CHRISTMAS RED VELVET POKE CAKE
This Christmas Red Velvet Poke Cake is a show-stopping dessert filled with sweet cream cheese pudding and topped with whipped topping and festive sprinkles. Perfect for holidays, it’s moist, rich, colourful, and incredibly easy to make.
Ingredients
For the Cake:
- 1 box red velvet cake mix plus ingredients listed on the box: usually eggs, oil, and water
- 1 3.4 oz box instant cheesecake or white chocolate pudding mix
- 2 cups cold milk
- 1 tub 8 oz whipped topping (e.g., Cool Whip), thawed
- Christmas sprinkles for garnish
Instructions
Bake the Cake:
- Prepare and bake the red velvet cake according to package instructions in a 9×13-inch pan. Let it cool for 5–10 minutes.
Poke the Cake:
- Use the handle of a wooden spoon to poke holes all over the cake.
Add the Pudding:
- In a bowl, whisk together the pudding mix and cold milk until smooth. Pour it evenly over the cake, filling the holes. Refrigerate for at least 1 hour to set.
Frost and Decorate:
- Spread the whipped topping evenly over the chilled cake. Top with festive Christmas sprinkles.
Serve:
- Slice and serve chilled. Keep leftovers refrigerated.
Notes
Make Ahead:
This cake can be made a day in advance and kept refrigerated. Customizing the Flavor:
Swap pudding flavours like vanilla, white chocolate, or even peppermint for variety. Serving Suggestions:
Serve with crushed candy canes or a drizzle of white chocolate for an extra festive touch. Storage Tips:
Store covered in the refrigerator for up to 3 days.
This cake can be made a day in advance and kept refrigerated. Customizing the Flavor:
Swap pudding flavours like vanilla, white chocolate, or even peppermint for variety. Serving Suggestions:
Serve with crushed candy canes or a drizzle of white chocolate for an extra festive touch. Storage Tips:
Store covered in the refrigerator for up to 3 days.