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
Scale
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)
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.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
