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A colorful and easy Easter Poke Cake with pastel layers, cheesecake pudding filling, and Cool Whip topping that is perfect for spring celebrations and loved by kids and adults alike.

  • Total Time: 1 hour (including cooling and chilling time)
  • Yield: 12-15 servings 1x

Ingredients

Scale
  • 1 box (16 oz) white cake mix plus ingredients called for on the box (usually eggs, oil, water)
  • 2 boxes (3.5 oz each) instant cheesecake pudding mix
  • 3 ½ cups milk
  • 1 tub (8 oz) Cool Whip whipped topping
  • Easter sprinkles or pastel candies for decoration
  • Gel food coloring in pink, purple, yellow, and light blue

Instructions

  1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
  2. Prepare the white cake mix according to the package directions.
  3. Divide the batter evenly into four bowls.
  4. Add gel food coloring to each bowl to tint the batter pink, purple, yellow, and light blue respectively; stir until evenly colored.
  5. Spoon the colored batters into the prepared baking pan, alternating colors.
  6. Use a toothpick to gently swirl the colors for a soft marbled effect.
  7. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the cake for about 10 minutes.
  9. Using the handle of a wooden spoon, poke holes about 1½ inches apart and press about ¾ of the way through the cake.
  10. Cool the cake completely.
  11. Whisk together the milk and both boxes of instant cheesecake pudding until slightly thickened.
  12. Place the cake pan on a cutting board and pour the pudding evenly over the cooled cake, spreading to fill the holes.
  13. Lightly tap the pan on the counter to help the pudding settle into the holes.
  14. Refrigerate for about 20 minutes until the pudding sets.
  15. Top the chilled cake with a layer of Cool Whip, smoothing evenly.
  16. Garnish with Easter sprinkles or candies just before serving to keep them crunchy (or before chilling if you prefer soft decorations).
  17. Serve cold straight from the fridge for best texture and flavor.

Notes

Placing the cake pan on a cutting board before pouring pudding helps prevent spills and makes it easier to move the cake., Adding sprinkles or candies right before serving keeps them crunchy; adding them before chilling softens them., The cake can be made a day ahead and refrigerated to save time and reduce stress., Store leftover cake tightly covered in the refrigerator for up to three days., Freezing is not recommended as the pudding and Cool Whip do not freeze and thaw well., If freezing is necessary, freeze the plain cake before adding pudding and Cool Whip, but expect some texture changes., To transport, keep the cake pan on a cutting board and cover securely; refrigerate until serving.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (approximate)
  • Calories: Approximately 350-400 calories per serving (estimate)
  • Fat: 12 g per serving (estimate)
  • Carbohydrates: 50 g per serving (estimate)
  • Protein: 6 g per serving (estimate)