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Christmas Red Velvet Poke Cake

close up shot of a slice of Christmas Red Velvet Poke Cake topped with mini marshmallows and m&ms on a plate
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 Time 10 mins
Cook Time 25 mins
Chill Time 4 hrs
Total Time 4 hrs 35 mins
Course Dessert
Cuisine American
Servings 12
Calories 447 kcal


Red Velvet Cake

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

Cheesecake Flavored Instant Pudding Mix

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

Whipped Topping and decoration

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


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 12 3-inch x 3-inch squares.


PRO TIP: 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.
PRO TIP: 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 the it fills the holes completely.
PRO TIP: You can shorten the chill time to 2 hours, but to ensure the pudding properly sets, the longer you leave the cake in the fridge, the better.
PRO TIP: Depending on how dark or light you want the tinted whipped topping layer, you can substitute green food coloring gel. 
PRO TIP: 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.


Sodium: 494mgCalcium: 186mgVitamin C: 1mgVitamin A: 239IUSugar: 52gFiber: 1gPotassium: 279mgCholesterol: 56mgCalories: 447kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 2gSaturated Fat: 9gFat: 16gProtein: 8gCarbohydrates: 70gIron: 2mg