Description
A delightful dessert bursting with flavor that combines red velvet cake, creamy vanilla pudding, and fresh raspberries.
Ingredients
Scale
- 1 box red velvet cake mix
- Ingredients required for the cake mix (usually eggs, oil, and water)
- 1 package instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the red velvet cake mix according to the package instructions. Pour the batter into the prepared baking pan and bake as directed.
- Let the cake cool completely.
- Once the cake is cool, use the handle of a wooden spoon to poke holes all over the cake.
- In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until the pudding begins to thicken.
- Pour the pudding over the cake, spreading it into the holes and across the top.
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the pudding layer.
- In a small bowl, gently mix the raspberries with the raspberry jam.
- Spoon the raspberry mixture over the whipped cream layer.
- Garnish with fresh mint leaves and additional raspberries if desired.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
For a richer taste, use buttermilk instead of regular milk and feel free to adjust the amount of raspberry jam based on your taste preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: red velvet cake, poke cake, dessert, raspberries, baking