Description
A sweet, easy Easter dessert that looks festive and is great for spring celebrations.
Ingredients
Scale
- 1 box white or vanilla cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 to 2 boxes instant vanilla or cheesecake pudding
- Milk for the pudding (check package directions)
- Food coloring in pastel shades (pink, blue, green, yellow)
- 1 cup whipped topping or whipped cream
- 1 cup sweetened shredded coconut (optional)
- Candy decorations (jelly beans, mini eggs, marshmallows, candy eyes)
Instructions
- Bake the cake according to the box directions in a greased 9×13 pan. Let it cool for about 15 to 20 minutes.
- Poke holes all over the cake using the handle of a wooden spoon, spaced about 1 inch apart.
- Mix your instant pudding with cold milk until smooth, dividing into bowls and tinting as desired.
- Spoon the pudding over the cake, letting it soak into the holes; use a spatula to spread any extra pudding across the top.
- Chill in the fridge for at least 2 hours to let the pudding set.
- Frost the top with whipped topping and sprinkle with coconut for decoration.
- Decorate with jelly beans, mini eggs, marshmallows, or candy eyes to create a festive look.
Notes
Allow the cake to cool before poking and make sure to chill before topping for best results. Keep decorations crunchy by adding them just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg