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Red Velvet Poke Cake

A moist and rich red velvet poke cake infused with creamy pudding and topped with whipped cream, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box Red Velvet Cake Mix Follow package instructions for baking.
Pudding Ingredients
  • 4 cups milk Use whole milk for creaminess.
  • 2 boxes cheesecake instant pudding mix Can substitute with vanilla pudding mix for a different flavor.
Topping Ingredients
  • 8 oz Cool Whip Can use homemade whipped cream.
  • to taste Chocolate shavings or mini chocolate chips For decoration.
  • to taste Christmas sprinkles For decoration; can change with seasons.

Method
 

Preparation of Cake
  1. Preheat the oven and prepare the Red Velvet Cake Mix according to package instructions. Bake it in a 9x13 baking dish.
  2. Once baked, remove from oven and poke holes all over the cake surface using a spoon while it is still warm.
Preparing Pudding
  1. In a bowl, combine the cheesecake pudding mix with 4 cups of milk as per the package instructions. Allow it to thicken.
  2. Pour the pudding mixture over the warm cake, allowing it to fill the holes.
Topping the Cake
  1. Cover the cake with Cool Whip evenly.
  2. Sprinkle chocolate shavings or mini chocolate chips on top, followed by Christmas sprinkles.
Chilling
  1. Refrigerate the cake for at least two hours to allow the flavors to meld.

Notes

Store leftover cake slices in an airtight container in the refrigerator for up to three days.