Easter Poke Cake Recipe: Colorful, Moist, and Fun Dessert

A moist and colorful Easter poke cake filled with fruity jello or creamy pudding, topped with whipped cream and festive sprinkles.

Prep time

10 minutes

Cook time

25 minutes

Total time

4 hours 35 minutes

Yield

12 servings

Ingredients

1 box white or yellow cake mix (plus ingredients on box)

1 box (3 oz) strawberry or lemon jello

1 cup boiling water

1/2 cup cold water

1 tub whipped topping (8 oz)

Pastel sprinkles or candy eggs for garnish

Instructions

1. Step 1: Bake the cake in a 9×13 pan according to package directions
2. Step 2: Let it cool for 10–15 minutes
3. Step 3: Using the handle of a wooden spoon, poke holes evenly across the cake
4. Step 4: Dissolve jello in boiling water, then stir in cold water
5. Step 5: Pour jello gently over the cake, letting it seep into holes
6. Step 6: Refrigerate for at least 4 hours or overnight
7. Step 7: Top with whipped topping and decorate with sprinkles or Easter candy

Notes

Use lemon pudding or coconut cream for variations.

Add fresh fruit slices before topping for extra texture.

Let cake cool completely before poking to avoid tearing.