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Easter dessert has a way of becoming an afterthought. You spend all that time on the ham, the potatoes, the deviled eggs—and by the time dessert rolls around, everyone’s full and you’re exhausted. A fancy layer cake sounds nice in theory, but who has the energy for that?
Here’s where poke cakes come in. They’re the secret weapon of holiday baking. You bake a simple cake, poke some holes in it (hence the name), and pour in something magical—pudding, Jell-O, sweetened condensed milk—that soaks down into every bite. The result is a dessert that tastes like you fussed for hours when really, you just let the fridge do the work.
Poke cakes have been around since the 1970s for good reason . They’re forgiving, they feed a crowd, and they actually get better when you make them ahead. For Easter, they’re especially perfect because you can play with pastel colors, spring flavors, and all those cute seasonal candies.
I’ve rounded up 18 poke cake recipes that range from classic to creative. Some look like Easter baskets. Others hide surprises inside. All of them will make your holiday table a little more fun and a lot less stressful.
1. Easter Bunny Poke Cake
This is the poke cake that started it all—a whimsical bunny face staring up from your dessert table. The vanilla cake gets soaked with creamy pudding, then frosted and decorated with coconut fur, candy eyes, and a fluffy marshmallow tail. Kids absolutely lose it over this one .
Recipe Metadata:
Time to Make: 3 hours (includes chilling)
Servings: 12-15
Ingredients:
- 1 box white cake mix (plus eggs, oil, and water according to package)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
- 1 (8 oz) container whipped topping, thawed
- 1 cup shredded coconut
- Pink and green food coloring
- Mini marshmallows (for tail and cheeks)
- Black decorating gel or mini chocolate chips (for eyes and nose)
- Pink candy melts or pink M&Ms (for ears)
- Easter sprinkles and candy eggs for decoration
Recipe Steps:
- Bake cake according to package directions in a 9×13 pan. Let cool 10-15 minutes.
- Use the handle of a wooden spoon to poke holes all over the warm cake, about 1 inch apart.
- Whisk pudding mix with cold milk until thickened. Pour over cake, guiding it into holes.
- Refrigerate for at least 2 hours or overnight.
- Spread whipped topping evenly over chilled cake.
- Tint some coconut pink for ears and some green for grass by shaking with food coloring in a bag.
- Sprinkle white coconut over most of cake to create bunny “fur.”
- Place pink candy melt ears at top of bunny head, add marshmallow tail and cheeks.
- Use decorating gel or chocolate chips for eyes and nose.
- Sprinkle green coconut around edges for grass. Add candy eggs and sprinkles.
- Chill another 30 minutes before serving.
2. Classic Jell-O Easter Poke Cake
This is the version your grandmother probably made. Bright, fruity Jell-O in pastel shades soaks into a vanilla cake, creating those signature colorful streaks when you slice into it. It’s refreshing, light, and tastes like spring .
Recipe Metadata:
Time to Make: 3 hours 45 minutes
Servings: 12
Ingredients:
- 1 box white cake mix (plus eggs, oil, and water according to package)
- 1 (3 oz) box Jell-O in pastel flavor (strawberry, lime, or orange)
- 1 cup boiling water
- 1 cup cold water
- 1 (8 oz) container whipped topping, thawed
- 1/2 cup shredded coconut (optional)
- 1/4 cup pastel sprinkles or mini candy eggs
Recipe Steps:
- Bake cake in a 9×13 pan according to package directions. Cool 10 minutes.
- Poke holes all over cake with a fork or wooden spoon handle.
- Dissolve Jell-O in boiling water, then stir in cold water. Let cool slightly.
- Slowly pour Jell-O over cake, filling the holes.
- Refrigerate at least 3 hours until Jell-O is set.
- Spread whipped topping evenly over cake.
- Sprinkle with coconut and pastel sprinkles or candy eggs.
- Serve chilled.
3. Tie-Dye Easter Poke Cake
This one is as fun to make as it is to eat. You divide the cake batter into three bowls, tint each a different pastel color, then swirl them together before baking. When you slice into it, every piece looks like a little piece of Easter art .
Recipe Metadata:
Time to Make: 3 hours
Servings: 12-15
Ingredients:
- 1 box white cake mix (plus eggs, oil, and water according to package)
- Gel food coloring in pastel shades (pink, yellow, blue, purple)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
- 1 (8 oz) container whipped topping, thawed
- Easter sprinkles and candy for decoration
Recipe Steps:
- Prepare cake batter according to package directions.
- Divide batter evenly into 3 bowls. Add a few drops of different pastel food coloring to each bowl.
- Spoon colored batters randomly into a greased 9×13 pan.
- Gently swirl with a knife—just a few turns, don’t overmix.
- Bake according to package directions. Cool 10-15 minutes.
- Poke holes all over cake with wooden spoon handle.
- Whisk pudding mix with cold milk until thickened. Pour over cake.
- Refrigerate at least 2 hours.
- Spread whipped topping over cake.
- Decorate with sprinkles and Easter candies.
- Slice and serve chilled.
4. Lemon Coconut Easter Poke Cake
Lemon and coconut taste like sunshine, which makes them perfect for Easter. The tangy lemon pudding cuts through the sweetness, and toasted coconut on top adds texture and flavor. This one feels a little more grown-up but still totally kid-friendly .
Recipe Metadata:
Time to Make: 3 hours
Servings: 12-15
Ingredients:
- 1 box lemon cake mix (or white cake mix with 2 tablespoons lemon zest added)
- 2 (3.4 oz) boxes instant lemon pudding mix
- 4 cups cold milk
- 1 (8 oz) container whipped topping, thawed
- 1 cup shredded coconut, toasted
- Lemon zest for garnish
Recipe Steps:
- Bake cake according to package directions in a 9×13 pan. Cool 10-15 minutes.
- Poke holes all over cake with wooden spoon handle.
- Whisk lemon pudding mix with cold milk until thickened. Pour over cake.
- Refrigerate at least 2 hours.
- Spread whipped topping over cake.
- Sprinkle toasted coconut evenly over top.
- Garnish with fresh lemon zest if desired.
- Serve chilled.
5. Easter Basket Poke Cake
This one looks like a woven Easter basket filled with goodies. A chocolate cake base gets soaked with sweetened condensed milk, then topped with coconut “grass” and plenty of candy eggs. It’s a showstopper .
Recipe Metadata:
Time to Make: 3 hours
Servings: 12-15
Ingredients:
- 1 box chocolate or devil’s food cake mix
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container whipped topping, thawed
- 2 cups shredded coconut
- Green food coloring
- Assorted candy eggs (jelly beans, Robin’s Eggs, Mini Eggs)
Recipe Steps:
- Bake chocolate cake according to package directions in a 9×13 pan. Cool 10-15 minutes.
- Poke holes all over cake with wooden spoon handle.
- Pour sweetened condensed milk evenly over cake, filling holes.
- Refrigerate at least 2 hours.
- Toss shredded coconut with a few drops of green food coloring in a bag until evenly tinted.
- Spread whipped topping over chilled cake.
- Sprinkle green coconut evenly over topping.
- Arrange candy eggs in clusters to look like they’re nestled in the basket.
- Serve chilled.
6. Carrot Cake Poke Cake with Cream Cheese Filling
All the flavor of carrot cake, but easier. Spiced cake gets soaked with vanilla pudding, then topped with a tangy cream cheese layer instead of traditional frosting. The cream cheese soaks in just enough to make every bite perfect .
Recipe Metadata:
Time to Make: 3 hours 30 minutes
Servings: 12-15
Ingredients:
- 1 box spice cake mix (or carrot cake mix)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping, thawed
- 1/2 cup chopped pecans or walnuts (optional)
- Carrot-shaped candies for decoration
Recipe Steps:
- Bake spice cake according to package directions in a 9×13 pan. Cool 10-15 minutes.
- Poke holes all over cake with wooden spoon handle.
- Whisk vanilla pudding mix with cold milk until thickened. Pour over cake.
- Refrigerate at least 2 hours.
- Beat cream cheese and powdered sugar until smooth. Fold in whipped topping.
- Spread cream cheese mixture over chilled cake.
- Sprinkle with chopped nuts if desired.
- Decorate with carrot candies.
- Refrigerate at least 30 minutes before serving.
7. Peeps Poke Cake
This one lets those adorable marshmallow Peeps do the decorating work for you. After the cake is frosted, you arrange pastel Peeps on top in a whimsical pattern. They get slightly toasty if you hit them with a kitchen torch, or stay soft and sweet if you leave them be .
Recipe Metadata:
Time to Make: 3 hours
Servings: 12-15
Ingredients:
- 1 box white cake mix
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
- 1 (8 oz) container whipped topping, thawed
- Assorted marshmallow Peeps in pastel colors
- Pastel sprinkles
- Candy eggs for decoration
Recipe Steps:
- Bake cake according to package directions in a 9×13 pan. Cool 10-15 minutes.
- Poke holes all over cake with wooden spoon handle.
- Whisk pudding mix with cold milk until thickened. Pour over cake.
- Refrigerate at least 2 hours.
- Spread whipped topping evenly over cake.
- Arrange Peeps on top in a fun pattern—bunnies and chicks work well.
- Sprinkle with pastel sprinkles and add candy eggs around the Peeps.
- For toasty Peeps, use a kitchen torch briefly (optional).
- Serve chilled.
8. Chocolate Cadbury Creme Egg Poke Cake
This one is for the people who wait all year for Cadbury Creme Eggs. A rich chocolate cake gets soaked with sweetened condensed milk and chocolate fudge, then actual mini Creme Eggs get tucked into the holes. Every slice has a gooey surprise .
Recipe Metadata:
Time to Make: 3 hours
Servings: 12-15
Ingredients:
- 1 box devil’s food cake mix (plus eggs, oil, water)
- 1 (14 oz) can sweetened condensed milk
- 100g dark chocolate, melted
- 2 packets mini Cadbury Creme Eggs
- 1 (8 oz) container whipped topping, thawed (or 450ml double cream, whipped with 2 tbsp powdered sugar)
- 5 Oreo cookies, crushed
- Malteeser bunnies and jelly carrots for decoration (optional)
Recipe Steps:
- Bake cake according to package directions in a 20-inch square pan. Cool completely.
- Poke holes all over cake with wooden spoon handle.
- Warm condensed milk slightly, then whisk in melted dark chocolate until smooth.
- Pour half the chocolate mixture over cake, filling holes.
- Press mini Creme Eggs into the holes (unwrap them first).
- Pour remaining chocolate mixture over top and smooth with a spatula.
- Refrigerate at least 2 hours.
- Whip cream with powdered sugar until stiff peaks form (or use thawed whipped topping).
- Spread whipped cream over cake.
- Sprinkle with crushed Oreos.
- Decorate with Malteeser bunnies and jelly carrots.
- Serve chilled—small slices, this one is rich!
9. Pistachio Easter Poke Cake
The pale green color of pistachio pudding is perfect for Easter, and the nutty flavor pairs beautifully with vanilla cake. This one feels a little unexpected and very sophisticated, but it’s just as easy as the rest .
Recipe Metadata:
Time to Make: 3 hours
Servings: 12-15
Ingredients:
- 1 box white or yellow cake mix
- 2 (3.4 oz) boxes instant pistachio pudding mix
- 4 cups cold milk
- 1 (8 oz) container whipped topping, thawed
- 1/2 cup chopped pistachios
- Green food coloring (optional, for brighter color)
Recipe Steps:
- Bake cake according to package directions in a 9×13 pan. Cool 10-15 minutes.
- Poke holes all over cake with wooden spoon handle.
- Whisk pistachio pudding mix with cold milk until thickened. (It will be pale green.)
- Pour pudding over cake, filling holes.
- Refrigerate at least 2 hours.
- Spread whipped topping over cake.
- Sprinkle with chopped pistachios.
- Serve chilled.
10. Strawberries and Cream Poke Cake
This one tastes like spring in a pan. Vanilla cake gets soaked with strawberry Jell-O, then topped with a creamy layer and fresh strawberries. It’s light, fruity, and absolutely gorgeous .
Recipe Metadata:
Time to Make: 3 hours 30 minutes
Servings: 12-15
Ingredients:
- 1 box white cake mix
- 1 (3 oz) box strawberry Jell-O
- 1 cup boiling water
- 1 cup cold water
- 1 (8 oz) container whipped topping, thawed
- 1 cup sliced fresh strawberries
- White chocolate curls or shavings (optional)
Recipe Steps:
- Bake cake according to package directions in a 9×13 pan. Cool 10 minutes.
- Poke holes all over cake with fork or wooden spoon handle.
- Dissolve strawberry Jell-O in boiling water, then stir in cold water.
- Pour Jell-O over cake, filling holes.
- Refrigerate at least 3 hours until set.
- Spread whipped topping over cake.
- Arrange fresh strawberry slices on top.
- Garnish with white chocolate if desired.
- Serve chilled.
11. Poke Cake Trio: Three Flavors in One
Can’t decide on one flavor? Make three. This genius idea divides a chocolate cake into three sections, each with a different filling and topping. One gets pink whipped cream and M&Ms, another gets chocolate frosting and crushed Cadbury eggs, and the third gets vanilla whipped cream and chopped Creme Eggs. Everyone finds their favorite .
Recipe Metadata:
Time to Make: 3 hours 30 minutes
Servings: 15
Ingredients:
- 1 box devil’s food cake mix
- 1 extra egg (beyond package directions)
- 1 extra tablespoon oil (beyond package directions)
- 1 (3.4 oz) box chocolate pudding mix (added dry to batter)
- 1 container chocolate fudge, heated until spreadable
- 1 1/2 cups heavy cream
- 1 tsp vanilla
- 1/3 cup powdered sugar
- Pink food coloring
- Caramel sauce
- Mini Cadbury Creme Eggs, chopped
- 1 container chocolate frosting
- Crunchy Cadbury Eggs, chopped
- Easter M&Ms (Sundae variety), chopped
- Sprinkles
Recipe Steps:
- Preheat oven to 350°F. Spray a 9×13 pan.
- Combine cake mix with package ingredients PLUS one extra egg, one extra tablespoon oil, and dry pudding mix. Bake according to package directions.
- While warm, poke holes all over the cake with a straw or wooden spoon handle.
- Pour heated chocolate fudge over cake, spreading into holes. Cool for 30 minutes, then refrigerate for 2 hours.
- Make whipped cream: beat heavy cream until bubbly, add powdered sugar and vanilla, beat to stiff peaks. Divide in half and tint one half pink.
- Visualize the cake in three sections lengthwise.
- For the middle section: spread chocolate frosting, top with chopped crunchy Cadbury eggs.
- For the left section: spread vanilla whipped cream, drizzle with caramel, top with chopped Creme Eggs.
- For the right section: spread pink whipped cream, top with chopped M&Ms and sprinkles.
- Refrigerate or serve immediately.
12. Coconut Cream Easter Poke Cake
Coconut lovers, this one’s for you. Vanilla cake gets soaked with coconut pudding, then topped with whipped cream and plenty of toasted coconut. The toasted flakes add crunch and nuttiness that takes it over the top .
Recipe Metadata:
Time to Make: 3 hours
Servings: 12-15
Ingredients:
- 1 box white cake mix
- 2 (3.4 oz) boxes instant coconut cream pudding mix (or vanilla with 1 tsp coconut extract)
- 4 cups cold milk
- 1 (8 oz) container whipped topping, thawed
- 1 1/2 cups shredded coconut, toasted
- White chocolate curls (optional)
Recipe Steps:
- Bake cake according to package directions in a 9×13 pan. Cool 10-15 minutes.
- Poke holes all over cake with wooden spoon handle.
- Whisk coconut pudding mix with cold milk until thickened. Pour over cake.
- Refrigerate at least 2 hours.
- Spread whipped topping over cake.
- Sprinkle toasted coconut evenly over top.
- Add white chocolate curls if desired.
- Serve chilled.
13. Lemon Blueberry Poke Cake
Lemon and blueberry are a classic spring pairing. This version uses lemon cake (or vanilla with lemon zest) and blueberry Jell-O for the filling. The combination is bright, fruity, and tastes like sunshine .
Recipe Metadata:
Time to Make: 3 hours 30 minutes
Servings: 12-15
Ingredients:
- 1 box lemon cake mix (or white cake mix with 2 tbsp lemon zest)
- 1 (3 oz) box berry blue Jell-O
- 1 cup boiling water
- 1 cup cold water
- 1 (8 oz) container whipped topping, thawed
- Fresh blueberries for garnish
- Lemon zest for garnish
Recipe Steps:
- Bake lemon cake according to package directions in a 9×13 pan. Cool 10 minutes.
- Poke holes all over cake with fork or wooden spoon handle.
- Dissolve blue Jell-O in boiling water, then stir in cold water.
- Pour Jell-O over cake, filling holes.
- Refrigerate at least 3 hours until set.
- Spread whipped topping over cake.
- Garnish with fresh blueberries and lemon zest.
- Serve chilled.
14. Easter Egg Hunt Poke Cake
This one is pure fun. After you pour the filling and before you add the topping, you hide mini candy eggs in the holes. When you slice the cake, people find little candy surprises inside. Kids go crazy for this .
Recipe Metadata:
Time to Make: 3 hours
Servings: 12-15
Ingredients:
- 1 box white or yellow cake mix
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
- 1 cup mini candy eggs (Robin’s Eggs, Mini M&Ms, or small jelly beans)
- 1 (8 oz) container whipped topping, thawed
- Green food coloring
- 1 cup shredded coconut
- Additional candy eggs for top
Recipe Steps:
- Bake cake according to package directions in a 9×13 pan. Cool 10-15 minutes.
- Poke holes all over cake with wooden spoon handle (make holes slightly larger than usual).
- Whisk pudding mix with cold milk until thickened.
- Drop a few mini candy eggs into each hole.
- Pour pudding over cake, covering holes and eggs.
- Refrigerate at least 2 hours.
- Tint coconut green by shaking with food coloring in a bag.
- Spread whipped topping over cake.
- Sprinkle green coconut over topping.
- Arrange additional candy eggs on top.
- Serve chilled, and warn people about the hidden eggs!
15. Funfetti Easter Poke Cake
Funfetti makes everything better. Rainbow sprinkles in the cake, pastel pudding filling, and more sprinkles on top—this one is pure joy on a plate. It’s especially perfect if kids will be at your Easter gathering .
Recipe Metadata:
Time to Make: 3 hours
Servings: 12-15
Ingredients:
- 1 box Funfetti cake mix (or white cake mix with 1/4 cup rainbow sprinkles)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
- 1 (8 oz) container whipped topping, thawed
- Pastel sprinkles and jimmies
- Candy eggs for decoration
Recipe Steps:
- Bake Funfetti cake according to package directions in a 9×13 pan. Cool 10-15 minutes.
- Poke holes all over cake with wooden spoon handle.
- Whisk vanilla pudding mix with cold milk until thickened. Pour over cake.
- Refrigerate at least 2 hours.
- Spread whipped topping over cake.
- Generously sprinkle with pastel sprinkles and jimmies.
- Arrange candy eggs on top.
- Serve chilled.
16. White Chocolate Raspberry Poke Cake
This one feels fancy but couldn’t be simpler. Raspberry Jell-O soaks into vanilla cake, and white chocolate pudding adds creamy richness on top. The combination of tart and sweet is absolutely perfect .
Recipe Metadata:
Time to Make: 3 hours 30 minutes
Servings: 12-15
Ingredients:
- 1 box white cake mix
- 1 (3 oz) box raspberry Jell-O
- 1 cup boiling water
- 1 cup cold water
- 2 (3.4 oz) boxes instant white chocolate pudding mix
- 4 cups cold milk
- 1 (8 oz) container whipped topping, thawed
- Fresh raspberries for garnish
- White chocolate shavings
Recipe Steps:
- Bake white cake according to package directions in a 9×13 pan. Cool 10 minutes.
- Poke holes all over cake with fork or wooden spoon handle.
- Dissolve raspberry Jell-O in boiling water, then stir in cold water.
- Pour Jell-O over cake, filling holes.
- Refrigerate at least 2 hours until set.
- Whisk white chocolate pudding mix with cold milk until thickened.
- Pour pudding over Jell-O layer, spreading evenly.
- Refrigerate another 30 minutes.
- Spread whipped topping over pudding layer.
- Garnish with fresh raspberries and white chocolate shavings.
- Serve chilled.
17. S’mores Easter Poke Cake
This one takes a chocolate cake base, pokes it full of holes, and pours in sweetened condensed milk and melted chocolate. Then it gets topped with toasted marshmallow cream and crushed graham crackers. It’s like a campfire treat in Easter form .
Recipe Metadata:
Time to Make: 3 hours
Servings: 12-15
Ingredients:
- 1 box chocolate cake mix
- 1 (14 oz) can sweetened condensed milk
- 1 cup chocolate fudge sauce, warmed
- 2 cups marshmallow creme or fluff
- 1 cup crushed graham crackers
- Mini marshmallows for topping
- Chocolate Easter eggs for decoration
Recipe Steps:
- Bake chocolate cake according to package directions in a 9×13 pan. Cool 10-15 minutes.
- Poke holes all over cake with wooden spoon handle.
- Mix sweetened condensed milk with warm fudge sauce.
- Pour mixture over cake, filling holes.
- Refrigerate at least 2 hours.
- Warm marshmallow creme slightly so it’s spreadable.
- Spread marshmallow layer over cake.
- Sprinkle with crushed graham crackers.
- Add mini marshmallows on top.
- If desired, toast marshmallows with kitchen torch.
- Decorate with chocolate Easter eggs.
- Serve chilled or at room temperature.
18. Easter Sunrise Poke Cake
This one uses multiple Jell-O colors to create a sunrise effect when you slice into it. Layers of orange, pink, and yellow Jell-O soak into vanilla cake, creating a beautiful gradient. It’s almost too pretty to eat—almost .
Recipe Metadata:
Time to Make: 4 hours
Servings: 12-15
Ingredients:
- 1 box white cake mix
- 1 (3 oz) box orange Jell-O
- 1 (3 oz) box strawberry Jell-O
- 1 (3 oz) box lemon Jell-O
- 3 cups boiling water (1 cup per flavor)
- 3 cups cold water (1 cup per flavor)
- 1 (8 oz) container whipped topping, thawed
- Fruit slices for garnish (orange, strawberry, lemon)
Recipe Steps:
- Bake white cake according to package directions in a 9×13 pan. Cool completely.
- Visualize cake in thirds lengthwise. Use foil strips to section if desired.
- Poke holes in first section only. Dissolve orange Jell-O in 1 cup boiling water, add 1 cup cold water. Pour over first section only.
- Refrigerate 1 hour to set.
- Repeat with strawberry Jell-O in middle section, refrigerate 1 hour.
- Repeat with lemon Jell-O in last section, refrigerate 1 hour.
- Once all Jell-O is set, spread whipped topping over entire cake.
- Garnish with fruit slices corresponding to each section.
- Serve chilled, slicing across to show the color gradient.
