Easter Poke Cake
A delightful and festive dessert that combines a soft cake, creamy sweetened condensed milk, fluffy whipped cream, and colorful Easter candies, perfect for any Easter celebration.
Ingredients
Cake Ingredients
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
Topping Ingredients
- 1 14 oz can sweetened condensed milk
- 1 8 oz tub whipped topping
- Assorted Easter candies (e.g., jellybeans, chocolate eggs)
- Food coloring (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a bowl, mix the cake mix with water, vegetable oil, and eggs according to package instructions. Pour the batter into the prepared baking dish.
- Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the top of the cake.
Assembly
- In a separate bowl, combine the sweetened condensed milk with a few drops of food coloring, if desired. Pour it slowly over the cake, making sure it seeps into the holes.
- Let the cake cool completely. Then, spread the whipped topping over the top.
- Decorate with assorted Easter candies for a festive touch before serving.
Notes
Make sure to let the cake cool completely before spreading the whipped topping to maintain its fluffy texture. Feel free to mix and match the types of Easter candies for decoration. For an extra colorful cake, try adding more drops of food coloring to the sweetened condensed milk.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 3gSodium: 250mgSugar: 20g
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