Unicorn Poke Cake: A Magical Burst of Flavor and Color
This whimsical poke cake delights with vibrant purple, pink, and blue swirls, creamy French vanilla pudding, and whipped topping. A colorful dessert that's as enchanting to look at as it is to taste.
Servings: 12 servings
Calories: 450kcal
Ingredients
- 15.25 oz white cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 egg whites, room temperature
- Blue gel food color
- Purple gel food color
- Pink gel food color
- 6.8 oz French vanilla instant pudding mix
- 3¾ cups cold whole milk
- 8 oz whipped topping, thawed
- 2.82 oz unicorn sparkle candy sprinkles
Instructions
- Preheat oven to 350°F (175°C). Spray a 9x13-inch baking pan with non-stick spray.
- Combine white cake mix, water, vegetable oil, and egg whites. Whisk until smooth.
- Divide batter into three bowls. Add blue, purple, and pink gel colors to each. Mix to vibrant colors.
- Spoon colored batters into pan. Swirl with a toothpick for a marbled texture without overmixing.
- Bake 25–28 minutes until a toothpick comes out clean. Cool completely on a wire rack.
- Poke holes 1 inch apart with a skewer. Prepare pudding by mixing with cold milk until smooth.
- Pour pudding into poked holes. Spread whipped topping over the cake. Sprinkle with candy sprinkles.
- Chill for 1 hour to set layers before serving.
Notes
Use gel food color for vibrant hues.
Refrigeration is crucial for proper layer setting.
Cake freezes well for up to 2 months.
Refrigeration is crucial for proper layer setting.
Cake freezes well for up to 2 months.