Christmas Red Velvet Poke Cake

5 from 1 vote

Enjoy the taste of Christmas this holiday season with this Christmas red velvet poke cake - full of creamy goodness and a moist cake, it will be a welcome addition to your holiday table.

Original recipe from Yummiest Food.

Prep Time10

Cook Time25

Chill Time4

Total Time4 35

Course: Dessert

Cuisine: American

Keyword: Christmas Red Velvet Poke Cake Recipe

Servings:

Calories: 447kcal

Ingredients

Red Velvet Cake

15.25 ounce box red velvet cake mix
1¼ cups water
½ cup vegetable oil
3 large eggs

Cheesecake Flavored Instant Pudding Mix

3¾ cups cold whole milk
6.8 ounces cheesecake flavored instant pudding mix (3.4-ounce packets)

Whipped Topping and decoration

10 to 12 drops green food coloring
16 ounces whipped topping thawed (8-ounce tubs)
3 cups mini marshmallows
¼ cup red M&M’s
¼ cup green M&M’s
red sprinkles

Instructions

Red Velvet Cake

Preheat the oven to 350°F. Spray a 9x13-inch pan with baker’s spray (Baker's Joy or generic version). Set it aside.
Using a medium-sized mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the box directions.
Bake for 25 minutes.
Using a rounded handle of a wooden spoon, poke holes into the cake about ½ inch apart. Set it aside to cool.

Cheesecake Flavored Instant Pudding

Using a medium-sized mixing bowl, whisk together the pudding mixes and the cold milk for 1 to 1½ minutes, just until the pudding starts to thicken.
Evenly pour the pudding over the prepared cake. Use a spatula to smooth the pudding over the prepared cake.
Tightly cover the cake and chill in the refrigerator for 4 hours.

Whipped Topping Layer

Using a spoon, stir in the green food color into the thawed whipped topping. Stir until the color is uniform.
Remove the cake from the refrigerator. Evenly spread the tinted whipped topping over the pudding layer.
Evenly sprinkle the mini marshmallows over the tinted whipped topping layer.
Evenly sprinkle the red and green m and m’s and the red sprinkles.
Cut twelve 3-inch x 3-inch squares.

Video

Notes

It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
When you’re pouring the pudding into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure it fills the holes completely.
You can shorten the chill time to two hours, but to ensure the pudding properly sets, the longer you leave the cake in the fridge, the better.
Depending on how dark or light you want the tinted whipped topping layer, you can substitute green food coloring gel.
Add white chocolate curls on top of your cake. To make the white chocolate curls, you can use a white chocolate candy bar or white almond bark and a vegetable peeler. Carefully use gentle downward pressure against the side of the candy bar.

Nutrition