Description
This Red Velvet Poke Cake is a luscious, crowd-pleasing dessert that’s as simple as it is stunning. A moist red velvet base is infused with creamy cheesecake pudding, then topped with fluffy whipped topping and a sprinkle of crushed Oreos for a bit of crunch. It’s the perfect make-ahead treat for holidays, birthdays, or anytime you want an easy but indulgent dessert.
Ingredients
1 box red velvet cake mix
Ingredients needed to prepare the cake (as listed on the box): eggs, oil, and water
2 (3.4 ounce) boxes instant cheesecake pudding (or vanilla pudding)
4 cups milk
8 ounce tub whipped topping (Cool Whip), thawed
10 Oreo cookies, crushed (optional)
Instructions
Prepare the red velvet cake mix according to the package directions for a 9×13-inch cake using the required eggs, oil, and water. Bake as directed. When the cake comes out of the oven, let it cool for a couple of minutes.
Using the handle of a wooden spoon or a similar round object, poke holes all over the warm cake. Make sure the holes go all the way down to the bottom so the pudding can soak in.
In a medium mixing bowl, whisk together the instant cheesecake pudding mix and milk until smooth and free of lumps.
Pour the pudding mixture evenly over the cake, focusing on filling the holes as much as possible. Use the back of a spoon to gently press the pudding down into the holes.
Refrigerate the cake for about 2 hours or until it is fully set and chilled.
Once the cake is cool, spread the thawed whipped topping evenly over the pudding layer.
Sprinkle crushed Oreo cookies on top of the whipped topping for an extra layer of flavor and texture.
Notes
This cake is best served chilled and can be made a day in advance. For extra flair, drizzle melted chocolate or white chocolate over the top before serving. Store any leftovers in the refrigerator for up to 3 days.