Description
This Red Velvet Poke Cake is a delightful treat featuring layers of rich flavor and creamy texture. Combining cake mix, pudding, and Cool Whip, it’s perfect for gatherings or cozy nights in.
Ingredients
Scale
- 1 box Red Velvet Cake Mix
- 2 (3.4 oz) boxes Instant Cheesecake Pudding
- 4 cups Milk
- 1 (8 oz) Cool Whip
- Mini-Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
- Prepare the red velvet cake mix according to the package instructions and pour into the baking pan.
- Bake for 25-30 minutes or until toothpick comes out clean.
- Let the cake cool for 10 minutes and poke holes all over the top using a wooden spoon handle.
- Whisk together instant cheesecake pudding mixes and milk until smooth, then let it thicken slightly.
- Pour pudding mixture over the cooled cake, filling the holes generously.
- Refrigerate for at least 2 hours to let the pudding set.
- Spread Cool Whip evenly over the top of the cake after chilling.
- Sprinkle mini-chocolate chips on top for decoration.
Notes
For a gluten-free version, substitute the cake mix with a gluten-free alternative.
Use whole milk for the richest flavor, or almond milk for a lighter option.
Make sure to let the cake cool completely before poking holes to prevent sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg