Description
A delightful Christmas Red Velvet Poke Cake that combines a rich red velvet base with creamy cheesecake pudding and a festive whipped topping.
Ingredients
Scale
- 1 box red velvet cake mix (plus required ingredients on the box)
- 2 boxes (3.4 oz each) instant cheesecake pudding mix
- 4 cups cold milk
- 1 container (8 oz) whipped topping, thawed
- 1 cup white chocolate chips (optional)
- Holiday sprinkles or crushed candy canes for garnish
Instructions
- Preheat oven to 350°F (175°C). Prepare and bake the red velvet cake according to the package directions in a 9×13-inch pan.
- After baking, let the cake cool for about 10 minutes. Use the handle of a wooden spoon to poke holes evenly across the cake surface.
- Whisk together the cheesecake pudding mixes and cold milk for 2 minutes until creamy and slightly thick.
- Pour the pudding mixture evenly over the warm cake, making sure it seeps into the holes for maximum creaminess.
- Spread the whipped topping evenly over the pudding layer. Add white chocolate chips and festive sprinkles or crushed candy canes on top.
- Refrigerate for at least 2 hours before slicing and serving to let the flavors blend perfectly.
Notes
- For extra festive flair, use a mix of holiday-themed sprinkles or toppings.
- This cake can be made a day in advance for convenience.
- Ensure the cake is completely cool before adding pudding to avoid melting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg