Can I use a homemade cake recipe instead of a box mix?

Absolutely! Any vanilla cake recipe that makes enough batter for a 9x13 pan will work beautifully. Just divide the batter and color as directed. Keep in mind that homemade cakes sometimes have a different texture, which might affect how the pudding soaks in.

What if I don't have neon food coloring?

Regular food coloring works fine, though the colors won't be as vibrant. You can also use natural food coloring options like beet powder for pink, matcha powder for green, or butterfly pea flower tea for blue/purple tones.

Can I make this cake dairy-free?

Yes! Use a dairy-free cake mix, dairy-free pudding mix, plant-based milk, and a non-dairy whipped topping. There are several brands making dairy-free versions of all these ingredients now, making this adaptation quite simple.

How far in advance can I make this cake?

This cake is perfect for making 1-2 days ahead of your event. The flavors actually meld and improve as it sits in the refrigerator. Just add the sprinkles right before serving if you want them to maintain their vibrant colors.

Easter Poke Cake Recipe - LazyDayRecipes

Description

A festive and colorful dessert perfect for Easter! This deliciously moist poke cake features vibrant pastel shades, rich vanilla flavor, and layers of pudding and whipped topping. Perfect for impressing guests and delighting kids!

Ingredients

Units Scale

Cake Base:

1 box Betty Crocker French Vanilla Cake Mix
3 eggs
1 cup water
1/2 cup vegetable oil

Pudding & Topping:

1 (3.4 oz) box Jello Instant Vanilla or French Vanilla Pudding
3 cups milk
1 carton Cool Whip
1 box McCormick Neon Colors Food Coloring (Pink, Purple, Green)
Easter sprinkles (optional, for garnish)

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Instructions

Prepare the Cake Batter
In a large mixing bowl, combine the Betty Crocker French Vanilla Cake Mix, eggs, water, and vegetable oil. Mix until smooth and well combined. Divide the batter equally into three separate bowls.
Color the Batter
Add a few drops of food coloring to each bowl – pink in one, purple in the second, and green in the third. Mix each batter until the color is evenly incorporated.
Create the Marbleized Cake
Spoon each colored batter into separate Ziploc bags and snip off a small corner. Squeeze the batter into a greased 9×13-inch pan, rotating and overlapping colors to create a marbleized effect.
Bake the Cake
Preheat the oven to 350°F (175°C). Place the pan with the cake batter into the oven and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove it from the oven and allow it to cool slightly.
Poke the Cake
After the cake has cooled for about 10-15 minutes, use the back of a wooden spoon to poke holes in the cake, spacing the holes out every 1½ inches.
Prepare and Pour the Pudding
In a separate mixing bowl, whisk together the milk and instant vanilla pudding mix. Beat the mixture for about 5 minutes, or until the pudding begins to thicken. Pour the pudding mixture evenly over the cake, allowing it to seep into the poked holes.
Add the Whipped Topping
Spread a layer of Cool Whip over the cake to cover the pudding and cake completely. For an extra festive touch, sprinkle Easter-themed sprinkles on top.
Chill and Serve
Refrigerate the cake for at least 1-2 hours to allow the flavors to meld and the pudding to set. Slice and serve this colorful, irresistible Easter treat!

Notes

For best results, ensure the cake is slightly warm but not hot when pouring the pudding. This allows the pudding to soak nicely into the cake.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Substitute Cool Whip with homemade whipped cream for a fresher taste if preferred.
Use pastel-colored sprinkles for a cohesive Easter theme.

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 25g
Sodium: 320mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg