Red Velvet Poke Cake

This Red Velvet Poke Cake is a time-saving dessert recipe. The boxed mix and instant pudding keep the cake tender and moist while balancing the sweetness.

Prep Time15

Cook Time30

Total Time45

Servings:

Calories: 350kcal

Author: Karin and Ken

Ingredients

1 box red velvet cake mix

Ingredients listed on box

1 cup buttermilk or water
½ cup oil
3 large eggs
3.4 ounces instant cheesecake pudding mix
2 cups cold milk
8 ounces Cool Whip thawed

Optional topping

Instructions

Preheat the oven to 350°F (180°C). Grease and lightly flour a 9x13 inch baking dish or or two 9-inch round cake pans.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for about 10 minutes.
While still warm, use the handle of a wooden spoon or a straw to poke holes evenly across the cake, spacing them about 1 inch apart.
In a medium bowl, whisk together the instant cheesecake pudding mix and cold milk for about 2 minutes, until thickened but still pourable.
Slowly pour the pudding mixture over the warm cake, making sure it fills the holes. Use a spatula to gently spread it evenly across the surface.
Cover and refrigerate the cake for at least 1 hour to allow the pudding to fully set.
Once chilled, spread the Cool Whip evenly over the top of the cake. Finish with Valentine’s sprinkles just before serving.
Slice and serve chilled.

Video

Notes

Prepare your red velvet cake up to 24 hours in advance to have it ready for a party or potluck. Since this recipe needs chill time, it works out great!
Enjoy this easy poke cake for any holiday that you want! I love it for Valentine’s Day, but it works for birthdays or just because, too.
Pour the pudding onto the cake while it’s still warm to help it absorb into the holes properly.

Nutrition