Description
A delicious and moist Red Velvet Poke Cake featuring a rich red velvet base filled with creamy cheesecake pudding, topped with whipped topping and crushed Oreo cookies for added texture and flavor. Perfect for dessert lovers seeking a crowd-pleasing, easy-to-make treat.
Ingredients
Scale
Cake Ingredients
- 1 box red velvet cake mix
- Ingredients needed to make cake: eggs, oil & water (use amounts on back of box)
Pudding Layer
- 2 (3.4 ounce) boxes instant cheesecake pudding (or vanilla)
- 4 cups milk
Topping
- 8 ounce tub whipped topping, thawed (Cool Whip)
- 10 Oreo cookies, crushed (optional)
Instructions
- Prepare the Cake: Preheat the oven according to package directions. Prepare the red velvet cake mix with eggs, oil, and water as instructed on the box for a 9×13-inch pan. Pour batter into the pan and bake for 30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for just a couple of minutes once out of the oven.
- Poke Holes in Cake: Using a wooden spoon handle or a similar round object, poke holes all over the warm cake, pressing down to the bottom. The holes should be big enough to allow the pudding to seep in deeply.
- Make the Pudding: In a medium bowl, whisk together the two boxes of instant cheesecake pudding with 4 cups of milk. Whisk until the mixture is smooth and free of lumps.
- Fill Holes with Pudding: Pour the pudding mixture slowly over the cake, trying to fill the holes as much as possible. Use the back of the spoon to gently spread the pudding evenly and push it down into each hole.
- Chill the Cake: Place the cake in the refrigerator and let it set for about 2 hours to allow the pudding to firm up and fully soak into the cake.
- Add Whipped Topping and Oreos: Once the cake is completely cooled and set, spread the thawed whipped topping evenly over the pudding layer. Sprinkle the crushed Oreo cookies evenly over the top for added crunch and flavor.
- Serve: Slice the cake into 12 servings and enjoy this rich and creamy dessert.
Notes
- Use vanilla pudding instead of cheesecake pudding for a slightly different flavor.
- Allow the cake to cool slightly before poking holes to prevent cracks but not completely cooled so the pudding can soak better.
- For a dairy-free option, substitute whipped topping and pudding with plant-based alternatives.
- Crushed Oreos are optional; feel free to garnish with fresh berries or chocolate chips instead.
- Store leftover cake covered in the refrigerator for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
