Description
This festive Christmas Red Velvet Poke Cake is a delightful holiday dessert featuring a moist red velvet cake with cheesecake-flavored pudding infused into its pores, topped with green-tinted whipped topping and decorated with colorful mini marshmallows, red and green M&M’s, and red sprinkles. Perfect for holiday gatherings, this cake combines classic red velvet flavor with creamy pudding and a playful, colorful presentation.
Ingredients
Scale
Red Velvet Cake
- 15.25 ounce box red velvet cake mix
- 1¼ cups water
- ½ cup vegetable oil
- 3 large eggs
Cheesecake Pudding Layer
- 3¾ cups cold whole milk
- 6.8 ounces cheesecake flavored instant pudding mix (3.4-ounce packets)
Whipped Topping Layer
- 10 to 12 drops green food coloring
- 16 ounces whipped topping (thawed, from two 8-ounce tubs)
Decorations
- 3 cups mini marshmallows
- ¼ cup red M&M’s
- ¼ cup green M&M’s
- Red sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Spray a 9×13-inch baking pan with non-stick baker’s spray and set aside for later use.
- Mix and Bake Cake: In a medium mixing bowl, prepare the red velvet cake batter according to the package directions using a handheld mixer at medium speed. Pour the batter into the prepared pan and bake for 25 minutes until a toothpick inserted comes out clean.
- Poke Holes in Cake: Remove the cake from the oven and let it cool slightly. Using the rounded handle of a wooden spoon, poke holes evenly spaced about ½ inch apart all over the cake to allow pudding to seep in.
- Prepare Cheesecake Pudding: In a medium bowl, whisk together the cheesecake-flavored instant pudding mix and cold whole milk for about 1 to 1½ minutes until it begins to thicken.
- Pour Pudding Over Cake: Evenly pour the thickened pudding over the cake, spreading it with a spatula to cover the surface. The pudding will fill the holes and enhance the cake’s moisture and flavor.
- Chill Cake: Cover the cake tightly with plastic wrap and refrigerate for 4 hours to allow pudding to set and flavors to meld.
- Tint Whipped Topping: Remove the whipped topping from the refrigerator and stir in 10 to 12 drops of green food coloring until the color is uniform.
- Spread Whipped Topping: Once the cake has chilled, spread the green-tinted whipped topping evenly over the pudding layer.
- Add Decorations: Sprinkle 3 cups mini marshmallows evenly over the whipped topping. Then, add ¼ cup each of red and green M&M’s and finish with a generous sprinkle of red sprinkles for a festive look.
- Slice and Serve: Cut the decorated cake into twelve 3-inch by 3-inch squares and serve chilled for a perfect holiday treat.
Notes
- Ensure the milk for the pudding is cold for proper thickening.
- Allow the cake to cool slightly before poking holes to avoid tearing.
- For a lighter option, use low-fat milk and whipped topping alternatives.
- This cake can be prepared a day in advance and kept refrigerated covered to enhance flavor.
- Substitute M&M’s with other colorful candies if desired for decoration.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas dessert, red velvet cake, poke cake, cheesecake pudding, holiday cake, festive dessert
