Description

This Christmas Red Velvet Poke Cake is a festive and moist red velvet cake soaked in sweetened condensed milk, then topped with creamy cheesecake pudding and fluffy whipped topping. Decorated with red and green sprinkles, it’s the perfect holiday dessert that’s easy to make and always a crowd-pleaser!

Ingredients

Units Scale

For the Cake:

1 box red velvet cake mix (plus ingredients listed on the box: eggs, oil, and water)

For the Filling:

1 can (14 oz) sweetened condensed milk
1 package (3.4 oz) cheesecake instant pudding mix
2 cups cold milk

For the Topping:

1 container (8 oz) whipped topping (Cool Whip), thawed
Red and green sprinkles
White chocolate shavings (optional)

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Instructions

Bake the Cake – Preheat oven to 350°F (175°C). Prepare the red velvet cake batter according to the package instructions. Pour into a greased 9×13-inch baking dish and bake as directed. Let cool for about 10 minutes.
Poke the Cake – Using the end of a wooden spoon or a straw, poke holes all over the cake, spacing them about an inch apart.
Add the Filling – Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes.
Make the Pudding Layer – In a bowl, whisk together the cheesecake pudding mix and cold milk until thickened (about 2 minutes). Spread evenly over the cake.
Chill – Cover and refrigerate the cake for at least 1-2 hours, allowing it to soak up the flavors.
Top with Whipped Cream – Spread the thawed whipped topping over the pudding layer.
Decorate – Sprinkle red and green sprinkles on top. Add white chocolate shavings for extra flair. Serve & Enjoy! Slice and serve chilled for a deliciously festive treat.

Notes

You can substitute the cheesecake pudding with vanilla or white chocolate pudding.
For a homemade touch, use fresh whipped cream instead of Cool Whip.
Store leftovers covered in the refrigerator for up to 3 days.