Easy Easter Poke Cake Recipe – Perfect Spring Dessert
This festive Easter poke cake features a tender vanilla cake base infused with vibrant pastel colors, creating a delightful surprise in every slice. The cake is generously topped with a smooth, creamy whipped frosting and adorned with an assortment of colorful candy eggs, making it a visually appealing and sweet treat perfect for spring celebrations. Each bite offers a harmonious blend of moist cake texture and light, airy frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12-16 1x
Ingredients
- 1 box (15.25 ounces) white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 package (3 ounces) strawberry gelatin
- 1 package (3 ounces) lemon gelatin
- 1 package (3 ounces) blue raspberry gelatin
- 3 cups boiling water (1 cup per gelatin flavor)
- 1 container (12 ounces) frozen whipped topping, thawed
- 1 cup miniature pastel candy eggs, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare cake mix according to package directions, using water, oil, and eggs. Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Once the cake is completely cool, use the handle of a wooden spoon or a large fork to poke holes evenly over the top of the cake, about 1 inch apart.
- In separate bowls, prepare each gelatin flavor by dissolving one package in 1 cup of boiling water. Stir until fully dissolved.
- Carefully pour each color of gelatin into different holes across the cake, alternating colors to create a festive pattern.
- Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the gelatin to set and infuse into the cake.
- Before serving, spread the thawed whipped topping evenly over the chilled cake.
- Decorate the top with miniature pastel candy eggs. Slice and serve cold.
Notes
For a richer flavor, substitute milk for water in the cake mix.
Ensure the cake is completely cool before poking holes and adding gelatin to prevent it from becoming soggy.
Use a variety of hole sizes for different gelatin patterns. A fork creates smaller holes, while a skewer or chopstick makes larger ones.
Leftover cake should be stored in the refrigerator in an airtight container for up to 3-4 days.
When selecting gelatin, check the ingredients if you have dietary restrictions regarding animal products.
Nutrition
- Calories: 350 kcal
- Fat: 13 g
- Carbohydrates: 55 g
- Protein: 4 g