Description
Easter Poke Cake is an easy spring dessert that combines a fluffy vanilla cake base with a creamy vanilla pudding filling made with grape juice, then topped with light whipped cream and toasted shredded coconut. This no‑frosting poke cake stays moist, looks festive with pastel food coloring, and serves twelve. Perfect for Easter brunches, family gatherings, or any celebration needing a quick, colorful, crowd‑pleasing treat.
Ingredients
Scale
- 1 box vanilla cake mix
- 1 cup grape juice
- 1 cup shredded coconut
- 1 cup whipped cream
- 1 package instant vanilla pudding
- 2 cups milk
- Food coloring (optional)
Instructions
- Preheat oven according to cake mix instructions and prepare a 9×13 inch baking dish.
- Bake the vanilla cake mix as directed and let it cool completely.
- Once cooled, use a fork to poke holes all over the top of the cake.
- In a bowl, mix the instant vanilla pudding with milk until thickened, then pour it over the cake, filling the holes.
- Spread whipped cream over the top and sprinkle with shredded coconut. Add food coloring if desired for a festive touch.
- Chill the cake in the refrigerator for at least 2 hours before serving.
Notes
- For a richer flavor
- replace grape juice with a splash of orange juice. For a dairy‑free version
- use almond milk and coconut‑based whipped topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Easter Poke Cake, easy poke cake, spring dessert recipe, vanilla pudding cake, how to make poke cake, quick Easter dessert, festive cake ideas, pastel cake recipe, coconut poke cake, no frosting cake, easy spring baking