Name: Red Velvet Poke Cake with Cheesecake Pudding Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 box red velvet cake mix; Ingredients needed to make cake: eggs, oil & water (use amounts on back of box); 2 (3.4 ounce) boxes instant cheesecake pudding; 4 cups milk; 8 ounce tub whipped topping, thawed (Cool Whip); 10 Oreo cookies, crushed (optional)

Jump to Recipe· 4.4 from 17 reviews

If you’re on the hunt for a dessert that’s not only stunning but also bursts with luscious flavors, then you’re in for a treat. This Red Velvet Poke Cake with Cheesecake Pudding Recipe is one of those magical desserts that looks impressive but is surprisingly easy to whip up. Seriously, once you’ve tried it, it becomes a go-to for celebrations, potlucks, or just an indulgent treat on any ordinary day.

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Why This Recipe Works

Perfect Moisture Balance: Poking holes allows the creamy cheesecake pudding to soak into the cake, creating a moist, flavorful bite every time.
Easy Yet Decadent: Using instant pudding and whipped topping cuts down on fuss without sacrificing that velvety, rich finish you crave.
Elegant Visual Impact: The vibrant red velvet base layered with white cheesecake topping and crushed Oreos makes for a dessert that impresses at first glance.
Simple Ingredients, Big Flavor: This recipe uses pantry staples, so you can whip it up quickly after a simple shopping trip.

Red Velvet Poke Cake with Cheesecake Pudding, red velvet poke cake, cheesecake pudding dessert, easy red velvet cake, decadent poke cake - A clear glass rectangular dish holds a layered dessert with three visible layers. The bottom layer is a light brown creamy base, covered by a thick middle layer of smooth white cream. The top layer is sprinkled generously with roughly crushed dark chocolate sandwich cookies, scattered evenly across the white cream. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Red Velvet Poke Cake with Cheesecake Pudding Recipe is how effortlessly these ingredients harmonize to create layers of texture and taste. Each component has a role—from the tangy cheesecake pudding complementing the subtle cocoa in the red velvet, to the fun crunch from those crushed Oreos on top.

Red Velvet Poke Cake with Cheesecake Pudding, red velvet poke cake, cheesecake pudding dessert, easy red velvet cake, decadent poke cake - Flat lay of a small pile of rich red velvet cake crumbs, two whole uncracked brown eggs, a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl of clear water, two boxes of instant cheesecake pudding mix in powder form (represented as small heaps of fine pale powder), a large white ceramic bowl filled with fresh cold milk, a white ceramic bowl of smooth white whipped topping, and a small white ceramic bowl filled with crushed dark chocolate sandwich cookies with white cream filling visible, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red velvet cake mix: The cake mix gives you convenience but also a cake that’s moist with the classic red velvet flavor and soft crumb—just perfect for poking.
Eggs, oil, and water: Follow the box instructions for these—they’re crucial for getting the right cake texture and moisture.
Instant cheesecake pudding mix: This is the star of the filling! Its creamy, slightly tangy flavor pairs perfectly with red velvet.
Milk: Needed to make the pudding smooth and luscious; I don’t recommend skipping or reducing it.
Whipped topping (Cool Whip): Adds a light, fluffy finish — plus, it’s so much easier than whipping fresh cream!
Oreo cookies (optional): Crushed Oreos on top add delightful crunch and a chocolatey contrast that amps up the fun factor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this Red Velvet Poke Cake with Cheesecake Pudding Recipe is. You can easily tweak the toppings or pudding flavor to match the occasion or your cravings. Sometimes I swap the Oreo topping out for fresh raspberries when I want a fruity twist that’s less sweet, or use a vanilla pudding if I’m out of cheesecake mix.

Variation: For a gluten-free option, I’ve had success using a gluten-free red velvet cake mix—just keep an eye on baking time as it might vary slightly.
Seasonal Twists: Around the holidays, I add a sprinkle of cinnamon or swap Oreos for crushed peppermint candies for a festive touch.
Less Sweet: If you prefer a less sugary dessert, try stirring in some plain Greek yogurt with the pudding for a tangier bite.

Step-by-Step: How I Make Red Velvet Poke Cake with Cheesecake Pudding Recipe

Step 1: Bake Your Favorite Red Velvet Cake

Start by prepping the red velvet cake according to the package directions—eggs, oil, water, all mixed in. Use a 9×13-inch pan for this so the pudding layer has plenty of cake to soak into. Once it’s done baking and still warm, resist the urge to let it cool completely; you want it just warm enough to poke easily. This ensures those holes fill perfectly with pudding, so don’t skip this tip!

Step 2: Poke Those Holes with Love

Grab a wooden spoon handle or something similar with a nice round end and gently poke all over the warm cake. The holes should be big and deep enough to reach all the way down to the bottom—this is where the magic happens! Poking while the cake is warm ensures it won’t tear or crumble, so be gentle but thorough.

Step 3: Whisk Your Cheesecake Pudding

While the cake cools just a little, whisk together the instant cheesecake pudding mix with 4 cups of milk. Whisk until there are no lumps and it’s thickening slightly, which usually takes about 2 minutes. Homemade pudding can take the place of instant, but I find instant just nails the perfect consistency every single time.

Step 4: Let the Pudding Work Its Magic

Pour the pudding slowly and carefully over the cake, focusing on the holes you’ve poked. Then use the back of a spoon to gently nudge the pudding further down into those holes. Spreading the remaining pudding evenly on top guarantees every bite will have that creamy cheesecake surprise. After that, pop the cake in the fridge for at least 2 hours so everything sets beautifully.

Step 5: Finish with Whipped Topping & Oreos

Once your cake has chilled and the pudding layer is set, spread that fluffy whipped topping evenly on top. The cool whip adds a dreamy, airy finish that pairs wonderfully with the dense cake and rich filling. Finally, sprinkle crushed Oreos over the top for extra texture and a hint of chocolate crunch. Then slice it up and get ready to wow your taste buds!

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Tips from My Kitchen

Warm but Not Hot Cake: I’ve learned that poking while the cake is lukewarm—not piping hot—helps avoid crumbling and lets pudding sink better.
Don’t Skip the Chilling: Give the pudding enough time to set fully in the fridge; it makes slicing neater and flavors more developed.
Crush Oreos Fresh: I always crush the Oreos right before serving to keep that satisfying crunch intact.
Pudding Consistency: If your pudding feels too runny, whisk it longer to thicken; this keeps the cake from becoming soggy.

How to Serve Red Velvet Poke Cake with Cheesecake Pudding Recipe

Red Velvet Poke Cake with Cheesecake Pudding, red velvet poke cake, cheesecake pudding dessert, easy red velvet cake, decadent poke cake - The image shows a close-up of a rectangular red velvet cake with a thick layer of creamy white frosting on top. On top of the frosting, there are many crushed chocolate cookies spread evenly. The cake is inside a white tray placed on a white marbled surface. A portion of the cake is taken out, revealing two clear layers: the bottom layer is bright red and moist, while the top layer is the creamy white frosting with some red parts from the cake blending in. Some red crumbs and frosting bits are on the tray near the cut-out section. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a final flourish, I love adding just a few fresh raspberries or sliced strawberries on top of the crushed Oreos—adds a touch of color and freshness that cuts through the sweetness beautifully. Sometimes a simple dusting of powdered sugar gives it an elegant look for special occasions.

Side Dishes

This cake pairs wonderfully with a light cup of coffee or a cold glass of milk. If you’re serving at a party, I sometimes offer a small scoop of vanilla ice cream on the side to make every bite even more indulgent.

Creative Ways to Present

For festive gatherings, I’ve served this Red Velvet Poke Cake with Cheesecake Pudding Recipe in clear glass trifle bowls so everyone can see the beautiful layers. It makes such a stunning centerpiece! Another idea is to cut it into small squares and skewered with a tiny fork for easy party bites.

Make Ahead and Storage

Storing Leftovers

This cake keeps best in the refrigerator due to the pudding and whipped topping. I like to cover it tightly with plastic wrap or an airtight container to prevent it from drying out or absorbing fridge odors. It stays fresh and delicious for up to 3 days—perfect to enjoy over a lazy weekend.

Freezing

I’ve tried freezing individual slices wrapped well in plastic and foil, and they thaw nicely in the fridge overnight. The texture of the whipped topping may change slightly, but it still tastes fantastic. Freezing the whole cake isn’t my go-to, but it works in a pinch if you want to prep ahead.

Reheating

Since this is mainly a chilled dessert, I keep it refrigerated rather than reheating. If you want to warm a slice (maybe with some ice cream), I recommend just letting it come to room temperature for about 20 minutes to soften the pudding slightly before serving.

FAQs

Can I make this Red Velvet Poke Cake with Cheesecake Pudding Recipe from scratch instead of a cake mix?

Absolutely! You can bake your favorite homemade red velvet cake recipe and follow the same poking and pudding steps. Just make sure the cake is baked in a 9×13-inch pan and still slightly warm when you poke the holes.
What if I don’t have cheesecake pudding mix?

No worries—vanilla instant pudding is a great substitute and still delivers a creamy layer. For more tang, you can stir in a bit of cream cheese to mimic that cheesecake flavor.
Can I use fresh whipped cream instead of store-bought whipped topping?

You can! Just whip your heavy cream to soft peaks and spread immediately. Keep in mind fresh whipped cream doesn’t hold up as long, so serve fairly soon after assembling.
How do I avoid a soggy cake bottom?

Make sure your pudding is thickened well before pouring it onto the cake, and give the cake enough time to chill and set. This helps the pudding soak in nicely without turning the cake mushy.

Final Thoughts

This Red Velvet Poke Cake with Cheesecake Pudding Recipe holds a special place in my dessert rotation because it’s like your favorite classic cake got an upgrade with a creamy, dreamy surprise inside. I love sharing it with friends because it’s always a crowd-pleaser, and honestly, it’s just downright fun to make. So go ahead—grab a box of red velvet mix, those cheesecake pudding packets, and get this beauty on your table. I promise you won’t be disappointed!

Red Velvet Poke Cake with Cheesecake Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 17 reviews

Author: Caroline
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Red Velvet Poke Cake is a delightful American dessert featuring a moist red velvet cake infused with creamy cheesecake pudding, topped with light whipped topping and crushed Oreo cookies for added texture and flavor. Perfect for celebrations or a sweet treat any time.

Ingredients

Cake

1 box red velvet cake mix
Ingredients needed to make cake: eggs, oil & water (use amounts on back of box)

Pudding Filling

2 (3.4 ounce) boxes instant cheesecake pudding
4 cups milk

Topping

8 ounce tub whipped topping, thawed (Cool Whip)
10 Oreo cookies, crushed (optional)

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Instructions

Prepare the Cake: Preheat the oven according to the cake mix instructions. Prepare the red velvet cake mix with eggs, oil, and water as directed on the box for a 9×13-inch cake. Pour the batter into a greased pan and bake for 30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for a couple of minutes once out of the oven.
Poke Holes in the Cake: Using the handle of a wooden spoon or a similar round object, poke holes evenly across the warm cake. Ensure the holes go all the way to the bottom to allow pudding to seep inside.
Make the Pudding: In a medium bowl, whisk together the instant cheesecake pudding mixes with 4 cups of milk. Whisk until smooth with no lumps remaining.
Fill the Cake with Pudding: Pour the pudding mixture over the warm cake, trying to fill the holes as much as possible. Use the back of the spoon to gently spread the pudding and press it deeper into the holes.
Chill the Cake: Place the cake in the refrigerator to set and cool for about 2 hours.
Add Whipped Topping and Oreo Crumbles: Once the cake is fully chilled, spread the thawed whipped topping evenly over the pudding layer. Sprinkle crushed Oreo cookies evenly on top for a delightful crunch.
Serve: Slice the cake into 12 servings and serve chilled for a creamy and indulgent dessert.

Notes

For a lighter option, you can substitute the whipped topping with whipped cream.
If cheesecake pudding is unavailable, vanilla pudding can be used as a substitute.
Allow the cake to cool slightly before poking holes to avoid breaking the cake apart.
Use full-fat milk for a richer pudding texture.
The crushed Oreos on top are optional but add nice texture and flavor contrast.