Christmas Red Velvet Poke Cake
A festive and visually stunning dessert that combines moist red velvet cake with layers of sweetened condensed milk and vanilla pudding, perfect for holiday gatherings.
Ingredients
For the Cake
- 1 box red velvet cake mix You can substitute with chocolate cake mix if preferred.
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
For the Filling
- 1 can sweetened condensed milk Can substitute with evaporated milk and a bit of sugar for a lighter option.
- 1/2 cup heavy cream Can substitute with coconut cream whipped topping for a dairy-free option.
- 1 box instant vanilla pudding mix
- 2 cups milk Use plant-based milk for a vegan version.
- 1 cup whipped topping Consider using dairy-free whipped topping.
- to taste holiday sprinkles For decoration
Instructions
Preparation
- Preheat your oven as per the instructions on the cake mix box.
- In a large mixing bowl, combine the cake mix, eggs, oil, and water. Mix until smooth and pour into a greased 9x13 inch pan.
- Bake according to package directions and check for doneness with a toothpick.
- Once baked, allow the cake to cool in the pan for about 10 minutes.
- Poke holes all over the top of the warm cake using a fork or skewer.
Assembly
- Pour sweetened condensed milk over the cake, ensuring it seeps into the holes.
- In a separate bowl, whisk together the instant vanilla pudding mix and 2 cups of milk until it thickens.
- Spread the pudding mixture evenly over the cake.
- Spread the whipped topping over the pudding layer.
- Decorate with holiday sprinkles on top.
- Cover the cake with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Notes
For best flavor, make the cake a day in advance. Can be stored in the fridge for up to 5 days or frozen for longer storage.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 54gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 250mgFiber: 1gSugar: 30g
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