Description
Indulge in the festive spirit with this Christmas Red Velvet Poke Cake. A luscious red velvet cake soaked in sweetened condensed milk, topped with a creamy pudding layer and whipped topping, and finished with peppermint candies for a delightful holiday treat.
Ingredients
Scale
Cake:
- 1 box red velvet cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/4 cups water
Topping:
- 1 (3.4 oz) box instant cheesecake or white chocolate pudding mix
- 2 cups milk
- 1 (8 oz) tub whipped topping (thawed)
- 1/4 cup crushed peppermint candies or sprinkles (optional)
- green and red sprinkles (for decoration)
- sweetened condensed milk (1 can, 14 oz)
Instructions
- Preheat and Prepare: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix Cake: Combine red velvet cake mix, eggs, oil, and water in a bowl. Mix and pour into dish, then bake for 28–32 minutes.
- Poke Holes: Using a wooden spoon handle, poke holes in the warm cake.
- Add Sweetened Condensed Milk: Pour sweetened condensed milk over the cake.
- Prepare Topping: Whisk pudding mix and milk, then spread over the cooled cake.
- Add Whipped Topping: Top with whipped topping and decorate with candies or sprinkles.
- Chill: Chill for at least 2 hours before serving.
Notes
- You can use cream cheese frosting instead of whipped topping for a richer dessert.
- This cake can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 370mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
