Easter Poke Cake: A Rainbow Celebration

Introduction

Easter Poke Cake is a delightful and easy-to-make dessert that’s perfect for your Easter festivities. This recipe combines a moist white cake base with a colorful, pudding-filled twist. The cake is “poked” with holes and then filled with a luscious white chocolate pudding mixture, creating a delightful surprise in every bite. It’s a fun and festive dessert that’s sure to be a hit with both kids and adults.

Anecdotal Story

I have a confession: I’m a sucker for anything with sprinkles, especially during Easter. But it’s not just about the looks with this cake! The combination of the soft, fluffy cake, the creamy white chocolate pudding, and the light whipped cream frosting is simply irresistible. Every time I make this Easter Poke Cake, it’s the first dessert to disappear. It’s a guaranteed crowd-pleaser that brings joy to every Easter celebration.

Ingredient Descriptions

• White Cake Mix: This provides the base for the cake, giving it a light and fluffy texture. Choose your favorite brand of white cake mix.
• Eggs, Water, Oil: These are the ingredients typically required to prepare the cake mix. Refer to the instructions on the cake mix box for specific quantities.
• Instant White Chocolate Pudding Mix: This adds a creamy and flavorful filling to the cake. The white chocolate flavor complements the sweetness of the cake and the whipped cream frosting.
• Milk: Used to prepare the pudding according to the package instructions.
• Heavy Cream: This is whipped to create a light and fluffy frosting for the cake. Make sure to use heavy cream or whipping cream with a high fat content for best results.
• Powdered Sugar: This sweetens the whipped cream frosting and helps to stabilize it.
• Vanilla Extract: Adds a warm, sweet flavor to the whipped cream frosting.
• Food Coloring: This is used to create the vibrant pastel colors that make this cake so festive. Use gel food coloring for more intense colors. This recipe calls for blue, green, pink, and yellow, but you can customize the colors to your liking.

Equipment/Tools

• 9×13 inch Baking Pan: For baking the cake.
• Mixing Bowls: For preparing the cake batter and pudding mixture.
• Wooden Spoon or Whisk: For mixing the batter and pudding.
• Measuring Cups and Spoons: For accurate measurements.
• Toothpick or Wooden Skewer: For poking holes in the cake.
• Spatula: For spreading the pudding and whipped cream frosting.
• Refrigerator: For chilling the cake.

Complete Recipe

Ingredients with Measurements

• 1 box white cake mix
• Ingredients listed on the box (eggs, water, oil)
• 2 (3.3 oz.) boxes instant white chocolate pudding
• 3 ½ cups milk
• 2 cups heavy cream
• ¼ cup powdered sugar (or more to taste)
• 1 teaspoon vanilla extract
• Food coloring (blue, green, pink, and yellow)

Step-by-Step Instructions

1. Preheat the oven to the temperature specified on the cake mix box. Grease a 9×13 inch baking dish with baking spray and set aside.
2. Prepare the cake mix according to the directions listed on the box.
3. Divide the cake batter into 4 equal portions and add a few drops of food coloring to each bowl. Stir well.
4. Using a spoon, make small dollops of each colored batter in the bottom of the baking dish. Work quickly as the batter will spread.
5. Continue adding dollops of each color, layering them on top of each other until all the batter is used.
6. Gently tap the baking dish on the counter to flatten the surface. Do not overmix.
7. Using a toothpick, swirl the colors slightly.
8. Bake as directed on the cake mix box.
9. Let the cake cool for about 10 minutes before poking holes all over the top with the handle end of a wooden spoon.
10. Allow the cake to cool completely.
11. In a bowl, combine the white chocolate pudding mix and milk, whisking until the pudding is dissolved.
12. Pour the pudding over the cooled cake, filling the holes completely. Spread any remaining pudding on top.
13. Place the cake in the fridge to set completely.
14. Once the pudding is set and the cake is cooled, prepare the whipped cream frosting: mix chilled heavy cream and vanilla extract until soft peaks form. Add powdered sugar and mix until stiff peaks form.
15. Spread the whipped cream frosting over the pudding layer.
16. Garnish with sprinkles before serving.
17. Store the cake in the fridge.

Troubleshooting Common Problems

• Cake is dry: Make sure not to overbake the cake. Check for doneness with a toothpick.
• Pudding is too thick: Add a little more milk to the pudding mixture to thin it out.
• Pudding is not setting: Make sure to use cold milk and whisk the pudding mix thoroughly.
• Whipped cream is melting: Make sure the cake and pudding are thoroughly chilled before frosting.

Tips and Variations

• Use different flavors of pudding: Try chocolate, pistachio, or butterscotch pudding for a different flavor twist.
• Add different toppings: Instead of whipped cream, you can use cream cheese frosting or a glaze.
• Make it a layered cake: Bake two or three layers of cake and layer them with pudding and frosting for a more elaborate dessert.
• Use cookie cutters: Cut out shapes from the cooled cake using Easter-themed cookie cutters for a fun presentation.

Serving Suggestions

• Cut the cake into squares or slices and arrange them on a platter for a beautiful presentation.
• Serve the cake chilled for a refreshing dessert.
• Garnish with fresh berries or a sprig of mint for an extra touch of elegance.

Pairing Recommendations

• Drinks: A glass of milk, a cup of coffee, or a festive Easter cocktail pairs well with this cake.
• Desserts: Serve the Easter Poke Cake alongside other Easter treats like cookies, brownies, or Peeps.

Nutritional Information (Approximate)

(Nutritional information will vary depending on the specific ingredients used.)

Print

Comprehensive FAQ

• Can I use a different type of cake mix? Yes, you can use any flavor of cake mix you like, such as yellow cake mix or chocolate cake mix.
• Can I make this cake ahead of time? Yes, you can make the cake a day ahead of time and store it in the refrigerator.
• How do I store leftover cake? Store leftover cake in an airtight container in the refrigerator for up to 3 days.