Cadbury Creme Egg Poke Cake has double the creme egg delight ! The cake is so moist with melted creme eggs, and topped with more.
Box cake mixes are normally fairly bland and some brands downright turns into a very dry cake. BUT, a box of cake mix can come in very handy !
This Cadbury Creme Egg Poke Cake is so delicious, even decadent. Moist, almost syrupy moist, and no frosting needed.
Obviously you can add frosting if you like, skipping the top layer of pudding, or simply spread your frosting over the pudding. Easy peasy !
It started with me buying way more Cadbury Creme Eggs than I should have. Plus I had a cake box mix which needed te be used soon.
An there and then this recipe made it’s way to the oven and into our mouths ! We all enjoyed the Easter Poke Cake, and will definitely make it again.
How to cool and slice a very moist poke cake ?
- Try not to use a wire rack to cool – the cake is very moist especially at the bottom, and small pieces will stuck to the wire rack and break off. Not a train smash, but rather try cooling on a cold sheet pan.
- You can then slice the cake on the sheet pan and easily lift each slice/square using a metal cake lifter or even better an egg spatula (flipper)
Also note: it is not easy to remember where your pokes are, if you want to cut the cake as the slices above, exposing the filling. I do not much care, as I think it is rather nice to get a surprise, rather than SEE the surprise before eating.
More Easter Treat recipes you might like:
- Brownie Cheesecake Bars (Easter)
- Cadbury Creme Egg Cakes
- Easter Blondies
- No Yeast Hot Cross Buns
- Easter Brownie Bites
Cadbury Creme Egg Poke Cake
- 1 box Chocolate Cake Mix
- 3 extra-large Eggs, see notes
- 100 ml Cooking Oil, ( 3.4 oz ) see notes
- 1 cup Milk, see notes
- 1/2 cup Fresh Cream (whipping cream/double cream)
- 12 Cadbury Creme Eggs, halved, divided
- 450 ml Milk, ( 15.2 fluid oz )
- 1 -2 drops Yellow food coloring
- 1 box Vanilla Puding Mix, (4 servings size)
- Pre-heat oven to 180 deg C ( 350 deg F ) - line a 20 x 20 cm ( 8 x 8 inch ) baking tin with baking paper - cross over with the edges hanging over the sides for easy removal
- Beat the Eggs, Oil and Milk for 30 seconds on low speed - add the cake mix, then beat another 2 minutes on high speed until smooth
- Pour the batter into the prepared baking tin and bake 35 - 40 minutes or until a tester comes out clean
- Remove from the oven and let cool whilst making the Cadbury Creme Egg mixture
- In a small saicepan heat the Fresh Cream and 12 halves of the Creme Eggs, stirring continuously over low heat until melted (do not boil)
- Remove from heat and put aside
- Use a wooden spoon's end of handle and poke the cake 2.5 cm ( 1 inch ) holes apart
- Pour the melted Creme Egg mixture into the holes, starting one side, by the time you are done, pour the rest into the holes again (the cake absorbs the mixture, making it moist) - let cool completely
- Once cooled, pour the Milk into a medium mixing bowl, add Yellow coloring as per your preference, drop by drop - stir
- Add the Pudding mixture to the Milk and beat one minute (or as per the instructions on the box)
- Quickly pour the Pudding into a piping bag and fill the holes in the cake - spread the leftover pudding over the cake
- Decorate with the remaining 12 halves of the Creme Eggs and serve
- Cake will be good for an hour or two in the refrigerator (longer than that and the pudding topping will start looking weird)
- Best eaten on the day made, or store, without the pudding mixture and final Creme Eggs, covered in the refrigerator for a day - finish a short while before serving
Serving Size1 Square slice
Amount Per Serving Calories 247Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 2gCholesterol 80mgSodium 89mgCarbohydrates 29gFiber 0gSugar 21gProtein 6g
Nutrition value is not always accurate