Description

Indulge in the festive spirit with this delightful Christmas Red Velvet Poke Cake. A luscious red velvet cake filled with creamy pudding, topped with whipped cream and holiday sprinkles.

Ingredients

For the Red Velvet Cake:

1 box (15.25 oz) red velvet cake mix
3 large eggs
1 cup water
½ cup vegetable oil

For the Filling:

1 box (3.4 oz) instant cheesecake or white chocolate pudding mix
2 cups cold milk

For the Topping:

1 container (8 oz) whipped topping (like Cool Whip)
Red and green sprinkles
Crushed candy canes or white chocolate curls (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F and grease a 9×13-inch baking dish. Prepare the red velvet cake mix according to package instructions using the eggs, water, and oil. Bake for 30–35 minutes.
Poke Holes: Let the cake cool for 10 minutes, then poke holes across the surface with a wooden spoon handle.
Make Filling: Whisk pudding mix and milk until smooth. Pour over the cake, filling the holes. Refrigerate for 2 hours.
Add Topping: Spread whipped topping over the chilled cake. Garnish with sprinkles, candy canes, or chocolate curls. Serve cold.

Notes

For extra richness, use cream cheese frosting instead of whipped topping.
This cake can be made a day in advance and refrigerated until serving.