Red Velvet Poke Cake with Cheesecake Pudding Recipe

If you’ve been hunting for a show-stopping dessert that’s both super easy and crowd-pleasing, then you’re in for a treat. This Red Velvet Poke Cake with Cheesecake Pudding Recipe is one of those magical desserts that combines the lusciousness of red velvet cake with the creamy richness of cheesecake pudding, all topped off with fluffy whipped topping and crunchy Oreos. Trust me, once you make this, you’ll want to keep this recipe on repeat for birthdays, holidays, or just when you want to impress without the stress.

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Ingredients & Why They Work

Each ingredient in this Red Velvet Poke Cake with Cheesecake Pudding Recipe is chosen to create layers of rich flavor and texture without unnecessary fuss. Using a box mix keeps things easy, while the instant cheesecake pudding adds luxurious creaminess that seeps into every bite.

• Red velvet cake mix: Provides that signature flavor and color with a tender crumb, plus it’s a huge time saver.
• Eggs, oil & water: Follow the box instructions here for moisture and structure—don’t skimp!
• Instant cheesecake pudding mix: This brings in that dreamy, creamy cheesecake touch without baking another crust.
• Milk: Needed to whisk pudding to silky smoothness—whole milk gives the best richness, but 2% works fine too.
• Whipped topping (Cool Whip): Adds fluffy sweetness and lightness on top of the pudding layer.
• Oreo cookies (optional): Crushed Oreos create a crunchy contrast that’s irresistible and adds a nostalgic fun element.

Make It Your Way

One of the best things about this Red Velvet Poke Cake with Cheesecake Pudding Recipe is how flexible it is. I often tweak it depending on the occasion or mood, and you definitely can too! Feel free to swap ingredients or add your own flair to make it feel like your very own kitchen superstar creation.

• Variation: I love adding a handful of fresh raspberries between the pudding and whipped topping for a tart pop that cuts through the sweetness—it’s a game changer.
• Dietary modification: You can use dairy-free pudding and whipped topping options if you’re avoiding dairy; just keep an eye on textures as some brands vary.
• Make it festive: Swap the Oreo topping for crushed peppermint candies or red-and-white sprinkles during the holidays for a festive wow factor.

Step-by-Step: How I Make Red Velvet Poke Cake with Cheesecake Pudding Recipe

Step 1: Bake Your Red Velvet Cake

Start by making the red velvet cake according to the instructions on the box. I usually pour the batter into a greased 9×13-inch pan for even baking. Once it’s golden and a toothpick comes out clean, take it out and let it cool for just a few minutes—don’t wait too long, because warm cake is easier to poke and absorb the pudding later on.

Step 2: Poke Those Holes!

Using the handle of a wooden spoon or any similarly sized round object, gently poke holes all over the warm cake. Make sure the holes are evenly spaced and deep enough to reach the bottom. This step is so important because it lets that cheesecake pudding fill the cake’s interior, saturating it with creamy goodness.

Step 3: Whisk and Pour the Pudding

In a medium bowl, whisk together the instant cheesecake pudding mix with milk until smooth and lump-free. Then, carefully pour the pudding over the cake, focusing on filling those holes first so the liquid sinks right in. Spread whatever’s left over evenly across the surface. You can use the back of a spoon to gently press the pudding down, making sure every poke spot is soaked.

Step 4: Chill and Top

Pop the cake into the fridge for around 2 hours until the pudding sets nicely. It’s tempting to dive in earlier, I know! When it’s ready, spread an even layer of the thawed whipped topping over the pudding layer. This adds a light sweetness and beautiful finish.

Step 5: Oreo Finale

Finally, sprinkle crushed Oreo cookies over the whipped topping. This adds a delightful crunch and a chocolatey twist that ties the whole dessert together. Then you’re ready to slice and share—if you can wait that long!

How to Serve Red Velvet Poke Cake with Cheesecake Pudding Recipe

Garnishes

I usually stick with the classic crushed Oreos on top because they add that perfect contrast in texture and a touch of chocolate flavor that complements red velvet beautifully. But sometimes I like to sprinkle mini chocolate chips or even a dusting of cocoa powder for a bit of drama. Fresh strawberries or raspberries sprinkled on top can add a pop of color and a bright, fresh note that balances the richness.

Side Dishes

If you’re serving this dessert at a party or family dinner, I recommend pairing it with a light side like fresh fruit salad or a simple cup of coffee or milk. The cake is rich enough on its own, so keep sides minimal to let it shine. For a fun twist, a scoop of vanilla or cream cheese ice cream on the side only makes it better!

Creative Ways to Present

For birthdays or Valentine’s Day, I’ve piped whipped cream rosettes around the edges and added edible glitter for sparkle. Another favorite is serving this poke cake in individual glass parfait cups layered with extra crushed Oreos and a drizzle of cream cheese glaze—super cute and perfect for entertaining!

Make Ahead and Storage

Storing Leftovers

I usually cover the cake tightly with plastic wrap or an airtight lid to keep the whipped topping fresh and store it in the fridge. It holds up beautifully for 3-4 days. Just remember to slice it with a sharp knife so the whipped topping stays intact and looks as good as the first serving.

Freezing

If you want to freeze your Red Velvet Poke Cake with Cheesecake Pudding Recipe, I recommend freezing it before you add the whipped topping. Wrap the cake tightly in plastic wrap and then foil. When ready to serve, thaw overnight in the fridge, then add freshly whipped topping and toppings for the best texture and flavor.

Reheating

This cake is best served cold or at room temperature due to the pudding and whipped topping. If you must warm any leftovers, keep it brief—just let it sit out for about 15-20 minutes so the pudding softens slightly rather than microwaving, which can mess with texture.

FAQs

Final Thoughts

This Red Velvet Poke Cake with Cheesecake Pudding Recipe has been a delightful go-to in my kitchen whenever I want to wow guests without hours in the oven or complicated steps. It’s rich, moist, and just fun enough for any celebration or an indulgent treat. I hope you enjoy making it as much as I do—and hey, if you sneak a slice before it’s fully chilled, no judgment from me! Give it a try and let me know how it turns out; I’m betting it’ll become your new favorite dessert too.

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