Easter Poke Cake
This festive Easter Poke Cake is a colorful, moist dessert filled with vibrant gelatin and topped with whipped cream. Perfect for Easter gatherings, it's easy to make and guaranteed to impress!
Equipment
- Mixing Bowls
- 9x13-inch Baking Pan
- Whisk
- Wooden Spoon
- Refrigerator
Ingredients
For the Cake
- 1 box white or yellow cake mix plus ingredients listed on the box (eggs, oil, water)
For the Filling
- 1 box strawberry gelatin mix or other pastel-colored gelatin flavors
- 1 cup boiling water
- 1/2 cup cold water
For the Topping
- 1 container whipped topping such as Cool Whip, or homemade whipped cream
- 1/4 cup Easter-themed sprinkles
- 1/2 cup mini chocolate eggs for decoration
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Prepare the cake mix according to the package instructions. Pour the batter into the greased pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 15 minutes. Once slightly cooled, use the handle of a wooden spoon or a skewer to poke holes evenly across the cake, spacing them about 1 inch apart.
- In a bowl, dissolve the gelatin mix in 1 cup of boiling water. Stir in 1/2 cup of cold water and mix well.
- Slowly pour the gelatin mixture over the cake, making sure to fill the holes evenly. Refrigerate the cake for at least 2 hours to allow the gelatin to set.
- Once chilled, spread the whipped topping evenly over the top of the cake.
- Decorate with Easter sprinkles and mini chocolate eggs. Slice and serve chilled for the best texture and flavor.
Notes
For a fun twist, use multiple colors of gelatin to create a rainbow effect inside the cake. Store leftovers in the refrigerator for up to 3 days.