Fun And Easy Easter Desserts — Easy Easter Poke Cake that wows without the fuss
If you’re hunting for Fun And Easy Easter Desserts, this Easy Easter Poke Cake is your new best friend. It looks like something from a bakery window — pastel marbling, glossy pudding filling, fluffy topping and candy eggs — but it takes way less effort than it deserves. No fancy piping, no sugar sculpting, just joyful color and incredibly satisfying texture. Ready to make the kind of dessert people Instagram and actually eat?
Brief introduction to the recipe
This poke cake uses a white cake base colored in soft pastels, holes poked across the top, then filled with creamy instant pudding so every slice bursts with flavor. Top it with whipped cream, shredded coconut (think “snow”), and mini chocolate eggs and you’ve got an Easter Dessert With Eggs that reads like spring on a plate. It’s perfect for busy hosts who still want a showstopper.
Why you’ll love this recipe
Why bother with this instead of another cupcake or cookie? Three quick reasons:
- It’s eye-catching — perfect for Colorful Easter Desserts.
- It’s forgiving — great for first-time bakers and party pros alike.
- It’s make-ahead friendly — assemble tonight, serve tomorrow. Bold tip: chill the cake overnight for cleaner slices.
Want to impress without sweating? Yep, this is your dessert.
The story behind this poke cake
Poke cakes started as clever hacks: bake, poke, pour, chill. The pudding sinks into the cake and transforms texture altogether — it becomes moist, pillowy, and spoonable. I wanted spring colors and playful toppings, so I swapped in pastel gel coloring and coconut “grass.” This version grew from potluck experiments and now shows up every Easter. People always ask, “Did you bake that from scratch?” and I say, “Sort of,” wink-wink.
Ingredients breakdown — what goes in and why (short blurbs)
- White cake mix (and egg whites): Keeps the crumb pale so colors pop. Using just egg whites helps the pastel remain vivid.
- Vegetable oil: Keeps the cake moist and tender.
- Whole milk + Greek yogurt: Adds richness and a soft crumb that soaks pudding without collapsing.
- Gel food coloring: Use concentrated gel for bright pastels with minimal dye — a little goes a long way.
- Instant vanilla pudding mix + milk: The filling. It soaks into the cake holes and stays stable.
- Heavy cream: Whipped into clouds for the top layer. Use a stabilized version if you must prep super early.
- Shredded coconut: Gives the cake a “spring grass” vibe and keeps things textural.
- Mini chocolate eggs, pastel sprinkles: For the cute finishing touch.
- Optional: shredded coconut or toasted coconut flakes for texture contrast.
Short version: cake gives structure, pudding gives gooey-deliciousness, whipped cream gives lightness, toppings give personality.
How to make Easy Easter Poke Cake — step-by-step
1. Make the cake batter
Preheat the oven to 350°F and grease a 9×13 pan. In a large bowl, combine white cake mix, egg whites (save yolks for something else — omelet?), vegetable oil, Greek yogurt, and whole milk. Beat about 2 minutes until smooth and slightly aerated.
Pro tip: Use gel food coloring — start with one drop and add more until you hit pastel perfection.
2. Split and color the batter
Divide the batter into three bowls. Color one pink, one yellow, and one blue. Drop spoonfuls or dollops of each color into the pan in an alternating pattern. Don’t over-swirl — a light swirl with a butterknife keeps colors distinct and pretty.
3. Bake and cool
Bake 23–28 minutes until the edges turn pale gold and a toothpick returns with just a few moist crumbs. Let the cake cool completely — this is critical so the pudding doesn’t slurp out the structure.
4. Poke the cake
Use the rounded end of a wooden spoon (or a chopstick) to poke holes all over the top, about 1–1.5 inches apart. Wiggle the spoon gently to enlarge the holes so pudding can pool inside.
Bold tip: poke deep enough but avoid punching through — you want pudding to sink in, not vanish.
5. Make and pour the pudding
Whisk the instant vanilla pudding mix with cold milk until it thickens (a couple minutes). Spoon the pudding slowly over the cake, nudging with a spatula so it seeps into the holes and fills the gaps.
6. Chill
Cover and refrigerate for at least 2–3 hours — overnight is best. Chilling lets the pudding fully set inside the cake and makes slicing neat.
7. Whip the topping and assemble
Before serving, whip heavy cream with powdered sugar to soft-stiff peaks. Spread over the chilled cake. Sprinkle shredded coconut for a meadow look, and scatter mini eggs and pastel sprinkles.
Voila — a Cake Easter Ideas winner that tastes as good as it looks.
Pro tips for picture-perfect results
- Use gel color — it gives vibrant pastel shades without watering down the batter.
- Only egg whites — they keep the cake bright; yolks go in breakfast or custard.
- Don’t over-swirl — too much mixing muddies the colors.
- Poke smart: use the rounded end of a wooden spoon and wiggle it around for wider holes.
- Chill overnight — this settles flavors and firms the cake for sharp slices.
- If you need to prep far ahead: use stabilized whipped cream or whipped topping to maintain texture.
Bold tip: chill the whole cake overnight if you want neat, clean slices that hold their shapes at a party.
Variations & creative riff ideas
- Chocolate strip: Use chocolate pudding for a striped, richer version — perfect for chocolate lovers.
- Citrus twist: Fold in lemon zest into the pudding for a tangy counterpoint.
- Fruit layer: Add fresh berries between the pudding and whipped cream for a fresh pop.
- Peeps paradise: Top with a few marshmallow Peeps for a playful take.
- Mini cupcakes: Make this a mini-format dessert with 24 cupcakes — poke and fill individually.
- Vegan option: Use dairy-free milk, coconut whipped topping, and vegan pudding. Results vary but still tasty.
Want to make it gluten-free? Use a 9×13 gluten-free white cake mix and proceed the same.
Best ways to serve this cake
- Easter Sunday Dessert Ideas: Serve chilled with a side of coffee or spring tea.
- Easter Potluck Desserts: Transport in the pan and add toppings at the venue for the fresh look.
- Family brunch: Slice modest squares and offer a scoop of vanilla ice cream for extra indulgence.
- Kids’ table: Cut into fun shapes with cookie cutters for a colorful kids’ buffet.
Need to take it to a potluck? Keep the whipped topping separate until you arrive, then spread and decorate — saves the trip!
Quick tips for storage & leftovers
- Store covered in the fridge for up to 3 days. The cake softens but stays delicious.
- Freeze slices wrapped tightly in plastic and foil for up to 1 month. Thaw in fridge before serving.
- If the top weeps a bit (pudding sometimes migrates), that’s normal — just blot and refresh the garnish.
FAQs — fast answers to common questions
Can I use a scratch white cake instead of box mix?
Absolutely. Use your favorite white cake recipe — just keep the batter light so colors stay bright.
Can I use different colors?
Yes! Go pastel, neon, or a single color — it still looks amazing. Experiment with gel tones.
Do I have to use shredded coconut?
No. It looks fun, but you can swap toasted coconut, chopped nuts, or leave it off entirely.
Can I make it without pudding?
You can spread sweetened cream cheese or stabilized whipped topping instead, but pudding gives that signature poke-cake texture.
Is this suitable for kids to help make?
Totally. Kids love dropping colored batter and adding sprinkles. Just supervise the oven step.
Why this belongs on your holiday table
This cake nails what Easter Spring Desserts should do: feel festive, taste comforting, and require minimal drama. It hits the same joyful notes as classic Easter treats but with fewer steps. It’s one of those Fun And Easy Easter Desserts that becomes a family tradition because it’s simple, adaptable, and reliably delicious.
You get the visual wow of a specialty cake with the ease of a home kitchen. Need I say more?
Final thoughts — wrap-up & encouragement
If you want a low-stress, high-impact dessert for Easter, this Easy Dessert For Easter ticks all the boxes. It’s budget-friendly, customizable, and absolutely crowd-pleasing. Whether you’re planning Easter Potluck Desserts or a plated Easter Sunday Dessert Ideas spread, this poke cake plays well with other dishes and makes a cheerful centerpiece.
So — are you ready to make a showstopping slice of spring? Grab a box, pick your gel colors, and let the spontaneous pastel goodness begin. And hey — if anyone asks whether you baked it all day, feel free to say “Yes.” I won’t tell. 😉
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Easy Easter Poke Cake: Best Fun and Easy Easter Desserts
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
Description
A cheerful, pastel-layered cake that soaks up vanilla pudding for extra-moist slices, then gets crowned with whipped cream, coconut “grass,” and candy eggs — perfect for your Easter table.
Ingredients
For the cake
- 1 box (15.25 oz) white cake mix
- 3 large egg whites
- ½ cup vegetable oil
- ½ cup plain Greek yogurt
- ¾ cup whole milk
Pudding layer
- 1 box (5.1 oz) instant vanilla pudding mix
- 2 ¾ cups whole milk
Whipped topping & finishing
- 2 cups heavy whipping cream
- 3 tablespoons granulated sugar
- 1 cup sweetened shredded coconut
- Easter sprinkles, mini chocolate eggs, or other festive candy (optional)
Instructions
Preheat the oven to 350°F. Grease a 9×13-inch glass or metal pan and set it aside. In a large mixing bowl, whisk together the cake mix, egg whites, oil, Greek yogurt, and milk until smooth — about two minutes of beating.
Divide the batter evenly into three bowls and tint each with a tiny amount of gel food coloring (pink, yellow, and blue work great). Drop spoonfuls of each color into the pan, alternating shades, then run a butter knife through the dollops once or twice for a soft marbled look. Bake 23–28 minutes, until a toothpick inserted in the center comes out mostly clean. Let the cake cool completely in the pan.
Bold tip: use gel food coloring for bright pastels without thinning the batter.
Using the handle of a wooden spoon (or a chopstick), poke holes across the cake about 1–1.5 inches apart. Wiggle the spoon gently so holes widen slightly — this helps the pudding seep down. In a bowl, whisk the instant pudding mix with 2 ¾ cups cold milk until it thickens (about 2 minutes). Pour the pudding slowly over the cake, spreading it so it pushes into the holes and covers the top. Cover the pan and chill 60–90 minutes, or longer, until the pudding sets.
Bold tip: poke deep enough to let pudding reach the center, but don’t go all the way through.
Beat the heavy cream with the granulated sugar on medium-high until stiff peaks form (roughly 2 minutes). Spread the whipped cream over the chilled pudding layer. Sprinkle on shredded coconut, sprinkles, and mini eggs to decorate. Refrigerate at least 2 hours before slicing — overnight yields the cleanest pieces.
FYI: If you plan to serve this more than 12 hours later, consider using stabilized whipped cream or a tub of whipped topping to keep it fluffy.
Notes
- Notes & tips
- Egg whites only: Using whites keeps the cake very pale so the pastel dyes show up nicely. Save the yolks for breakfast!
- Don’t over-swirl the batter. Too much mixing muddles the colors.
- To test doneness: stick a toothpick in the center — it should come out with a few moist crumbs, not wet batter.
- Make-ahead: You can assemble the cake a day in advance; just wait to add delicate toppings until you serve.
- Storage: Keep covered in the fridge for up to 3 days. For longer storage, freeze individual slices wrapped tightly; thaw in the fridge.
- Substitutions: Swap coconut for toasted coconut or omit it entirely. Use chocolate pudding for a richer twist.
- Bold tip: chill the cake well before topping and slicing — it keeps layers neat and makes serving cleaner.
Nutrition
- Calories: 496kcal
- Sugar: 36g
- Sodium: 399mg
- Fat: 30g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 54mg
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