (3 ounces) berry blue gelatin
- 1 cup boiling water (divided)
- 1/2 cup cold water
Lemon Layer:
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling water (divided)
- 1/2 cup cold water
- 8 ounces whipped topping, thawed
- Pastel sprinkles or Easter candy for garnish
Instructions
- Prepare the White Cake: Follow the package directions to prepare and bake the white cake in a 9×13-inch baking dish. Let it cool for 15 minutes.
- Make the Berry Blue Layer: Dissolve the berry blue gelatin in 1 cup boiling water, then stir in 1/2 cup cold water. Pour over half of the cake.
- Make the Lemon Layer: Repeat the process with the lemon gelatin for the other half of the cake.
- Chill the Cake: Refrigerate the cake for at least 4 hours until set.
- Add Topping: Spread whipped topping over the cake, then decorate with sprinkles or candy.
- Serve: Slice and serve chilled.
Notes
- For a more vibrant look, create additional gelatin flavors and layer them in smaller sections.
- This cake can be made a day in advance and refrigerated until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
