Easter Poke Cake

Dessert

Total Time: 55 mins

Prep Time: 15 mins

Cook Time: 25-28 mins

Cool Time: 10 mins

Yield: 8-10 servings

Dish Size: 13 x 9 Baker

Ingredients

  • 1 box white cake mix & required ingredients listed on box, usually
    • 3 egg whites
    • 1 cup water
    • ½ cup vegetable oil
  • 3 colors gel food colors (purple, teal, green or other spring colors)
  • 2 pkgs 3.3 oz. french vanilla instant pudding
  • 3-1/2 cups milk
  • 2 cups heavy cream
  • 1/3 – 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • Multi colored sugar stars

Directions

  1. Generously spray a 13 x 9 baking dish with non-stick spray
  2. Prepare cake mix according to package directions
  3. Divide mix into 4 equal portions and tint 3 with food coloring, leaving one white
  4. Spoon tinted & white batters into baker in a random pattern. Use a tooth pick to slightly swirl the colors and white
  5. Bake at 350 degrees 25-28 mins or until toothpick inserted in center comes out clean
  6. Cool cake 10 minutes. Then, with a wooden spoon handle, poke holes at 1 inch intervals
  7. Beat vanilla puddings with milk until the pudding is just beginning to thicken.
  8. Pour pudding mix over cake, trying to fill all the holes. Smooth out the surface
  9. Chill the cake in the fridge for at least 2 hours
  10. Beat cream until soft peaks form. Add vanilla extract and powdered sugar and beat until firm peaks form.  Be careful not to over-beat or you’ll end up with sweet butter
  11. Spread cream evenly over the cake and refrigerate until serving

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