Easter Poke Cake (Print Version)

# Ingredients:

→ Cake

01 - ¾ cup whole milk
02 - ½ cup vegetable oil
03 - Pink, yellow, and blue gel food coloring
04 - 3 egg whites
05 - 15.25 oz white cake mix
06 - ½ cup greek yogurt

→ Pudding Layer

07 - 2 ¾ cups whole milk
08 - 5.1 oz instant vanilla pudding mix

→ Whipped Cream Layer

09 - Easter sprinkles or mini eggs for garnish
10 - 3 Tablespoons granulated sugar
11 - 2 cups heavy cream
12 - 1 cup sweetened shredded coconut

# Instructions:

01 - Set your oven to 350°F. Coat a 9x13-inch glass dish with grease and keep it ready.
02 - Grab a big bowl, and beat together the cake mix, egg whites, oil, greek yogurt, and milk until you get a smooth mixture (takes about 2 minutes).
03 - Split your batter into three bowls equally. Mix in a dab of pink, yellow, and blue food coloring to each one until the colors are bold you like.
04 - Spoon heaps of the colorful batters into the dish one by one, switching colors each time. Slightly swirl a butter knife through it, but don’t mix it too much.
05 - Pop the dish in the oven for 23-28 minutes. Test with a toothpick—if it pulls out clean or with tiny crumbs, it’s done. Let the cake cool fully.
06 - Use a wooden spoon handle to poke holes across the top of the cake, about two-thirds in depth. Twist the spoon a bit to make the holes bigger for better pudding absorption.
07 - Whisk together the milk and pudding mix in a large bowl for 2 minutes. It should start getting thick.
08 - Pour the pudding over the surface of the cake right away. Use a rubber spatula to press and spread it so it fills the holes.
09 - Pop it in the fridge covered for at least an hour until the pudding sets.
10 - Beat the cream and sugar in a big bowl with a hand mixer set to medium-high until peaks hold firmly (about 2 minutes).
11 - Evenly spread the whipped cream over the pudding layer. Top it off with sprinkles, coconut, and mini eggs.
12 - Keep it in the fridge, covered, for another 2 hours so the flavors come together beautifully.

# Notes:

01 - Wrap leftovers and refrigerate for up to three days.
02 - For prepping early, swap out whipped cream for Cool Whip or stabilized cream if serving hours later.
03 - Gel food coloring keeps colors bold without adding extra liquid to the batter.
04 - Plan for about 3 hours 30 minutes in total chilling time.

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