Christmas Red Velvet Poke Cake With Cheesecake Flavored Pudding and Festive Toppings Recipe

Introduction

This Christmas Red Velvet Poke Cake is a festive dessert perfect for holiday gatherings. Moist red velvet cake is filled with creamy cheesecake pudding, topped with green whipped topping and colorful decorations. It’s both simple to make and impressively delicious.

Ingredients

• 15.25 ounce red velvet cake mix
• 1¼ cup water
• ½ cup vegetable oil
• 3 large eggs
• 3¾ cups cold whole milk
• 6.8 ounce cheesecake flavored instant pudding mix
• 16 ounce (2 tub) whipped topping (thawed)
• 10-12 drops green food color
• 3 cups mini marshmallows
• ¼ cup red M&M’s
• ¼ cup green M&M’s
• Red sprinkles

Instructions

1. Step 1: Preheat the oven to 350°F and spray a 9×13 inch pan with baker’s spray. Set aside.
2. Step 2: In a medium mixing bowl, prepare the red velvet cake mix according to the box directions using a handheld mixer on medium speed.
3. Step 3: Pour the batter into the prepared pan and bake for 25 minutes. Remove from oven and allow to cool slightly.
4. Step 4: Using the rounded handle of a wooden spoon, poke holes about ½ inch apart all over the cake surface. Set aside.
5. Step 5: In a separate medium bowl, whisk the cheesecake pudding mix and cold whole milk for 1 to 1½ minutes until it thickens.
6. Step 6: Evenly pour the thickened pudding over the poked cake and smooth with a spatula. Cover tightly and refrigerate for 4 hours.
7. Step 7: Stir the green food coloring into the thawed whipped topping until color is evenly mixed.
8. Step 8: Remove the cake from the refrigerator and spread the colored whipped topping evenly over the pudding layer.
9. Step 9: Sprinkle the mini marshmallows evenly over the whipped topping.
10. Step 10: Add red and green M&M’s and red sprinkles evenly over the marshmallows for a festive finish.
11. Step 11: Cut the cake into 12 squares, approximately 3 inch by 3 inch, and serve.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the cake batter before baking.
• Use fat-free or lower-fat whipped topping for a lighter dessert option.
• Swap mini marshmallows for crushed peppermint candies to enhance the holiday feel.
• Chill the cake longer if you prefer a firmer texture before decorating.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the pudding and whipped topping layers. Reheat is not recommended as it will soften the texture and decorations.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade red velvet cake instead of a mix?

Yes, you can substitute your favorite homemade red velvet cake recipe. Just bake it in a 9×13 pan and proceed with the pudding and toppings as directed.

How long should I poke holes in the cake before adding pudding?

Use the handle of a wooden spoon to poke holes about every ½ inch across the cake surface right after baking and while it is still warm. This helps the pudding soak in evenly for best flavor and moisture.

Christmas Red Velvet Poke Cake With Cheesecake Flavored Pudding and Festive Toppings Recipe

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Celebrate the holidays with this festive Christmas Red Velvet Poke Cake, featuring moist red velvet cake pierced to soak up a luscious cheesecake pudding layer. Topped with green-tinted whipped cream, mini marshmallows, colorful red and green M&M’s, and red sprinkles, this dessert is both visually stunning and deliciously rich—perfect for holiday gatherings and seasonal celebrations.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Red Velvet Cake

• 15.25 ounces red velvet cake mix
• 1¼ cups water
• ½ cup vegetable oil
• 3 large eggs

Cheesecake Flavored Instant Pudding Layer

• 6.8 ounces cheesecake flavored instant pudding mix
• 3¾ cups cold whole milk

Topping

• 16 ounces (2 tubs) whipped topping, thawed
• 10–12 drops green food coloring
• 3 cups mini marshmallows
• ¼ cup red M&M’s
• ¼ cup green M&M’s
• Red sprinkles

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F. Spray a 9×13-inch baking pan with nonstick baking spray and set aside.
2. Make the Red Velvet Cake Batter: In a medium mixing bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Use a handheld mixer on medium speed to blend until smooth and well combined, following box instructions.
3. Bake the Cake: Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
4. Poke Holes into the Cake: Once baked, use the rounded handle of a wooden spoon to poke holes about ½ inch apart all over the top of the cake. Set the cake aside to cool.
5. Prepare Cheesecake Pudding: In another medium mixing bowl, whisk together the cheesecake flavored instant pudding mix and cold whole milk for 1 to 1½ minutes until the pudding starts to thicken.
6. Pour Pudding over Cake: Evenly pour the thickened pudding over the cooled cake, making sure it fills the poke holes. Use a spatula to smooth the pudding evenly across the surface.
7. Chill Cake: Cover the cake tightly and place it in the refrigerator to chill for 4 hours, allowing the pudding to set and soak into the cake.
8. Color the Whipped Topping: Stir the green food coloring into the thawed whipped topping using a spoon until the color is evenly distributed.
9. Apply Whipped Topping: Remove the cake from the refrigerator and spread the tinted whipped topping evenly over the pudding layer.
10. Add Festive Decorations: Sprinkle the mini marshmallows evenly over the whipped topping. Then sprinkle the red and green M&M’s and red sprinkles on top for a festive look.
11. Serve: Cut the cake into twelve 3-inch by 3-inch squares and serve chilled for a delicious Christmas treat.

Notes

• Use room-temperature ingredients to ensure even mixing and a tender cake.
• Poking holes allows the pudding to soak into the cake, making it extra moist.
• For best flavor and texture, chill the cake for at least 4 hours before serving.
• Customize decorating toppings with your favorite holiday candies or sprinkles.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Christmas cake, red velvet cake, poke cake, holiday dessert, cheesecake pudding, festive dessert