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–+ servings
Unicorn Poke Cake

Unicorn Poke Cake: A Colorful Sweet Treat for Every Celebration

This Unicorn Poke Cake is a vibrant dessert, perfect for any celebration, combining raspberry flavors with dazzling NEON colors that delight everyone.
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Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Any 2-layer cake mix works well.
  • 1 tsp McCormick® All Natural Pure Vanilla Extract Substitute with almond extract for a unique twist.
  • ... drops Blue & Pink McCormick® Neon Food Colors Creates the dazzling hues.
For the Filling
  • 1 cup Milk Whole milk is best, but almond milk can make it dairy-free.
  • 1 tsp McCormick® Raspberry Extract Feel free to swap for strawberry or cherry extract.
  • 1 box Instant White Chocolate Pudding Mix Cheesecake pudding creates an even denser filling.
For the Topping
  • 1 container Frozen Whipped Topping Use homemade whipped cream for a fresh finish.

Equipment

  • Oven
  • Mixing bowl
  • baking dish

Method
 

Step-by-Step Instructions for Unicorn Poke Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 13x9-inch baking dish by greasing it lightly.
  2. In a large mixing bowl, combine the white cake mix with the required ingredients from the package and the vanilla extract.
  3. Divide the batter into two bowls. Add blue food color to one bowl and swirl blue and pink to the other.
  4. Drop spoonfuls of each colored batter randomly into the prepared baking dish for a playful pattern.
  5. Bake for 30 to 40 minutes. Check for doneness by inserting a toothpick.
  6. Cool the cake completely on a wire rack before poking holes.
  7. Use a wooden spoon handle to poke holes all over the cake, about an inch apart.
  8. Whisk together milk and raspberry extract. Gradually add pudding mix, stirring until thickened.
  9. Pour the pudding mixture over the cake, ensuring it fills the holes.
  10. Frost the cake with frozen whipped topping, covering the pudding layer well.
  11. Refrigerate the frosted cake for at least one hour before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 100mgSugar: 20gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Ensure the cake cools completely before poking holes. Use vivid colors for the best results.

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