Easte Poke Cake
This Easter Poke Cake is a Spring favorite and so easy to make. Made with a boxed cake mix topped with vanilla pudding, frosting, coconut, Peeps and Easter candy.
Servings: 12 servings
Calories: 495kcal
Ingredients
Cake
- 1 box white cake mix + ingredients to make
Filling
- 3.4 oz. instant vanilla pudding mix
- 2 cups milk
Frosting
- 2 cups heavy cream
- ½ cup powdered sugar
- ⅓ cup instant vanilla pudding mix dry
Topping
- 2 cups sweetened shredded coconut
- green, pink, and purple food coloring, optional
- 30 Cadbury Mini Eggs
- 15 Peeps Bunnies
Instructions
Instructions
- Prepare the cake mix according to the box instructions for a 9x13-inch cake pan.
- Let the cake cool completely, then use the handle of a wooden spoon to post holes all over the top of the cake about halfway down.
- Whisk together the pudding mix and cold milk for 2 minutes in a large bowl, divide the prepared pudding into smaller bowls and add food coloring if desired.
- Pipe or spoon the pudding over the top of the holes on the cake then spread it out over the top with a rubber spatula.
- Add the heavy cream, powdered sugar, and pudding mix to a large bowl or stand mixer fitted with a whisk attachment and beat until light and fluffy.
- Spread the frosting over the top of the pudding.
- In a large ziploc bag, combine the coconut and several drops of green food coloring and squeeze and shake to dye it, then sprinkle over the top of the cake.
- Decorate the cake with Cadbury mini eggs and peeps.
Video
Notes
If you prefer a non-pudding option for the filling, poke the cake all over with a fork while warm and pour a 14 oz. can of sweetened condensed milk over the top.
Nutrition
Calories: 495kcal | Carbohydrates: 69g | Protein: 5g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 425mg | Potassium: 178mg | Fiber: 1g | Sugar: 49g | Vitamin A: 655IU | Vitamin C: 0.4mg | Calcium: 178mg | Iron: 1mg