A soft, moist Easter Poke Cake filled with creamy pudding and topped with fluffy whipped topping and festive candy decorations.

Scale

2 ½ cups all-purpose flour

2 cups sugar

2 ½ tsp baking powder

½ tsp salt

½ cup butter

4 eggs

1 cup milk

2 tsp vanilla

1 package vanilla pudding mix

2 cups cold milk

8 oz whipped topping

Food coloring

Mini candy eggs

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Bake cake in 9×13 pan at 350°F for 30–35 minutes.

Cool slightly, poke holes across cake.

Prepare pudding and pour over cake.

Spread whipped topping.

Decorate and chill 2 hours before serving.

Chill well for clean slices and best texture.