Irresistible Creamy Easter Poke Cake with Hidden Candy Layers
Soft, colorful cake soaked in silky pudding and topped with whipped frosting, pastel sprinkles, and hidden Easter candy — the ultimate spring dessert!
Why This Easter Poke Cake Will Be the Star of Your Spring Table
There’s something magical about a poke cake — the way sweet, velvety filling seeps into tender cake, transforming every bite into a creamy, dreamy surprise. But this isn’t just any poke cake. This Easter Poke Cake with Hidden Candy Layers is bright, beautiful, and loaded with all the joyful flavors of spring. Imagine a moist white cake, dyed in swirls of pastel color, poked and filled with vanilla pudding, topped with fluffy whipped topping, and garnished with crushed mini chocolate eggs, Easter M&Ms, and rainbow sprinkles.
It’s playful, indulgent, and ridiculously easy, perfect for bakers of any skill level. Whether you’re planning a big Easter gathering or just want something fun and festive to make with kids, this recipe promises to be a hit. Plus, it’s make-ahead friendly and totally customizable!
Choosing the Best Cake Base (Box Mix vs. Homemade)
To keep this recipe fun and fuss-free, we’re using a white box cake mix. White cake is neutral in flavor and color, which makes it the perfect canvas for vivid pastels and pudding fillings. But if you’re feeling ambitious, you can absolutely use a homemade white or yellow cake — just make sure it’s sturdy enough to hold up to the filling.
Pro tip: Use egg whites only if you’re making your own cake from scratch to keep the base light in color for maximum color pop when swirling in the food dye.
The Secret to Gorgeous Pastel Swirls
What really sets this Easter poke cake apart is the vibrant marbling effect inside the cake. After preparing the cake batter, divide it into 3–4 bowls and dye each portion a different pastel shade — think robin’s egg blue, soft pink, lavender, and lemon yellow. When spooning into your pan, swirl the colors gently with a skewer or butter knife to create a tie-dye effect without muddying the colors.
Use gel food coloring for the most vivid pastel results without thinning your batter.
What Filling Works Best? (Vanilla, Lemon, or Something Extra?)
We’re going with a classic vanilla pudding mix here for smooth, nostalgic sweetness. But if you want a tangy contrast or extra flavor dimension, lemon pudding or white chocolate pudding would be just as divine. The key is to let the pudding thicken slightly before pouring it into the cake — too thin, and it’ll pool at the bottom; too thick, and it won’t seep in properly.
For an extra surprise, you can add crushed candy (like Cadbury Mini Eggs or pastel M&Ms) between the pudding and whipped topping layers.
Tools & Tips for Perfect Poke Holes
To make those signature “poke” holes in the cake, you don’t need fancy tools. A thick-handled wooden spoon or a straw works great. Just be sure to poke all the way down — and space your holes about ½ inch apart for maximum pudding absorption.
Don’t overpoke, though! Too many holes can make the cake overly soggy.
Make-Ahead & Storage Tips
This cake is actually better when made a day ahead, making it ideal for Easter prep. After assembling, refrigerate it for at least 4 hours or overnight to let the pudding fully set into the cake. You can decorate it right before serving.
Store leftovers covered in the refrigerator for up to 4 days. Freezing isn’t ideal due to the pudding and whipped topping.
Decorating Ideas for Maximum Easter Charm
Top your Easter poke cake with:
- Crushed mini eggs or pastel M&Ms
- Bunny or chick-shaped marshmallows (Peeps!)
- Rainbow sprinkles or edible glitter
- Dollops of pastel-colored whipped cream
- Edible flowers or coconut flakes dyed green (for “grass”)
This is where you can really let your creativity shine. It’s hard to overdo it on cuteness here — go wild!
Easter Poke Cake with Hidden Candy Layers – Full Recipe
Total Time: 4 hours 45 minutes (includes chill time)
Prep Time: 25 minutes
Bake Time: 30–35 minutes
Chill Time: 4 hours
Ingredients
For the Cake:
- 1 box white cake mix (15.25 oz)
- 1 cup water
- ½ cup vegetable oil
- 3 large egg whites
- Gel food coloring (pink, blue, yellow, purple)
For the Filling:
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
- 1 tsp vanilla extract (optional)
- ½ cup crushed Easter candy (optional)
For the Topping:
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
- Additional crushed Easter candy (mini eggs, M&Ms, etc.)
- Sprinkles or Easter-themed decorations
Instructions
1. Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, combine cake mix, water, oil, and egg whites. Beat on medium for 2 minutes until smooth.
- Divide batter evenly into 3 or 4 bowls. Add a different gel food coloring to each and mix until pastel-colored.
- Spoon colored batters into the prepared pan randomly. Use a skewer to swirl gently.
- Bake 30–35 minutes or until a toothpick comes out clean.
- Let cake cool for 15 minutes, then poke holes all over with the end of a wooden spoon.
2. Make the Pudding Filling:
- In a medium bowl, whisk together pudding mix, cold milk, and vanilla extract (if using).
- Let sit for 5 minutes until slightly thickened.
- Pour or spoon pudding evenly over the cake, pressing gently into holes.
- Optional: Sprinkle crushed Easter candy over the pudding layer for surprise crunch.
- Cover and chill for at least 4 hours (or overnight).
3. Add Topping & Decorate:
- Spread whipped topping over the chilled cake.
- Decorate with crushed candy, sprinkles, and optional Easter-themed toppings.
- Serve cold and enjoy!
Nutritional Information (per slice, based on 15 servings)
- Calories: 290
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Sugar: 29g
- Protein: 3g
- Fiber: 0g
- Sodium: 320mg
Note: Nutritional values are approximate and will vary based on specific brands and toppings.
Serving Tips
- Serve chilled straight from the fridge for the best texture.
- Pair with coffee, milk, or a light citrusy drink.
- Great for Easter brunch buffets, birthday parties, or spring-themed bake sales.
Variations & Dietary Substitutions
To Make Gluten-Free: Use a gluten-free white cake mix and check pudding mix for GF labeling.
To Make Dairy-Free:
- Use plant-based pudding mix and almond or oat milk
- Substitute whipped topping with coconut whipped cream
Flavor Twists:
- Try lemon or strawberry pudding
- Add coconut flakes for texture
- Fold crushed Oreos or chopped berries into the topping for extra flair
Easter Cake Comparison: Poke Cake vs. Traditional
| Feature | Easter Poke Cake | Traditional Cake |
|---|---|---|
| Filling Style | Soaked pudding | Frosted only |
| Texture | Moist, creamy | Fluffy or dense |
| Prep Time | Quick | Varies |
| Best For | Crowd-pleasers, kids | Elegant occasions |
| Make-Ahead Friendly | ✅ | Depends |
Common Questions & Troubleshooting
Why is my cake soggy?
You may have added the pudding too soon or made too many holes. Let the pudding thicken slightly and use spaced pokes.
Can I use homemade whipped cream?
Yes! Whip 1½ cups of heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla for a homemade alternative.
How far ahead can I make this?
Up to 2 days ahead, stored in the fridge, decorated before serving.
Irresistible Creamy Easter Poke Cake
Ingredients
Ingredients
For the Cake:
- 1 15.25 oz box white cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large egg whites
- Gel food coloring pink, blue, yellow, purple
For the Filling:
- 2 3.4 oz boxes instant vanilla pudding mix
- 4 cups cold milk
- 1 tsp vanilla extract optional
- ½ cup crushed Easter candy optional
For the Topping:
- 1 8 oz tub whipped topping (e.g., Cool Whip), thawed
- Additional crushed Easter candy mini eggs, M&Ms, etc.
- Sprinkles or Easter-themed decorations
Instructions
Instructions
Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, combine cake mix, water, oil, and egg whites. Beat on medium for 2 minutes until smooth.
- Divide batter evenly into 3 or 4 bowls. Add a different gel food coloring to each and mix until pastel-colored.
- Spoon colored batters into the prepared pan randomly. Use a skewer to swirl gently.
- Bake 30–35 minutes or until a toothpick comes out clean.
- Let cake cool for 15 minutes, then poke holes all over with the end of a wooden spoon.
Make the Pudding Filling:
- In a medium bowl, whisk together pudding mix, cold milk, and vanilla extract (if using).
- Let sit for 5 minutes until slightly thickened.
- Pour or spoon pudding evenly over the cake, pressing gently into holes.
- Optional: Sprinkle crushed Easter candy over the pudding layer for surprise crunch.
- Cover and chill for at least 4 hours (or overnight).
Add Topping & Decorate:
- Spread whipped topping over the chilled cake.
- Decorate with crushed candy, sprinkles, and optional Easter-themed toppings.
Serve cold and enjoy!
Notes
- Try lemon or strawberry pudding
- Add coconut flakes for texture
- Fold crushed Oreos or chopped berries into the topping for extra flair
