This Easter Poke Cake comes together in about 30 minutes of prep and no bake for a easy dessert that your family will absolutely love! You can switch up the ingredients to suit your taste or even use this cake as a ‘clean out the fridge’ chance to get rid of some odds and ends. Imagine a dessert that’s as colorful as spring and tastes divine!
Ingredients You’ll Need
- 1 box vanilla cake mix
- 1 cup coconut milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup whipped topping
- 1 cup shredded coconut
- Food coloring (pastel colors)
- Optional: Easter-themed candies for decoration
Let’s Get Cooking!
Step-by-Step Instructions
Prepare the Cake: Preheat your oven to 350°F (175°C). In a large bowl, prepare the vanilla cake mix according to the package instructions (this usually means mixing it with water, eggs, and oil). Once combined, pour it into a 9×13 inch pan. Bake it for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes.
Poke Holes: Once the cake is cool, grab a fork and poke holes all over the top of the cake. Make them about an inch apart. This is where all of that delicious coconut milk and pudding will soak in!
Mix Coconut Milk and Pudding: In a separate bowl, combine 1 cup of coconut milk with the instant pudding mix. Whisk until smooth, about 2 minutes. This is going to be a silky filling for your cake that takes the flavor over the edge!
Pour and Soak: Carefully pour the pudding mixture over the poked cake, ensuring that it seeps into all those holes. You want the cake to be saturated for the best flavor.
Whipped Topping Time: Spread the whipped topping evenly over the entire cake. Seriously, no need to be perfect; it’s going to look fabulous either way!
Color the Coconut: In separate bowls, add a little food coloring to the shredded coconut. Mix until your desired colors pop. Go for pastel pink, blue, yellow… the options are endless as far as Easter is concerned!
Sprinkle Away: Sprinkle the colored coconut over the cake. This step turns your cake into a colorful masterpiece!
Festive Decoration (Optional): If you’re feeling extra creative, decorate with those Easter-themed candies to really make it look fabulous.
Chill Out: Finally, pop your cake in the refrigerator for at least 2 hours before serving. This chilling time allows all those flavors to meld together beautifully.
Why I Love This Recipe
Oh man, this is my go-to recipe when Easter rolls around! I’m a real sucker for a cake that can be prepped quickly but tastes like you spent ages on it. It’s also great because I can use whatever I have in my pantry on hand. The best part is that it’s not just a dessert, it doubles as a conversation piece at family gatherings! It’s just so vibrant and inviting. And honestly, my kids gobble it up like it’s candy!
If you loved this Easter Poke Cake, be sure to check out my Carrot Cake Truffles, my Easter Egg Cheesecake Jars, or my Lemon Tiramisu!
Why This Recipe Works
Quick & Easy
This cake comes together in under 30 minutes! I mean, who doesn’t love that? You’ll definitely appreciate how little time you need to make a show-stopping dessert.
Make-Ahead Friendly
With a couple of hours to chill, this cake is totally perfect for meal prep. You can whip it up the night before, and it will be ready to wow your guests when you need it!
Crowd-Pleaser
Let’s face it, the whole family will love it! The bright colors, creamy filling, and tender cake make it a guaranteed hit at any spring gathering.
Customizable
The flavors and colors are completely in your hands. Want to ditch the coconut? Go ahead! Prefer strawberry pudding? Swap it in! You can easily use whatever ingredients you have hanging out in the pantry.
Budget-Friendly
This recipe uses affordable, everyday ingredients you probably already have on hand. It’s a win-win!
Serving and Storage Tips
How to Serve This Cake
Slice the cake into generous squares and serve it with a smile! Pair it with a scoop of vanilla ice cream for that extra depth of flavor, or maybe a dollop of fresh whipped cream on top.
Storage
Keep leftovers covered in the fridge, and they’ll stay fresh for about 3-4 days. If you find that they start to dry out, a little dollop of whipped cream can revive the flavor!
Reheating Instructions
This dessert is best served cold straight from the fridge. There’s no real need for reheating, but if you’ve got a fondness for warm dessert, consider popping it in the microwave for 10-15 seconds, just to warm it slightly.
Freezer Friendly
While this cake is definitely best enjoyed fresh, you can freeze it! Just wrap it tightly in plastic wrap, followed by some foil, and it can last in the freezer for up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight.
And there you have it! This Easter Poke Cake is not only easy to make but will also bring some smiles to your family’s faces. Give it a try, and let me know how it turns out! Happy baking! Follow us on Pinterest for daily meal inspiration!
Easter Poke Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, prepare the vanilla cake mix according to the package instructions. Pour into a 9×13 inch pan.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes.
- Poke holes all over the top of the cake using a fork, making them about an inch apart.
- In a separate bowl, combine 1 cup of coconut milk with the instant pudding mix. Whisk until smooth, about 2 minutes.
- Pour the pudding mixture over the poked cake, ensuring it seeps into all those holes.
- Spread the whipped topping evenly over the cake.
- In separate bowls, add food coloring to the shredded coconut and mix until the desired colors pop.
- Sprinkle the colored coconut over the cake.
- Optionally, decorate with Easter-themed candies.
- Refrigerate the cake for at least 2 hours before serving.