Easter Poke Cake

Reda

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!

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 slices

Course: Dessert, Holiday

Cuisine: American, Easter Cake

Calories: 240

Ingredients Equipment Method Notes

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

Equipment

Mixing Bowls
9x13-inch Baking Pan
Whisk
Wooden Spoon
Refrigerator

Method

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.