Colorful Homemade Easter Poke Cake with Pudding

Spring is creeping in, and Easter is just around the corner! If you're looking for a delicious dessert that will brighten up your Easter gathering, this easy Colorful Homemade Easter Poke Cake with Pudding is the perfect choice. This Easter poke cake recipe has vibrant pastel colors, a creamy pudding layer, and a fluffy whipped topping—a delightful treat that’s as fun to make as it is to eat.

What Makes This Colorful Easter Poke Cake Recipe Special?

Spring has always been exciting to me. While I do enjoy winter, by March, I’m more than ready to welcome the sunshine, fresh blooms, and gardening season. Plus, because my birthday is in spring, Easter was always extra special to me as a child—it meant my big day was just around the corner!

Admittedly, birthdays are less exciting than they were when I was eight but Easter still makes me feel like a kid. There's something about those pretty pastel colors, baskets overflowing with goodies, and all those delicious Easter treats. That's why I'm so fond of this cake—it's such a hit with the little ones! It's bright, super fun, and honestly, so tasty that it never fails to bring smiles all around!

What's your favorite Easter dessert? Let me know in the comments below!

Why You'll Love This Recipe

• Easy to Make: My recipe is a delicious from scratch cake inspired by Sally's Baking Addition but you can use a boxed cake mix for convenience.
• Vibrant and Festive: Thanks to food coloring, the cake is as fun to look at as it is to eat.
• Creamy and Moist: A pudding mixture adds extra flavor and texture.
• Perfect for Gatherings: Great for an Easter gathering or any spring celebration.

Ingredient Highlights

• Cake Flour - Cake flour has a fine texture and low protein content. It gives a light and airy crumb to baked goods. If you don't have cake flour on hand, you can make it at home with all-purpose flour and cornstarch! Here is a link to full instructions from The Kitchn.
• Sour Cream - Sour cream is a must for a moist, rich cake! Its high-fat content results in a soft, velvety texture.
• Leavening Agents - Both baking soda and baking powder help give this cake its tender crumb.
• Butter - Adds richness and flavor while helping create a soft, moist texture.
• Vanilla - Enhances the cake’s flavor with a warm, sweet aroma.
• Milk - Provides moisture and helps with the cake’s tender texture.
• Eggs - Bind the ingredients together and contribute to the cake’s structure.
• Instant Pudding Mix - Creates the signature creamy filling, making each bite extra delicious.  I think the cheesecake instant pudding flavor is magical in this cake but vanilla, lemon, and pistachio are all fantastic in this recipe.
• Heavy Cream - When whipped to stiff peaks with a little confectioner sugar and vanilla extract, it creates a luscious, airy topping.  Use Cool Whip topping if you prefer!
• Food Coloring Gel - Produces vibrant, pastel hues that are perfect for Easter.  Use any combination of light blue, pink, yellow, purple, turquoise, or light green!
• Sprinkles -  Don't forget the sprinkles!!!   There are so many different adorable sprinkle combinations made just for Easter!

See the recipe card below for quantities.

Step-by-Step Instructions for Poke Cake

1. Step 1: Preheat the oven to 350°F and grease a 9x13-inch baking dish with non-stick spray. Sift the cake flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer or use a hand-held mixer. With the paddle attachment, beat the ingredients together on low speed for a few seconds to gently combine. Add the butter, vanilla, and ½ cup of milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. The batter will be thick at this point.

2. Step 2: With the paddle attachment, beat the ingredients together on low speed for a few seconds to gently combine. Add the butter, vanilla, and ½ cup of milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. The batter will be thick at this point.

3. Step 3: Beat the remaining milk and sour cream into the mixing bowl at a medium speed.  Add in the eggs one at a time mixing for a few seconds after each addition. Scrape down the sides and up the bottom of the bowl and mix on low making sure everything is completely combined. Don't overmix cake batter or it will lead to a tougher crumb.

4. Step 4: Divide the batter into equal portions in separate bowls (as many bowls as you'd like colors) and add different colors of food coloring to each.

5. Step 5: Spoon the colored batters into the cake pan, swirling slightly for a marbled effect if desired.  Bake for 30-35 minutes until a toothpick comes out clean when inserted in the center of the cake.

6. Step 6: Using the end of a wooden spoon or a large straw, poke holes all over the cake.  Space them about 1 inch apart.

7. Step 7: In a large mixing bowl, whisk together the instant pudding and cold milk until it thickens slightly, approximately 3-4 minutes.

8. Step 8: Pour the pudding mixture over the cake. Use a spatula to gently spread the pudding, ensuring it fills the holes of the cake. Cover with plastic wrap and refrigerate for at least 4 hours to overnight to allow the pudding to set.

9. Step 9: If using heavy cream: In the bowl of a stand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If using Cool Whip: Simply allow it to thaw according to package instructions. Spread your whipped topping evenly over the top of the cooled cake. Decorate with your favorite Easter sprinkles. Slice, serve, and enjoy!

Tips for Best Easter Poke Cake Results

• Make sure your butter and eggs are at room temperature.
• Use gel food coloring for more vibrant hues.
• Let the cake chill overnight for even better flavor absorption.
• Make sure the cake is cooled before poking holes to prevent the cake from crumbling.
• The handle of a wooden spoon creates perfectly sized holes for the pudding to seep into.
• Allow plenty of time for the pudding to set in the refrigerator – this ensures the best texture and flavor development.

Variations of Poke Cake to Try

• Chocolate lovers can use a chocolate cake mix as the base instead of white. Color the pudding instead of the cake batter.
• Try using different pudding flavors – chocolate pudding creates a rich contrast against the whipped cream topping.
• Add a layer of cream cheese frosting instead of whipped cream for extra decadence.
• Top with fresh fruit like strawberries and blueberries for added color and flavor.

Equipment for Colorful Easter Poke Cake

• 9x13-inch Baking Dish – For baking the cake.
• Stand Mixer or Hand Mixer – To mix the cake batter and whipped topping.
• Mixing Bowls – For preparing the batter and pudding mixture.
• Measuring Cups and Spoons – To measure ingredients accurately.
• Sifter – To sift the dry ingredients for a light, fluffy cake.
• Rubber Spatula – For folding ingredients and spreading pudding evenly.
• Wooden Spoon or Large Straw – To poke holes in the cake for the pudding filling.
• Whisk – To mix the pudding and milk smoothly.
• Plastic Wrap – For covering the cake while it chills.
• Knife – For slicing and serving the cake.
• Offset Spatula – For smoothing out the whipped topping.

Storage

Store leftovers in an airtight container in the fridge for up to 3-4 days.

 I don't recommend freezing this particular cake as the pudding and whipped topping may separate upon thawing.

More Dessert Ideas

Interested in trying a few more dessert recipes? How about Lemon Lush Dessert - made from scratch recipe, Red Velvet Loaf Cake with Cream Cheese Frosting, Snickerdoodle Bars with Chai Spice Frosting, or Chocolate Cinnamon Bundt Cake.

FAQ

Love This Colorful Homade Easter Poke Cake with Pudding Recipe? Please tag @poppytrailtable on Instagram and Facebook and leave a ⭐ ⭐ ⭐ ⭐ ⭐ review below! Thank you!

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Recipe

Colorful Homemade Easter Poke Cake with Pudding

Layla @ Poppy Trail Table

Colorful Homemade Easter Poke Cake is a vibrant, moist cake that has beautiful pastel colors that swirl throughout! It's filled with yummy pudding and topped with fluffy whipped cream creating a stunning cake that will impress everyone at the dessert table.

5 from 1 vote

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 50 minutes mins

Course Dessert

Cuisine American

Servings 16 servings

Calories 539 kcal

Equipment

• 9x13-inch Baking Dish – For baking the cake.
• Stand Mixer or Hand Mixer – To mix the cake batter and whipped topping.
• Mixing Bowls – For preparing the batter and pudding mixture.
• Measuring Cups and Spoons – To measure ingredients accurately.
• Sifter – To sift the dry ingredients for a light, fluffy cake.
• Rubber Spatula – For folding ingredients and spreading pudding evenly.
• Wooden Spoon or Large Straw – To poke holes in the cake for the pudding filling.
• Whisk – To mix the pudding and milk smoothly.
• Plastic Wrap – For covering the cake while it chills.
• Knife – For slicing and serving the cake.
• Offset Spatula – For smoothing out the whipped topping.

Ingredients

  

1x2x3x

• 3 cups Cake Flour (354 grams)
• 1.5 cups Granulated Sugar (300 grams)
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• 1 cup Unsalted Butter room temperature
• 1 tablespoon Vanilla Extract
• 3 Eggs room temperature
• 1 cup Whole Milk divide in half

Pudding Filling

• 2 packages Instant Cheesecake flavor Pudding Or vanilla, lemon, or pistachio flavor
• 3.5 cups Whole Milk cold

Whipped Cream Topping

• 2 cups Heavy Whipping Cream
• ¼ cup Confectioners Sugar
• 1 teaspoon Vanilla Extract

Instructions

 

• Step 1: Preheat the oven to 350°F and grease a 9x13-inch baking dish with non-stick spray. Sift the cake flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer or use a hand-held mixer. With the paddle attachment, beat the ingredients together on low speed for a few seconds to gently combine. Add the butter, vanilla, and ½ cup of milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. The batter will be thick at this point.
• Step 2: With the paddle attachment, beat the ingredients together on low speed for a few seconds to gently combine. Add the butter, vanilla, and ½ cup of milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. The batter will be thick at this point.
• Step 3: Beat the remaining milk and sour cream into the mixing bowl at a medium speed. Add in the eggs one at a time mixing for a few seconds after each addition. Scrape down the sides and up the bottom of the bowl and mix on low making sure everything is completely combined. Don't overmix cake batter or it will lead to a tougher crumb.
• Step 4: Divide the batter into equal portions in separate bowls (as many bowls as you'd like colors) and add different colors of food coloring to each.
• Step 5: Spoon the colored batters into the cake pan, swirling slightly for a marbled effect if desired. Bake for 30-35 minutes until a toothpick comes out clean when inserted in the center of the cake.
• Step 6: Using the end of a wooden spoon or a large straw, poke holes all over the cake. Space them about 1 inch apart.
• Step 7: In a large mixing bowl, whisk together the instant pudding and cold milk until it thickens slightly, approximately 3-4 minutes.
• Step 8: Pour the pudding mixture over the cake. Use a spatula to gently spread the pudding, ensuring it fills the holes of the cake. Cover with plastic wrap and refrigerate for at least 4 hours to overnight to allow the pudding to set.
• Step 9: If using heavy cream: In the bowl of a stand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If using Cool Whip: Simply allow it to thaw according to package instructions. Spread your whipped topping evenly over the top of the cooled cake. Decorate with your favorite Easter sprinkles. Slice, serve, and enjoy!

Notes

Storage

Store leftovers in an airtight container in the fridge for up to 3-4 days.

 I don't recommend freezing this particular cake as the pudding and whipped topping may separate upon thawing.

Tips for Best Results

• Make sure your butter and eggs are at room temperature.
• Use gel food coloring for more vibrant hues.
• Let the cake chill overnight for even better flavor absorption.
• Make sure the cake is cooled before poking holes to prevent the cake from crumbling.
• The handle of a wooden spoon creates perfectly sized holes for the pudding to seep into.
• Allow plenty of time for the pudding to set in the refrigerator – this ensures the best texture and flavor development.

Variations to Try

• Chocolate lovers can use a chocolate cake mix as the base instead of white. Color the pudding instead of the cake batter.
• Try using different pudding flavors – chocolate pudding creates a rich contrast against the whipped cream topping.
• Add a layer of cream cheese frosting instead of whipped cream for extra decadence.
• Top with fresh fruit like strawberries and blueberries for added color and flavor.

 

Nutrition

Calories: 539kcalCarbohydrates: 58gProtein: 11gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 260mgSodium: 357mgPotassium: 212mgSugar: 26g

Nutrition Facts

Colorful Homemade Easter Poke Cake with Pudding

Amount per Serving

Calories

539

% Daily Value*

Fat

 

29

g

45

%

Saturated Fat

 

17

g

106

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

8

g

Cholesterol

 

260

mg

87

%

Sodium

 

357

mg

16

%

Potassium

 

212

mg

6

%

Carbohydrates

 

58

g

19

%

Sugar

 

26

g

29

%

Protein

 

11

g

22

%

* Percent Daily Values are based on a 2000 calorie diet.

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