Red Velvet Poke Cake
Red Velvet Poke Cake is moist, filled with white chocolate pudding, and topped with a fluffy cream cheese layer. Perfect make-ahead dessert.
Servings: 18 servings
Equipment
- mixing bowl (large and medium)
- rubber spatula
Ingredients
- 1 box red velvet cake mix (15.25 oz.)
- ingredients listed on cake mix box to make cake
- 1 box white chocolate instant pudding mix (3.3 oz.)
- 2 cups milk
- 4 ounces cream cheese softened
- 1 tub Cool Whip thawed (8 oz.)
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
- non-pareils or sprinkles, optional
Instructions
- Preheat oven according to cake mix directions. Grease a 9x13-inch baking dish.
- Prepare cake batter according to package instructions and pour into prepared dish.1 box red velvet cake mix, ingredients listed on cake mix box to make cake
- Bake 28-32 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool 5-10 minutes.
- Using the handle of a wooden spoon, poke holes all over the warm cake about 1 inch apart.
- In a medium bowl, whisk pudding mix and milk for about 2 minutes until smooth and slightly thickened.1 box white chocolate instant pudding mix, 2 cups milk
- Pour pudding evenly over the cake, gently pressing it into the holes with the back of a spoon.
- In a large bowl, beat cream cheese until smooth.4 ounces cream cheese
- Fold in whipped topping, powdered sugar, and vanilla until light and fluffy.1 tub Cool Whip, ¼ cup powdered sugar, ¼ teaspoon vanilla extract
- Spread evenly over the cooled cake.
- Sprinkle with non-pareils if using.non-pareils
- Cover and refrigerate at least 4 hours before serving.
Notes
🥡 STORAGE: Store covered in the refrigerator for up to 4 days
Keep the cake chilled until ready to serve
♨️ REHEATING: Not recommended, this cake is best served cold
❄️ FREEZING: Freeze individual slices wrapped tightly for up to 2 months
Thaw overnight in the refrigerator before serving
💡 TIPS FOR BEST RESULTS: Poke holes while the cake is warm so the pudding soaks in properly
Use fully softened cream cheese to prevent lumps
Chill at least 4 hours for clean slices
🍳 ALTERNATE COOKING METHODS: Bake in two 8-inch round pans and reduce bake time to 22-26 minutes
♻️ LEFTOVERS: Cut into cubes and layer into parfaits
Crumble over ice cream
📝 NOTES: Swap cake and pudding flavors to create new variations
This cake is easiest to slice after a full chill time.
For a brighter white topping, use clear vanilla extract.
Sprinkles can be added just before serving to prevent color bleeding.
Nutrition
Serving: 1slice | Calories: 181kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 297mg | Potassium: 141mg | Fiber: 1g | Sugar: 15g | Vitamin A: 139IU | Calcium: 84mg | Iron: 1mg
