There’s something so joyful about a dessert that’s both stunning to serve and incredibly simple to make, and that’s what makes this Easter Poke Cake a true holiday favorite. Imagine a springy white cake infused with sunny lemon pudding, crowned with fluffy whipped topping, and dotted with pastel sprinkles or Easter candies. Every bite is delicate, creamy, and lively with citrus flavor—a perfect centerpiece for any Easter celebration. Even if you’re new to baking or just want a make-ahead treat, you’ll fall in love with how easy and impressive this cake is.
Ingredients You’ll Need
The beauty of this Easter Poke Cake is how a handful of accessible, cheerful ingredients come together to create such a show-stopper. Each one brings its own magic—whether it’s the airy cake, the tangy pudding, or the festive finishing touches.
- White cake mix: A classic shortcut that guarantees a moist, fluffy base—use your favorite brand and simply follow the box instructions!
- Egg whites, water, and oil (per cake mix directions): The essential trio that brings your cake to life; using egg whites helps the color remain light and bright.
- Instant lemon pudding mix: Delivers a burst of zesty lemon flavor and creates that luscious, signature “poke” effect.
- Cold milk: Instantly activates the pudding mix—whole or 2 percent milk both work beautifully for creamy results.
- Whipped topping (like Cool Whip): Fluffy, sweet, and super easy to smooth over your cake for a cloud-like finish.
- Pastel sprinkles or Easter candy: Adds color and a festive pop—mini chocolate eggs, jellybeans, or nonpareils are all adorable options.
- Yellow food coloring (optional): Gives your whipped topping a sunny, Easter-y flair—just a drop or two does the trick.
- Nonstick spray or butter: Prevents sticking, ensuring every slice comes out clean and perfect.
How to Make Easter Poke Cake
Step 1: Preheat and Prep Your Pan
Start by firing up your oven to 350°F—this is the first step towards golden, homemade cake bliss. Generously grease a 9×13-inch baking dish with nonstick spray or butter; this simple move guarantees stress-free serving later.
Step 2: Prepare and Bake the Cake
Mix up your white cake batter by following the instructions on the back of your cake mix box. Pour the smooth batter into your prepared pan and bake until a toothpick comes out clean, usually about 25 minutes. The kitchen will start to smell irresistible!
Step 3: Cool and Poke
Once your cake has baked, let it cool for just 10 minutes—enough so it’s not piping hot, but still slightly warm. Then, grab the handle of a wooden spoon and poke holes all over the surface, spacing them about an inch apart. These tunnels soak up the luscious pudding later!
Step 4: Prepare the Lemon Pudding
In a mixing bowl, whisk together the instant lemon pudding mix and cold milk for about two minutes, until it’s thickened but still pourable. This creates that signature, citrusy “poke” effect that makes Easter Poke Cake so special.
Step 5: Pour the Pudding
Slowly drizzle the pudding all over the cake, focusing especially on those holes you just made. Use a spatula to gently nudge the pudding into every nook and cranny—the more it seeps in, the more flavorful your cake will be.
Step 6: Add the Whipped Topping
Once the pudding is evenly distributed, spread the whipped topping over the entire cake. For an extra touch of Easter cheer, gently fold in a drop or two of yellow food coloring, or swirl it across the top for a watercolor effect.
Step 7: Chill and Decorate
Cover the cake and refrigerate for at least 2 hours, or until everything is set and chilled through. Just before serving, unleash your creativity by decorating with pastel sprinkles or your favorite Easter candies.
How to Serve Easter Poke Cake
Garnishes
This cake is your canvas! Top each serving with an extra sprinkle of pastel jimmies, edible glitter, or nestle in a few mini chocolate eggs or jellybeans. A little lemon zest is lovely if you want a fragrant, finishing touch.
Side Dishes
Balance the sweetness of Easter Poke Cake with a cool bowl of fresh berries, lemon sorbet, or a tray of light fruit salad. A bubbly glass of sparkling lemonade or berry iced tea is the perfect pairing.
Creative Ways to Present
Try cutting the cake into bite-sized squares for an Easter brunch platter or layering slices in clear parfait cups with extra whipped topping and candy. For a party, you can even serve them in cupcake liners, topped with a single candy egg for a whimsical touch.
Make Ahead and Storage
Storing Leftovers
Pop any remaining Easter Poke Cake in the fridge, covered tightly with plastic wrap or in an airtight container. The flavors actually deepen after a night in the refrigerator, and the cake can be stored for up to 3 days—if it lasts that long!
Freezing
To freeze, wrap slices (or the whole cake) securely in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator before adding final garnishes so the decorations stay fresh and vibrant.
Reheating
This cake is meant to be enjoyed chilled, so there’s no need to reheat! Just slice and serve straight from the fridge. If it’s been frozen, let it thaw overnight, and it’ll be ready to brighten up your table once again.
FAQs
Can I use homemade cake instead of boxed mix?
Absolutely! Substitute your favorite homemade white cake recipe in place of the boxed mix. Just be sure it yields enough batter for a 9×13-inch pan and proceed with the poking and pudding steps.
Can I make this Easter Poke Cake ahead of time?
Definitely—this dessert thrives on being made in advance! Once assembled and decorated, the cake holds beautifully in the refrigerator for up to 24 hours before serving, making it perfect for stress-free celebrations.
Which other pudding flavors work well?
Lemon is deliciously bright for spring, but feel free to experiment with vanilla, cheesecake, white chocolate, or even pistachio pudding for a twist. Each flavor brings a fun, unique note to your Easter Poke Cake.
How do I keep the cake from getting soggy?
The key is to let the cake cool just a bit before poking and adding the pudding, and to refrigerate until fully set. This keeps the cake moist and set rather than soaked—a perfect texture in every forkful.
Can I use homemade whipped cream instead of Cool Whip?
You sure can! Homemade whipped cream adds wonderful freshness, though it’s softer and can deflate faster, so top the cake as close to serving time as possible for the prettiest results.
Final Thoughts
There’s no easier or cheerier way to celebrate than with an Easter Poke Cake—it’s a crowd-pleaser for bakers of all levels and guaranteed to wow your guests with both flavor and festivity. So gather your sprinkles, round up your family, and bring this joyful dessert to your Easter table!
Print
Easter Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
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.
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
