Description
This vibrant King Cake Poke Cake brings festive Mardi Gras colors and flavors together in a delightfully moist and creamy dessert. Featuring a colorful white cake base swirled with purple, green, and yellow batters, this cake is poked and filled with melted white chocolate and condensed milk, layered with creamy vanilla and banana puddings, then topped with whipped topping and traditional Mardi Gras sprinkles. Perfect for celebrations, this cake impresses with its visual appeal and rich, smooth taste.
Ingredients
Scale
Cake
- 14.25 oz package of white cake mix (plus ingredients needed to prepare the cake mix)
- 2 teaspoons vanilla extract
- Bright Green Gel Food Coloring
- Purple Gel Food Coloring
- Yellow Gel Food Coloring
Filling
- 2 1/2 cups condensed milk
- 2 cups white chocolate chips
- 3.4 ounces package vanilla pudding mix
- 3.4 ounces package banana pudding mix
- 4 cups milk (to prepare the puddings)
Topping
- 8 ounces container whipped topping
- Green, yellow, and purple sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Pan: Grease a 9×13 inch baking dish with baking spray to prevent sticking, then set it aside.
- Prepare Cake Batter: Follow the instructions on the white cake mix package, adding 2 teaspoons of vanilla extract for extra flavor.
- Divide and Color Batter: Divide the prepared batter evenly into three separate bowls. Add purple gel food coloring to one bowl, green gel food coloring to the second, and yellow gel food coloring to the third; stir well to incorporate the colors fully.
- Swirl Batter: Alternately drop heaping spoonfuls of each colored batter randomly into the prepared baking dish to create a swirled, festive pattern.
- Bake Cake: Bake the swirled batter in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Poke: Allow the cake to cool for 10 minutes. Using the end of a wooden spoon, poke large holes all over the cake to allow filling to penetrate.
- Prepare Filling: In a medium bowl, combine 2 1/2 cups condensed milk and 2 cups white chocolate chips. Microwave for 1 minute and stir until melted and smooth; if not fully melted, microwave in 30-second increments until combined.
- Pour Filling: Pour the melted white chocolate and condensed milk mixture evenly over the poked cake, allowing it to seep into the holes.
- Prepare Puddings: Prepare vanilla and banana pudding mixes according to their package instructions by combining with the required milk (4 cups total).
- Fill Pudding Layers: First pour the prepared vanilla pudding over the cake, focusing on filling the holes, then add the banana pudding evenly on top.
- Chill Cake: Let the cake come to room temperature, then refrigerate it for at least six hours to set and fully absorb flavors.
- Frost Cake: Once chilled, frost the cake evenly with 8 ounces of whipped topping.
- Garnish: Decorate the frosted cake with green, yellow, and purple sprinkles to complete the Mardi Gras theme.
- Final Chill: Refrigerate the decorated cake for at least 1 hour before serving to ensure proper set and chilled texture.
Notes
- Use gel food coloring for vibrant colors without altering the batter consistency.
- Ensure the cake is fully cooled before poking to prevent it from breaking apart.
- Refrigeration time is important for the pudding to set and flavors to meld; do not rush this step.
- For easier cleanup, line the baking dish with parchment paper, leaving edges overhanging for easy cake removal.
- Leftovers should be stored in the refrigerator and consumed within 3-4 days for best quality.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: King Cake, Poke Cake, Mardi Gras Cake, Colorful Cake, White Chocolate Poke Cake, Vanilla Banana Pudding Cake, Festive Dessert
