Poke cakes are a favorite in my family. Typically poke cakes are made for birthdays since they are easy to make but have an extra bit of flair plus they are super customizable which we love! Normally my Uncle or Grandma would make a Black Forest poke cake which is always delicious and honestly very impressive looking. In this version of the poke cake we are changing the colors instead of a mix and match of flavors. I made this particular recipe for Easter using pastel purple, green, and pink for more spring vibes. However you can definitely pick as many colors as you would like and go with the theme for the occasion.
Some ideas … July 4th – red, white and blue. Christmas – red and green. Halloween – Orange and Black. Superbowl- pick your teams colors! Optionally you can top with sprinkles or edible glitter for an extra festive flair.
Poke cakes in general tend to be more moist than normal cakes. Once the pudding and cool whip are added the cake will need to be stored in the fridge. The longer the cake is in the fridge the softer the cake will become and the cool whip will droop more so plan on serving soon after making for best taste.
Tie Dye Poke Cake
Colorful poke cake that can be customized for the occasion
Ingredient
Instructions
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Grease 9x13 pan and set aside. Preheat oven to 350 degrees or temperature called for on the cake instructions
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Prepare cake mix and divide evenly based on the number of food colorings you plan on using. Each food coloring gets it's on own bowl of cake batter. Stir in food coloring until well combined
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Place each color into individual piping bags or a plastic bag with the tip cut off. Alternate piping colors into prepared baking dish to create desired color pattern
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Bake for 25 minutes or until toothpick inserted into cake comes out clean
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Allow cake to cool for 10 minutes then use the end of a wooden spoon to poke holes across cake. Place holes about 1.5 inches apart. Allow cake to cool completely
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In a bowl, whisk together the milk and pudding mix until starting to thicken. Pour pudding over cooled cake and spread evenly
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Refridgerate for 30 minutes or until pudding sets
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Top with cool whip and serve!
