Poke Cake Trio- Easter Version

Poke cakes are such an easy dessert to make, and this version has THREE different flavors in one. The base is a chocolate cake filled with hot fudge, and it’s topped with Easter favorites. The first is pink whipped cream and Easter Sundae M&Ms. The second is chocolate frosting and crushed Cadbury eggs. The final one is vanilla whipped cream and chopped mini Cadbury Creme Eggs. I highly recommend taking a bite of each!

THE STORY:

Sometimes I want to make a dessert and SOMEHOW please everyone. So I got this idea that I would make a sheet cake and separate it into three strips. I wound up doing a poke cake because everyone always loves the texture. I did chocolate for my daughter and mom, M&Ms for friends, and the Cadbury Creme Egg part for me.

TIPS:

Be sure to make the flavors cohesive even if they’re different. There’s an overlap where the cake flavors meet, so it’s really nice when it all merges together.

SPRINKLE OF CREATIVITY:

This cake would be so fun to make for any holiday. With Mother’s Day coming up, you could always do a trio of mom’s favorite or even a similar idea for anyone celebrating graduation. When it comes to red, white, and blue a fruit theme would be amazing!

Poke Cake Trio- Easter

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 box of Devils Food Cake + the ingredients listed on the package
• 1 extra egg
• 1 extra tbsp oil
• 1 (3.4 oz) package of chocolate pudding mix (not prepared)
• 1 container of chocolate fudge, heated for 30 seconds until spreadable
• 1 1/2 cups of heavy cream
• 1 tsp vanilla
• 1/3 c powdered sugar
• Pink food coloring
• Caramel sauce
• Mini Cadbury Creme Eggs, coarsely chopped
• 1 container of chocolate frosting
• Chopped Cadbury Eggs, coarsely chopped
• Easter M&Ms- I used Easter Sundae, coarsely chopped
• Sprinkles

Instructions

1. Preheat the oven to 350 degrees and spray a 13 x 9 pan with baking spray. 
2. In a bowl, combine the ingredients listed on the package PLUS one extra egg, one extra tablespoon of oil, and a box of pudding mix. 
3. Pour the batter into the pan and bake according to the package instructions. 
4. After the cake is baked, remove it from the oven. While it’s still warm, use a straw or the back of a thin wooden spoon and poke holes throughout the cake. Don’t poke them all the way to the bottom, you just want to be able to fill the cake with the topping. 
5. Pour the heated container of hot fudge over the cake and spread it into the holes with an offset spatula. Let it cool for 30 minutes and then move to the fridge to cool completely about 2 hours. 
6. Prepare the whipped cream and chop or crush the toppings. I left the amounts off so you can decide how much you’d like to put on each section! To make the whipped cream, beat the heavy cream until you see bubbles. (I use a stand mixer, but you can also use a hand mixer). Add in the powdered sugar and vanilla and beat until stiff peaks form. Divide the whipped cream into two batches and tint one pink. Just add a few drops of pink food coloring and fold it in until you don’t see any streaks. Can you use store-bought whipped topping instead? Absolutely.
7. To decorate the cake, start by adding the chocolate frosting in the center. The cake will be “glossy” from the hot fudge so just be sure to do it slowly and cover the entire middle second. Top the frosting with the chopped Cadbury eggs (crunchy ones).
8. Add the vanilla whipped cream (plain white) to the left empty side of the cake. Drizzle it with caramel topping and top with the chopped Cadbury creme eggs. Add the pink whipped cream to the right empty side and top with Easter sprinkles and the chopped M&Ms. Refrigerate or serve immediately!