Description
A colorful Easter Poke Cake with a buttery yellow base, sweetened condensed milk infusion, and topped with whipped cream, coconut, and candy eggs for a festive delight.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 cup pastel-colored gelatin (e.g., Jell-O)
- 1 tub (8 oz) whipped topping
- 1 cup shredded coconut
- Candy eggs (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare the cake mix according to the package directions, incorporating water, vegetable oil, and eggs. Mix until just combined.
- Pour the batter into your prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 15 minutes. Poke holes all over the top with a fork.
- Combine sweetened condensed milk and gelatin until thoroughly mixed. Pour over the warm cake.
- Chill the cake completely at room temperature, then refrigerate for at least 4 hours.
- Spread whipped topping over the cake and sprinkle shredded coconut on top.
- Decorate with candy eggs for a festive look.
Notes
For a different flavor, try a chocolate or lemon cake mix. Make-ahead tips: Bake a day in advance to enhance flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg