Unicorn Poke Cake
A whimsical and vibrant dessert that blends creamy puddings and a colorful cake, perfect for celebrations and fun baking sessions.
Ingredients
For the Cake
- 15 oz white cake mix About 1 box
- 1 cup water Essential for hydrating the dry ingredients.
- 1/2 cup vegetable oil Adds richness and moisture.
- 3 large egg whites Room temperature for better fluffiness.
- blue, purple, and pink gel food coloring For coloring the batter.
For the Pudding Filling
- 6.8 oz french vanilla instant pudding mix 2 small boxes.
- 3 3/4 cups cold whole milk Necessary for preparing the pudding.
For the Topping
- 8 oz whipped topping Thawed.
- 2.82 oz unicorn sparkle candy sprinkles About 1/2 cup.
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- Spray a 9×13 inch baking dish with non-stick baking spray.
- In a medium mixing bowl, combine the cake mix, water, vegetable oil, and egg whites. Mix on medium speed until smooth.
- Divide the batter into three separate bowls.
- Add blue gel food coloring to one bowl, purple to another, and pink to the last. Stir until well mixed.
Baking
- Drop spoonfuls of each colored batter randomly into the prepared baking dish.
- Use a toothpick or skewer to swirl the colors together.
- Bake for 25 to 28 minutes, checking for doneness at 22 minutes.
- Allow the cake to cool completely.
Pudding Filling
- Poke holes into the cooled cake using the round end of a wooden spoon.
- In a large bowl, whisk together the cold milk and pudding mix until thickened.
- Pour the pudding into the holes and spread remaining pudding on top.
Topping and Refrigeration
- Spread the thawed whipped topping over the pudding layer.
- Cover and refrigerate for at least one hour.
Serving
- Before serving, sprinkle unicorn sparkle sprinkles on top.
- Slice into 15 pieces and serve chilled.
Notes
Allow ample time for the cake to cool before filling. Using room temperature ingredients helps achieve a fluffy batter. Careful distribution of colors enhances the marbled effect.