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!
Welcome the season with this delightful Spring Poke Cake! This colorful dessert is perfect for any spring celebration or simply for indulging in a sweet treat. The pudding infuses the cake with moistness and flavor, making it a hit at any gathering.
Whether you’re hosting a party or want to enjoy a fun and delicious cake, this Spring Poke Cake is the perfect choice!
Why You’ll Love This Recipe
Colorful and Fun: The vibrant colors make this cake a visual treat that’s perfect for spring.
Moist and Flavorful: The pudding not only adds moisture but also enhances the flavor, making every bite a delight.
Easy to Make: Using a boxed cake mix simplifies the process, making this an easy recipe for bakers of all levels.
Perfect for Any Occasion: Whether it’s a party or just because, this cake is sure to impress.
Ingredients Needed
- White cake mix plus ingredients (mine called for 1 ½ cups water, ½ cup oil, 4 egg whites)
- Wilton Neon Gel Food coloring – 2 drops of each color
- Vanilla pudding
- Milk
- Whipped topping
- Spring 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.
Supplies To Make this Colorful Poke Cake
Measuring cups, Large bowl, and hand mixer or stand mixer, silicone spatula, 4 small bowls, 4 spoons, pastry bags (optional), cake pan, wooden spoon (to poke cake with handle), 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 to prepare the cake mix.
Divide and Color the Batter: Divide the batter into 4 small bowls and add 2 drops of food coloring to each bowl, mixing 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 ensure they stay 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 well mixed into the batter for even colors.
- 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.
Enjoy making and indulging in this delightful Spring Poke Cake! Its bright colors and moist texture are sure to bring a smile to everyone who tastes it.
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back and browse all of my easy recipes!
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
