This easy Spring Poke Cake is bright, colorful, and perfect for spring! The pudding makes this simple poke cake super moist and brings a perfect flavor to the table. Make this fun cake for a party or just because!
This colorful Spring Poke Cake is the perfect dessert to brighten up any spring celebration. Made with a simple boxed cake mix and creamy pudding, this easy poke cake turns out incredibly moist, flavorful, and fun to make.
With its bright colors and soft, pudding-filled texture, it’s an excellent choice for Easter, spring parties, birthdays, or just a cheerful weekend bake with the kids.
Whether you’re hosting a gathering or want an eye-catching dessert “just because,” this Spring Poke Cake is guaranteed to be a hit.
Why You’ll Love This Spring Poke Cake
- Bright and colorful: The vibrant layers make this cake perfect for springtime celebrations.
- Super moist: The pudding soaks into every bite for an irresistibly soft texture.
- Easy to make: Starts with a boxed cake mix — no fancy baking skills needed.
- Perfect for parties: Feeds a crowd and looks impressive with minimal effort.
Check out more fun party food ideas:
Ingredients Needed
- White cake mix plus ingredients listed on the box (mine required 1½ cups water, ½ cup oil, and 4 egg whites)
- Wilton neon gel food coloring (about two drops per color)
- 2 boxes vanilla pudding mix
- Milk
- Whipped topping
- Spring-themed sprinkles
Substitutions & Variations
- Cake Mix: Try using a yellow or Funfetti cake mix for a different flavor base.
- Pudding: Chocolate pudding can be used instead of vanilla for a different twist.
- Toppings: Swap the whipped topping for cream cheese frosting for a richer taste.
Equipment Needed
Measuring cups, a large bowl, a hand mixer or stand mixer, a silicone spatula, 4 small bowls, 4 spoons, pastry bags (optional), a cake pan, a wooden spoon (to poke cake with handle), a medium bowl, and a whisk.
How to Make Spring Poke Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
- Preheat the Oven: Set your oven to 350°F and grease a 9×13 cake pan.
- Prepare the Cake Mix: Follow the package directions.
- Divide and Color the Batter: Divide the batter into 4 small bowls, then add 2 drops of food coloring to each bowl and mix well.
- Arrange the Batter: Using pastry bags or spoons, add the colored batter to the pan in alternating rows.
- Bake the Cake: Bake according to package directions or until a toothpick inserted into the center comes out clean (about 25 minutes).
- Poke Holes in the Cake: Once baked, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
- Add the Pudding: Prepare one box of pudding with 2 cups of milk, whisking for 2 minutes. Pour it over the cake, ensuring it fills the holes and covers the top. Refrigerate for 1 hour.
- Add the Topping: Prepare the second box of pudding with the remaining 2 cups of milk, whisking for 2 minutes. Fold in the whipped topping and spread over the cake. Sprinkle with half the sprinkles.
- Refrigerate Again: Chill the cake for an additional 2 hours.
- Final Touches: Add more sprinkles right before serving to keep them vibrant.
- Serve: Cut the cake into 12 slices (or more for smaller pieces) and enjoy!
What to Serve with This Cake
Pair this colorful cake with a light and refreshing beverage like lemonade or iced tea. It also goes well with a scoop of vanilla ice cream for an extra treat.
Storage
Store any leftovers covered and refrigerated. The cake stays moist and delicious for up to 3 days.
Recipe Pro Tips
- Mixing Colors: Ensure the food coloring is thoroughly incorporated into the batter for an even color.
- Poking Holes: Make sure the holes are evenly spaced to allow the pudding to distribute properly.
- Chilling Time: Don’t skip the refrigeration steps; they help set the pudding and toppings.
Recipe FAQs
Can I make this cake in advance? Yes, this cake can be made a day ahead. Just add the final layer of sprinkles right before serving.
Can I use regular food coloring? Gel food coloring is recommended for vibrant colors, but regular food coloring can work too.
Can I freeze this cake? It’s best enjoyed fresh, but you can freeze it. Wrap individual slices in plastic wrap and store in an airtight container for up to a month. Thaw in the refrigerator before serving.
Bright, colorful, and irresistibly moist, this Spring Poke Cake is a fun dessert the whole family will love — and it’s easy enough for kids to help make, too.
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Spring Poke Cake
This colorful poke cake is perfect for spring! The pudding makes this simple poke cake super moist and brings a perfect flavor to the table. Make this fun cake for a party or just because!
Ingredients
- 1 white cake mix
- 1 ½ cups water
- ½ cup oil
- 4 egg whites
- Wilton Neon Gel Food coloring - 2 drops of each color
- 2 boxes (3.4 oz each) vanilla pudding
- 4 cups milk
- 8 oz container whipped topping
- 2-3 tbsp Spring sprinkles
Instructions
- Preheat the oven to 350 degrees, and grease a 9x13 cake pan.
- Prepare the cake mix according to the package directions.
- Divide the mixture between 4 small bowls, and add 2 drops of food coloring to each bowl. (You should have 1 bowl of each color) Stir well to mix the color.
- Add the batter to pastry bags or use a spoon to add the batter to the pan. You’re going to do rows of colors, alternating the colors in each row. We did 5 rows, but you could do more or less, depending on how you want the cake to look.
- Transfer the pan to the oven, and bake according to package directions (we did 25 minutes), or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven.
- Use the end of a wooden spoon to poke holes all over the cake, about 1 inch apart.
- Prepare one box of pudding with 2 cups of milk in a medium bowl and whisk for 2 minutes. Pour over the cake, spreading it into the holes and evenly on top of the cake.
- Refrigerate for 1 hour.
- After 1 hour, prepare the next box of pudding with the remaining 2 cups of milk and whisk for 2 minutes. Fold in the whipped topping and spread over the cake.
- Add half the sprinkles all over the cake.
- Refrigerate for 2 hours.
(These sprinkles dissolve a bit due to the moisture, but that’s ok because it’s what makes it colorful. Just add MORE sprinkles right before cutting.) - Cut the cake into 12 slices (or more if you want smaller pieces), and enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 265Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 7mgSodium: 109mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 5g
