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–+ servings
an easter poke cake in the tray decorated with pastel eggs
Ella Cooks

Irresistible Creamy Easter Poke Cake

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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.
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Prep Time 25 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Servings: 15
Course: Dessert
Calories: 290
Ingredients Method Nutrition Notes

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

Method
 

Instructions
    Prepare the Cake:
    1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
    2. In a large mixing bowl, combine cake mix, water, oil, and egg whites. Beat on medium for 2 minutes until smooth.
    3. Divide batter evenly into 3 or 4 bowls. Add a different gel food coloring to each and mix until pastel-colored.
    4. Spoon colored batters into the prepared pan randomly. Use a skewer to swirl gently.
    5. Bake 30–35 minutes or until a toothpick comes out clean.
    6. Let cake cool for 15 minutes, then poke holes all over with the end of a wooden spoon.
    Make the Pudding Filling:
    1. In a medium bowl, whisk together pudding mix, cold milk, and vanilla extract (if using).
    2. Let sit for 5 minutes until slightly thickened.
    3. Pour or spoon pudding evenly over the cake, pressing gently into holes.
    4. Optional: Sprinkle crushed Easter candy over the pudding layer for surprise crunch.
    5. Cover and chill for at least 4 hours (or overnight).
    Add Topping & Decorate:
    1. Spread whipped topping over the chilled cake.
    2. Decorate with crushed candy, sprinkles, and optional Easter-themed toppings.
    Serve cold and enjoy!

      Nutrition

      Calories: 290kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 4gSodium: 320mgSugar: 29g

      Notes

      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

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