The moment you dive into a slice of Easter Poke Cake, it’s like taking a bite of pure happiness. Imagine fluffy vanilla cake soaked in vibrant colors of fruit-flavored gelatin, topped with fluffy whipped cream and sprinkles that dance in delight. It’s a dessert that doesn’t just look good; it tastes like a spring day wrapped in sunshine!
I remember the first time I made this delightful treat; my kitchen was filled with laughter as my kids eagerly gathered around to help. They knew something sweet was coming their way! This cake is perfect for family gatherings or Easter brunches when you want to impress without spending all day slaving over the stove. Trust me; one bite will have everyone asking for seconds!
Why You'll Love This Recipe
- This Easter Poke Cake is a breeze to prepare; even the little ones can join in on the fun
- Bursting with fruity flavors, it looks stunning on any dessert table
- The versatility allows you to customize the flavors based on your favorite gelatin or frosting
- Perfect for festive occasions or just because you deserve a sweet treat!
I still chuckle when I think about how my family devoured this cake last year; even Aunt Martha, who usually avoids sweets, couldn’t resist seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Vanilla Cake Mix: Choose your favorite brand for a light and airy texture that sets the base perfectly.
- Eggs: Fresh eggs add richness and help bind everything together beautifully.
- Water: Use room temperature water for best results when mixing the batter.
- Fruit-Flavored Gelatin: Pick your favorite flavor—strawberry or raspberry works wonders for that festive color!
- Whipped Topping: Opt for whipped topping instead of whipped cream to keep things light and fluffy.
- Sprinkles: Colorful sprinkles add a fun touch—who doesn’t love sprinkles?
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray and set it aside.
Mix the Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, and water. Stir until smooth—this should be easy peasy! Don’t forget to channel your inner pastry chef while you mix.
Bake the Cake: Pour the batter into your prepared baking dish and bake for 30-35 minutes or until golden brown. A toothpick inserted in the center should come out clean—an essential step!
Poke Holes Galore!: Once your cake cools completely, use the handle of a wooden spoon to poke holes all over its surface—think Swiss cheese but much more delicious!
Add the Gelatin: Prepare your gelatin according to package instructions. Pour it over the poked cake slowly so that it seeps into every hole—this is where the magic happens!
Top it Off!: Let your cake chill in the fridge for at least an hour. Once set, spread whipped topping over the top and sprinkle with colorful sprinkles—it’s like confetti for dessert!
Now you’ve got yourself an Easter Poke Cake that looks as good as it tastes! Whether you’re serving it at an Easter gathering or enjoying it during a quiet Sunday afternoon at home, this cake is sure to bring smiles all around!
You Must Know
- This delicious Easter Poke Cake is a delightful treat that combines vibrant flavors with a moist texture
- The colorful layers and creamy topping make it the centerpiece of any celebration
- It’s perfect for serving at family gatherings or as a festive dessert during the holidays
Perfecting the Cooking Process
Start by baking the cake according to package instructions, allowing it to cool completely before poking holes. This method ensures that each bite is infused with flavor and moisture.
Add Your Touch
Consider swapping in different flavored gelatin or adding fresh fruits like strawberries to customize your Easter Poke Cake. A drizzle of chocolate syrup can elevate the dish even more.
Storing & Reheating
Store leftover cake in an airtight container in the refrigerator for up to three days. To enjoy it later, simply slice and serve cold; no reheating necessary!
Chef's Helpful Tips
- Use the right-sized holes when poking the cake; too big will make it overly soggy
- Let it chill overnight for better flavor infusion
- Always top with whipped cream just before serving for maximum freshness
The first time I made this Easter Poke Cake, my kids went wild! They loved the colors and flavors, making it a memorable family dessert.
FAQ
What is an Easter Poke Cake?
An Easter Poke Cake is a moist cake infused with flavored gelatin and topped with whipped cream.
Can I use homemade cake instead of box mix?
Absolutely! A homemade cake can add extra flavor and personal touch to your Easter Poke Cake.
How do I prevent my cake from becoming too soggy?
Make sure to poke holes evenly and avoid oversaturating with liquid; moderation is key!
Easter Poke Cake
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices
Description
Easter Poke Cake is a vibrant and delicious dessert that combines a moist vanilla cake soaked in fruity gelatin, topped with fluffy whipped cream and colorful sprinkles—perfect for festive gatherings.
Ingredients
- Vanilla cake mix
- Eggs
- Water
- Fruit-flavored gelatin (strawberry or raspberry)
- Whipped topping
- Colorful sprinkles
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix vanilla cake mix, eggs, and water until smooth.
- Pour batter into the prepared dish and bake for 30-35 minutes, or until golden brown.
- Allow the cake to cool completely, then poke holes all over the surface with a wooden spoon.
- Prepare gelatin according to package instructions and pour over the poked cake, allowing it to seep into the holes.
- Chill in the fridge for at least one hour. Spread whipped topping on top and sprinkle with colorful sprinkles before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg