Description
Indulge in the festive flavors of Christmas with this delightful Red Velvet Poke Cake. A moist red velvet cake is soaked in creamy pudding, topped with a fluffy whipped topping, and garnished with holiday sprinkles for a dessert that’s perfect for the holiday season.
Ingredients
Scale
For the Cake:
- 1 box red velvet cake mix (plus ingredients listed on box: usually eggs, oil, and water)
For the Pudding Layer:
- 1 package (3.4 oz) instant cheesecake or vanilla pudding mix
- 2 cups cold milk
For Topping:
- 1 container (8 oz) whipped topping, thawed
- Red and green sprinkles for garnish
- Optional: white chocolate curls or crushed peppermint for topping
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking dish with nonstick spray. Prepare the red velvet cake mix according to the package instructions and pour into the prepared dish. Bake as directed, then remove from oven and let cool for 5–10 minutes.
- Add Pudding Layer: Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart. In a medium bowl, whisk together the pudding mix and cold milk until slightly thickened, about 2 minutes. Pour the pudding evenly over the cake, making sure it seeps into the holes. Use a spatula to smooth the surface.
- Chill and Top: Refrigerate the cake for at least 2 hours to chill and set. Once chilled, spread the whipped topping over the cake and garnish with red and green sprinkles, white chocolate curls, or crushed peppermint just before serving.
Notes
- For extra richness, drizzle sweetened condensed milk over the cake before adding the pudding.
- This dessert can be made a day ahead and kept refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
