Easter Poke Cake
A vibrant and flavorful dessert, perfect for Easter or any festive occasion, that’s easy to make and a guaranteed crowd-pleaser.
Ingredients
Cake Ingredients
- 1 box vanilla cake mix
- 3 large eggs Ensure eggs are at room temperature for better mixing.
- 1 cup water
Soaking Mixture
- 1 14-ounce can sweetened condensed milk Can substitute with coconut condensed milk for a dairy-free option.
- 1 cup strawberry or raspberry puree Use store-bought or blend fresh fruit.
Toppings
- 1 tub (8 ounces) whipped topping
- to taste assorted sprinkles or candies For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, whisk together the cake mix, eggs, and water until smooth, about 2 minutes.
Baking
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Soaking
- Allow the cake to cool for about 10 minutes. Poke holes about 1 inch apart across the cake using the handle of a wooden spoon.
- In a separate bowl, combine the condensed milk and fruit puree. Pour the mixture evenly over the poked cake.
Chilling and Serving
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Spread the whipped topping over the cake. Garnish with sprinkles or candies.
- Slice and serve the cake straight from the fridge.
Notes
Store in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months.