Unicorn Poke Cake

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Unicorn Poke Cake is a magical and colorful combination of moist cake, creamy pudding, whipped topping, and dreamy decoration. An easy way to unleash your inner unicorn!

Prep Time20

Cook Time25

Rest and Chill Time1 30

Total Time2 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 293kcal

Author: Jennifer Fishkind

Ingredients

15 ounces (or 432g) white cake mix (I used Duncan Hines brand)
1 cup water
½ cup vegetable oil
3 egg whites room temperature
Blue gel food color I used neon blue
Purple gel food color I used regal purple
Pink gel food color I used neon pink
6.8 ounces (2 3.4 ounce -or- 96g) french vanilla instant pudding mix (I used Jell-O brand)
3¾ cups cold whole milk
8 ounces (or 226g) whipped topping thawed
2.82 ouncs (or 80g) Unicorn sparkle candy sprinkles (I used the CandiFetti brand)

Instructions

Preheat the oven to 350*. Spray a 9x13 baking dish with a nonstick baking spray (Baker’s Joy or a generic version)
Add the cake mix, water, vegetable oil and egg whites to a medium size (2-3 quarts) mixing bowl. Use a handheld mixer on medium speed to mix the ingredients until completely combined and no visible cake mix lumps remain.
15 ounces (or 432g) white cake mix, 1 cup water, ½ cup vegetable oil, 3 egg whites
Equally divide the cake mix into 3 smaller bowls. (I recommend using glass bowls or even disposable bowls, since this is when you will be adding the gel food color. Glass bowls usually do not stain)
Add 3-4 drops of the blue gel food color, depending on how light or dark you are wanting, to one bowl. Stir well until no streaks of blue remain.
Blue gel food color
For the purple, add 5-7 drops, again depending on how light or dark you are wanting, to one of the remaining untinted cake batter bowls. Stir well until no streaks of purple remain.
Purple gel food color
Add 5-7 drops of the pink food color gel to the remaining bowl. Stir well until no streaks remain.
Pink gel food color
Drop spoonfuls of the tinted cake mix into the prepared baking dish. Once all of the tinted cake mix has been added, use a toothpick or bamboo skewer to gently swirl the tinted cake batter. Bake for 25-28 minutes, until a toothpick inserted comes out clean. (Keep in mind that all ovens bake differently, so begin checking the cake at the 22 minute mark) Remove the cake from the oven and allow the cake to cool completely.
Once completely cooled, use the round end of a wooden spoon to poke holes about an inch apart.
Add the cold milk and pudding mixes to a large (4-5 quarts) mixing bowl. Use a handheld mixer on low, or a whisk, to mix the pudding for about 2-3 minutes until it begins to thicken well.
6.8 ounces (2 3.4 ounce -or- 96g) french vanilla instant pudding mix, 3¾ cups cold whole milk
Spoon the pudding into the holes until they are filled. Once the holes are filled, spoon the remaining pudding over the cake. Use either a silicone spatula or an offset spatula to spread the pudding.
Spoon the 8 ounce container of thawed whipped topping on top of the pudding layer. Use a silicone spatula, or an offset spatula to smooth the whipped topping over the pudding. Cover and chill in the refrigerator for 1 hour.
8 ounces (or 226g) whipped topping
Remove the cake from the refrigerator. Sprinkle ½ cup of unicorn sparkle sprinkles over the whipped topping layer. Slice the cake 3 slices x 5 slices. Keep refrigerated until ready to serve. Store any leftovers covered in the refrigerator for up to 3 days.
2.82 ouncs (or 80g) Unicorn sparkle candy sprinkles

Notes

Storage:

To Store: Store any leftovers covered in the refrigerator for up to 3 days.
To Freeze: I do not recommend freezing this cake as the pudding does not freeze and thaw well.

Tips:

Customize Your Colors: This poke cake recipe is so easy to customize for any themed party or holiday. Simply switch up the gel food colors to match your celebration. I strongly recommend using the gel food color instead of regular food colors. You will end up adding less extra moisture with gel food color.
Pipe The Pudding: For more accuracy, you can add the pudding to a disposable piping bag or ziploc with the corner snipped off to fill the holes instead of spreading with a spoon.
How To Make The Holes: To poke holes, I recommend using a large round wooden spoon handle or other similar-sized object so that the holes are fairly big and the pudding has plenty of room to be piped in between.
Cool Your Cake: You should let this cake cool for 1 hour in the fridge before frosting with Cool Whip and to allow the pudding to set properly. Otherwise you may end up with a soggy bottom.
Go With Glass: I recommend using glass bowls or even disposable bowls when coloring the cake batter. Glass bowls usually do not stain and are easier to clean.
Cook The Cake: You will know your cake is done baking when a toothpick inserted in the center comes away clean and the top bounces back when gently tapped. Every oven cooks differently, so begin checking the cake at the 22 minute mark.
Pick Another Poke Cake: Poke cake dessert recipes can be customized with your favorite flavors of cake mix and filling. Try my Boston Cream Poke Cake, Eggnog Poke Cake, Cookies and Cream Poke Cake, Hot Chocolate Poke Cake, and more for other fun flavor combinations.

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