Description
Red Velvet Poke Cake is a rich, moist dessert featuring red velvet cake soaked with sweetened condensed milk or pudding, topped with whipped cream and optional toppings like crushed cookies or chocolate shavings.
Ingredients
- 1 box red velvet cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk or 1 package instant cheesecake or vanilla pudding (prepared as directed)
- 1 tub (8 oz) whipped topping (e.g., Cool Whip)
- 4 oz cream cheese (optional, softened)
- Optional toppings: crushed cookies, chocolate shavings, or sprinkles
Instructions
- Preheat the oven and prepare the red velvet cake mix according to the package instructions. Pour into a greased 9×13-inch baking pan and bake as directed.
- Let the cake cool for about 10 minutes after baking, then use the handle of a wooden spoon to poke holes evenly across the cake.
- Pour the sweetened condensed milk or prepared pudding evenly over the cake, ensuring it seeps into all the holes.
- Refrigerate the cake for at least 2 hours to allow the filling to soak in and set.
- Spread the whipped topping evenly over the chilled cake.
- If using cream cheese, blend it with the whipped topping before spreading for a tangy twist.
- Top with optional crushed cookies, chocolate shavings, or sprinkles before serving.
Notes
- Make a day ahead for better flavor and moisture.
- Store in the refrigerator for up to 4–5 days.
- Freeze without topping if necessary; add whipped topping fresh before serving.
- Try different pudding flavors or cake mixes for variety.
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
