Christmas Red Velvet Poke Cake Recipe
Indulge in the festive flavors of the holiday season with this delicious Christmas Red Velvet Poke Cake. A moist red velvet cake is drenched in sweetened condensed milk, topped with a creamy white chocolate pudding layer, and finished with a fluffy whipped topping and colorful sprinkles or crushed peppermint. This easy-to-make dessert is sure to be a hit at any holiday gathering!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes (includes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the Cake:
- 1 box red velvet cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
For the Filling:
- 1 (14 oz) can sweetened condensed milk
- 1 (3.4 oz) package instant white chocolate or cheesecake pudding mix
- 1 1/2 cups cold milk
For Topping:
- 1 (8 oz) tub whipped topping (like Cool Whip)
- Red and green sprinkles or crushed peppermint candies for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the red velvet cake mix as directed on the package and bake in the dish.
- Poke Holes: Once baked, cool the cake for 10 minutes. Use a wooden spoon handle to poke holes all over the cake.
- Add Fillings: Pour sweetened condensed milk over the warm cake. Whisk pudding mix and milk, then spread over the cake.
- Chill: Refrigerate the cake for at least 2 hours.
- Finish: Spread whipped topping over the cake and garnish with sprinkles or candies.
- Serve: Serve chilled.
Notes
- For extra flair, drizzle with white chocolate before serving.
- This cake is perfect to make a day ahead for holiday gatherings.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 35g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
