Easter Poke Cake
Colorful and festive Easter poke cake with vibrant gelatin colors inside a moist white cake topped with whipped frosting.
Ingredients
- 1 box white cake mix
- Ingredients called for on cake mix box (usually eggs, water, and oil)
- 1 teaspoon almond extract (optional)
- 3-4 small packages (3 oz each) gelatin in different colors (blue, pink, yellow, purple)
- 2 cups boiling water (1/2 cup for each gelatin flavor)"
- 1 container (8 oz) whipped topping, thawed
- Easter sprinkles, small chocolate eggs, or edible flowers for decoration
Instructions
- Prepare and bake the white cake according to package directions in a 9x13-inch pan.
- Allow the cake to cool for about 15 minutes after baking – until it's no longer hot but still warm.
- Using the handle of a wooden spoon, poke holes all over the cake, spacing them about 1 inch apart
- Prepare each color of gelatin separately by dissolving each package in 1/2 cup boiling water. Stir until completely dissolved, about 2 minutes. Do not add cold water.
- Carefully pour the dissolved gelatin over different sections of the cake, alternating colors to create a patchwork effect.
- Refrigerate the cake for at least 3 hours, or preferably overnight.
- Spread whipped topping over the chilled cake just before serving or up to a day in advance.
- Decorate with Easter sprinkles or other festive touches.
Notes
For the brightest colors, use slightly less boiling water than called for on the gelatin packages.
This cake actually improves after 24 hours in the refrigerator, as the flavors meld and the gelatin fully sets.
You can use sugar-free gelatin with excellent results if preferred.
Keep any leftover cake covered in the refrigerator for up to 3 days.