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–+ servings
A square of Colorful Easter Poke Cake on a pastel floral plate, on a pink backdrop. More cake and a glass of milk are out of focus in the background.

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
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
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
  

  • 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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