Description
A festive and colorful Easter poke cake made with fluffy white cake, vibrant fruity Jello, and topped with homemade whipped cream. Perfect for spring celebrations and holiday gatherings.
Ingredients
- 1 box white cake mix (plus ingredients called for on the box: water, oil, and eggs)
- 1 teaspoon vanilla extract
- 1 package (3 oz) Jello, any flavor (pastel colors recommended)
- 1 cup boiling water
- 1/2 cup cold water
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Easter-themed sprinkles
- Mini Easter eggs
Instructions
- Prepare the white cake mix according to the package instructions, adding 1 teaspoon of vanilla extract to the batter. Bake in a 9×13-inch pan as directed (about 30 minutes) and allow the cake to cool completely.
- Once cooled, use the handle of a wooden spoon to poke holes evenly all over the cake.
- In a bowl, dissolve the Jello in 1 cup of boiling water. Stir until fully dissolved, then mix in 1/2 cup cold water.
- Carefully pour the Jello mixture over the cake, making sure it fills the holes. Refrigerate for at least 2 hours to set.
- In a mixing bowl, whip the heavy cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake.
- Decorate with Easter-themed sprinkles and mini Easter eggs before slicing and serving.
Notes
- Use different pastel Jello flavors in separate sections for a colorful effect.
- Ensure the cake is fully cooled before adding the Jello to prevent it from becoming soggy.
- Store covered in the refrigerator for up to 3 days.
- For convenience, store-bought whipped topping may be substituted for homemade whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 65 mg
