Ingredients
Scale
For the cake:
1 box white cake mix (and ingredients called for on the box: usually water, oil, and eggs)
1 teaspoon vanilla extract
For the poke filling:
1 package (3 oz) Jello, any flavor (pastel colors recommended for Easter)
1 cup boiling water
1/2 cup cold water
For the frosting:
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
For decoration:
Easter-themed sprinkles
Mini Easter eggs
Instructions
- Prepare the cake according to the package instructions, adding 1 teaspoon of vanilla extract to the batter. Bake in a 9×13 inch pan and allow to cool.
- Once cooled, poke holes all over the cake using the handle of a wooden spoon.
- For the poke filling, dissolve Jello in boiling water, add cold water, and then pour over the cake, ensuring it fills the holes. Refrigerate for 2 hours.
- For the frosting, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the cooled cake.
- Decorate with Easter-themed sprinkles and mini Easter eggs before serving.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: according to cake mix