Celebrate Easter with a fun pastel-colored Peep Poke Cake! This fluffy vanilla cake is made with a shortcut white cake mix, poked and filled with cheesecake vanilla pudding, and topped with a sweet, creamy whipped topping, then studded with colorful Easter Peeps and crunchy Easter M&M's. Every bite of this delicious treat will have you hopping with joy!
Easter peanut M&Msor regular for the top of the cake
Instructions
Prepare the white cake in a 9x13 pan according to the package instructions, and allow it to cool completely.
Poke cake every inch with the handle of a wooden spoon or tines of a meat fork halfway into the cake.
To make the pudding, in a bowl whisk the contents of one package of cheesecake instant pudding with 2 cups of milk. Add pink food coloring, and stir until you get the desired color.
Quickly (before the pudding thickens), pour it into the holes of the cake, and smooth out the top with a spatula.
Chill the cake in the fridge for 2-3 hours or until the pudding has set.
To make the frosting, in a large mixing bowl using a hand mixer beat the contents of the remaining cheesecake pudding with powdered sugar, and ¾ cup of milk until smooth and creamy.
Gently fold in the whipped topping, then add green food coloring and stir again.
Frost the cake with the prepared frosting, and decorate with sprinkles, Easter Peeps, and Easter M&M eggs. Slice and serve.
Notes
Storing: Cover and store the cake in the fridge for up to 2-4 days.