Red Velvet Poke Cake

A moist and creamy Red Velvet Poke Cake that's perfect for any occasion, this cake captures the essence of joy and love in every slice.

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Prep Time 20

Cook Time 30

Total Time 2 30

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the Cake

1 box red velvet cake mix Provides the essential flavor base; any brand will do.
1 cup water Helps activate the cake mix; use room temperature for best results.
1/2 cup vegetable oil Adds moisture; can substitute with melted coconut oil.
3 large eggs Ensures a fluffy texture; substitute with applesauce for a dairy-free version.

For the Filling

1 14 oz can sweetened condensed milk Adds a sweet, creamy filling that makes the cake irresistible.

For the Topping

1 8 oz tub whipped topping Creates a light, airy finish; use homemade whipped cream for a richer flavor.
1 3.4 oz box vanilla pudding mix Thickens the cake's topping; can be replaced with almond pudding for a nutty twist.
1/2 cup milk Blends the pudding to the right consistency; nut milk can work as a substitute.
to taste Red velvet cake crumbs Adds texture and visual appeal; you can crush a few cake scraps for this.

Method

Preparation

Preheat the oven and prepare the cake mix according to package instructions.
Bake the cake in a 9x13 inch pan.
Once baked, allow the cake to cool slightly.
Use the end of a wooden spoon to poke holes all over the cake.
Pour sweetened condensed milk evenly over the top, making sure it gets into the holes.
Let the cake cool completely and refrigerate for at least 2 hours.

Topping

In a separate bowl, whisk together vanilla pudding mix and milk until thickened.
Spread the pudding mixture over the cooled cake.
Top with whipped topping and sprinkle red velvet cake crumbs on top.
Serve chilled.

Notes

Refrigerate overnight for deeper flavor. Top with chocolate shavings for an extra special touch. Store leftovers in an airtight container in the fridge for up to 3-4 days.