Colorful Easter Poke Cake

Colorful Easter Poke Cake made with white cake mix, instant pudding, Cool Whip, pastel food coloring, and Easter candy. Easy, joyful, and perfect for spring.

this Recipe

Easter was two days away. I’d committed—with way too much confidence—to making dessert for the family. And not just “any” dessert. I’d promised something “fun and springy.” Which is great. Except I forgot. Completely.

So there I was: standing in the kitchen, barefoot, half a coffee deep, staring into the fridge like it might whisper the answer back to me.

The only thing I had that looked even remotely festive? A box of white cake mix. And some neon food coloring left over from a failed unicorn cupcake experiment.

What followed was part desperation, part magic. I mixed up the cake, split it into bowls, added a little color (okay, a lot—I got excited), swirled it, baked it, poked holes in it with a wooden spoon like a toddler left unattended, and poured pudding all over the top.

Cool Whip went on like frosting. Candy got tossed on like confetti. I stood back, took one look at this cake, and laughed out loud. It was a mess. A gorgeous, joyful mess. But when I brought it to Easter dinner? It disappeared. Like… gone before I even got a second slice.

Now, it’s tradition. One that started by accident, as the best ones do.

Why You’ll Love This Colorful Easter Poke Cake Recipe?

Look, I’m not saying this cake will change your life, but I am saying it might be the first thing to disappear from your dessert table. It’s easy. Like, embarrassingly easy. And it’s just so unapologetically happy.

The bright colors are perfect for spring. The pudding soaks into the cake, giving it this ridiculously soft texture. The Cool Whip topping? Light, fluffy, and just sweet enough. And the candy on top? Totally optional, but let’s be honest—it’s half the fun.

More than that though, it’s the kind of dessert that brings people together. It makes kids light up. Grownups get nostalgic. And it gives you something actually fun to make, even if you’re not usually a baker.

It’s messy, playful, and impossible to eat without smiling. Isn’t that what dessert should be?

Ingredient Notes:

• White cake mix: Classic. Don’t mess with it. Yellow will work, but your colors won’t pop the same.

• Eggs or egg whites: If I’m feeling fancy, I use whites for a brighter base. Most days? I crack in the whole egg and call it a win.

• Vegetable oil: Nothing fancy. Just your standard bottle-from-the-back-of-the-pantry stuff.

• Milk: Full-fat gives the richest pudding, but 2% works. I once used almond milk. It was… okay? Just slightly thinner.

• Vanilla pudding (instant): Don’t overthink it. The boxed kind. I like vanilla best, but banana or cheesecake could be fun.

• Cool Whip: Yep. The tub. I usually keep one in the freezer “just in case.” This is the case.

• Gel food coloring: Pink, purple, and blue are my go-tos, but honestly, whatever you’ve got will work. Just go easy—a little goes a long way unless you want it to look like Easter exploded.

• Easter candy or sprinkles: Optional. But are they really?

How To Make Colorful Easter Poke Cake?

Step 1: Preheat the oven
Set it to 350°F. Grease your 9×13 pan. If you’re using glass, the swirls will show through and look so cute.

Step 2: Mix the cake
In a big bowl, mix the cake mix, eggs, oil, and 1 cup of milk. Stir it until smooth, but don’t overthink it. Divide the batter into three bowls and tint each one with food coloring. You can go soft and pastel or lean into the neon chaos. It’s all good.

Step 3: Swirl and bake
Drop spoonfuls of each color into the pan like you’re Jackson Pollock with a spatula. Swirl gently with a knife—just a couple loops so you don’t muddy the colors. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool for 15 minutes.

Step 4: Poke it
Use the handle of a spoon or something similar to poke holes all over the cake. Don’t be shy. You want the pudding to get in there.

Step 5: Make and pour the pudding
Whisk the pudding mix with 2 cups cold milk. As soon as it starts to thicken, pour it all over the cake, making sure it seeps into the holes. Chill the whole thing for 30 minutes.

Step 6: Frost and decorate
Spread Cool Whip all over the top like you’re icing a cloud. Then go wild with your Easter candy or sprinkles. Mini eggs? Perfect. Peeps? Do it. Jellybeans? Okay, but just a few unless you like sticky surprises in your frosting.

Storage Options:

Cover it up and keep it in the fridge. It’ll last about 3–4 days, though in my house, it never makes it past day two. Don’t freeze it—the pudding and whipped topping don’t hold up great. Just… eat it. That’s my advice.

Variations and Substitutions:

• Jello instead of pudding: Go old school with strawberry or lemon jello for a more retro vibe.

• Add fruit: Sliced strawberries or bananas under the whipped topping? 10/10.

• Use fun pudding flavors: Cheesecake. Banana cream. White chocolate. Live your best life.

• Swap in whipped cream: If you’re anti-Cool Whip, just stabilize your homemade whip so it doesn’t melt into a puddle.

• Change the colors: No rules here. I did pastel green and yellow once and it looked like a flower field.

What to Serve with Colorful Easter Poke Cake?

• A cup of coffee (hot or iced, your call)

• Lemonade if you’re feeling summery

• Or literally nothing else. Just cake. And maybe a fork.

Frequently Asked Questions:

Do I have to refrigerate it?
Yep. It’s got pudding and whipped topping, so keep it cold.

Can I use yellow cake mix?
Sure. Just know the colors won’t be as bright. Still tasty, though.

Can I make cupcakes?
You bet. Just reduce the bake time and skip the pudding part unless you’re really committed to poking holes in 24 tiny cakes.

If you make this Colorful Easter Poke Cake, I want to hear everything. What colors did you use? Did you let your kids help and instantly regret it but love the result anyway? Did someone call it “too pretty to eat” right before devouring it?

Drop a comment. Share a pic. Or just send me a DM that says, “OMG this cake.”

Because sometimes the best traditions come from last-minute kitchen chaos—and a whole lot of sprinkles.

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Colorful Easter Poke Cake

Prep Time 25 minutes mins

Imagine gathering your loved ones around the Easter table. The air buzzing with anticipation. As you unveil a Colorful Easter Poke Cake. That's as joyful as spring itself. This isn't just a dessert. It's a celebration on a plate. Where swirls of pink, purple, and blue dance through fluffy, moist cake. Each bite is infused with a hint of creamy vanilla pudding. Topped with a cloud-like layer of Cool Whip. And sprinkled with festive Easter candies. This cake does more than satisfy sweet cravings. It sparks smiles. Ignites laughter. And weaves a new thread of memories. Into the fabric of your family's Easter traditions. This recipe is a heartfelt invitation. To create, share, and delight. In the magic of the moment.

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24 Servings

Ingredients

1x2x3x

• 15.25 oz white cake mix
• 3 large eggs or egg whites, refer to notes
• 1/2 c vegetable oil
• 3 c milk divided
• Gel food coloring pink, purple, blue
• 3.4 oz instant vanilla pudding mix
• 8 oz Cool Whip thawed
• Easter candy or sprinkles for garnish

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Instructions

 

1. Prep: Preheat oven to 350°F. Grease a 9x13-inch dish.
2. Mix: Beat cake mix, eggs/whites, oil, and 1 c milk until smooth.
3. Color: Divide batter into three bowls. Tint each with food coloring.
4. Bake: Scoop colored batter into the dish. Swirl gently. Bake for 25-30 mins. Let cool.
5. Poke: Use a spoon handle to poke holes in the cake.
6. Fill: Mix pudding with 2 c milk; pour over cake. Chill for 30 mins.
7. Top: Spread Cool Whip over the cake. Decorate with sprinkles or candy.

Notes

For a delightful twist on this vibrant Easter treat. That welcomes everyone to the table. Let's transform our Colorful Easter Poke Cake into a gluten-free masterpiece. Swap the traditional white cake mix. For your favorite gluten-free blend. A simple change. That ensures no one misses out on the joy of a slice. Remember to check. That your gel food coloring, instant vanilla pudding mix. And even your decorative toppings are gluten-free. As hidden gluten. Can sneak into the most unexpected places. Embrace this small tweak. And you'll craft a cake. That's not only a feast for the eyes. But also a considerate nod. To those navigating dietary restrictions. Here's to a cake that's as inclusive. As it is delicious. Making your Easter celebration truly special. For everyone gathered around your table.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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