Description
This Red Velvet Poke Cake is a delightful American dessert featuring a moist red velvet cake with instant cheesecake pudding poured into poke holes, topped with whipped topping and crushed Oreos for added texture and flavor.
Ingredients
Scale
Cake Ingredients
- 1 box red velvet cake mix
- Ingredients needed to make cake: eggs, oil, and water (use amounts on back of box)
Pudding Layer
- 2 (3.4 ounce) boxes instant cheesecake pudding mix
- 4 cups milk
Topping
- 8 ounce tub whipped topping, thawed (Cool Whip)
- 10 Oreo cookies, crushed (optional)
Instructions
- Prepare Cake: Prepare the red velvet cake mix according to the package instructions, using the specified amounts of eggs, oil, and water for a 9×13-inch cake pan. Bake the cake and allow it to cool for a few minutes once it’s out of the oven.
- Poke Holes: Using the handle of a wooden spoon or similar round object, poke holes all over the warm cake, making sure the holes reach down to the bottom and are large enough to let pudding seep in.
- Make Pudding: In a medium bowl, whisk together the instant cheesecake pudding mixes with 4 cups of milk until smooth and lump-free.
- Pour Pudding: Pour the prepared pudding evenly over the cake, focusing on filling the holes as much as possible. Use the back of a spoon to gently push the pudding down into the holes.
- Chill Cake: Place the cake in the refrigerator for about 2 hours to set and cool completely.
- Add Topping: Once the cake has fully chilled, spread the thawed whipped topping evenly over the pudding layer.
- Add Oreos and Serve: Sprinkle the crushed Oreo cookies evenly over the whipped topping, then slice the cake and serve.
Notes
- You can substitute instant vanilla pudding for cheesecake pudding if preferred.
- Allow the cake to cool slightly before poking holes to avoid breaking the cake apart.
- The crushed Oreos on top are optional but add a nice texture and flavor contrast.
- For a dairy-free version, use non-dairy whipped topping and pudding mixes.
- Ensure pudding is fully mixed with milk to avoid lumps for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
