Description

If you’re looking for a bright, festive, and easy Easter cake, this Easter poke cake is the perfect dessert!

Ingredients

Scale

For the Cake:

1 box white cake mix (+ ingredients listed on the box: eggs, oil, water)

1 teaspoon vanilla extract (optional for extra flavor)

For the Jello Filling:

1 box (3 oz) strawberry Jello

1 box (3 oz) lemon Jello

2 cups (480ml) boiling water (1 cup per Jello flavor)

For the Topping:

1 (8 oz) container whipped topping (Cool Whip), thawed

1 cup (120g) pastel sprinkles

Peeps marshmallow bunnies (optional for decoration)

Instructions

Step 1: Bake the Cake

Prepare the white cake mix according to the package instructions, adding vanilla extract for extra flavor. Bake in a 9×13-inch pan as directed. Let cool for 15 minutes.

Step 2: Prepare the Jello

In separate bowls, mix strawberry Jello and lemon Jello with 1 cup boiling water each. Stir until dissolved.

Step 3: Poke the Cake

Using the handle of a wooden spoon or a straw, poke holes evenly across the cooled cake.

Step 4: Pour in the Jello

Carefully pour the strawberry Jello into half of the cake and the lemon Jello into the other half. Cover and refrigerate for 2 hours to let the Jello soak in.

Step 5: Add the Topping

Spread the whipped topping evenly over the cake. Sprinkle with pastel sprinkles and decorate with Peeps marshmallow bunnies for a festive touch.

Step 6: Serve & Enjoy

Slice and serve this beautiful, colorful Easter poke cake at your holiday gathering!

Notes

Use a spoon handle instead of a fork – Bigger holes allow more Jello to soak in.

Let the cake chill completely – This ensures the Jello sets properly.

Customize the Jello flavors – Try blue raspberry, lime, or orange for a colorful effect.

Use homemade whipped cream – For a richer topping, beat heavy cream and powdered sugar until stiff peaks form.

Prep Time: 10
Cook Time: 25
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12
Calories: 450
Sugar: 8g
Fat: 40g
Carbohydrates: 42g

Keywords: Easter Dessert Cake