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Easter Poke Cake
This Easter Poke Cake with sweetened condensed milk filling and M&M's on top makes a great Easter dessert addition to your dinner celebration.
Course
Dessert
Cuisine
American
Keyword
Easter, White Texas Sheet Cake
Prep Time
15
minutes
minutes
Cook Time
17
minutes
minutes
Resting Time
1
hour
hour
30
minutes
minutes
Total Time
2
hours
hours
2
minutes
minutes
Servings
18
servings
Calories
362
kcal
Author
Kim Strawn
Ingredients
½
c
margarine
½
c
vegetable oil
1
c
water
2 ⅔
c
all purpose flour
1 ½
c
sugar
2
eggs
2
teaspoon
vanilla
1 ½
teaspoon
baking soda
½
teaspoon
salt
⅔
c
milk
or almond milk
½
c
sweetened condensed milk
For The Frosting
2 ½
c
powdered sugar
¼
c
margarine
melted
3
T
water
Topping
1
c
M&M candies
chopped
Instructions
Preheat oven to 350*
In a medium saucepan, melt ½ cup margarine, oil and water and bring to boil
In a mixing bowl, stir together flour and sugar. Add the boiling mixture. Stir
Stir in eggs, vanilla, baking soda, salt and milk. Pour into a greased 9x13 cake pan.
Bake at 350* for 17-20 minutes or until cake tests done
Remove from oven and let cool on counter for 30 minutes
Poke holes (see pictures above) in cake
Pour sweetened condensed milk into the holes until all the holes are filled. You won't use the whole can (it will be about ½ cup)
Refrigerate for 30 minutes
Whisk together powdered sugar, melted margarine and water
Pour over cooled cake
Sprinkle chopped pastel M&M's. Serve
Nutrition
Calories:
362
kcal
|
Carbohydrates:
61
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
23
mg
|
Sodium:
276
mg
|
Potassium:
77
mg
|
Fiber:
1
g
|
Sugar:
45
g
|
Vitamin A:
430
IU
|
Vitamin C:
1
mg
|
Calcium:
58
mg
|
Iron:
1
mg