Description
A delightful dessert combining the richness of red velvet cake with a creamy filling, perfect for celebrations or a sweet treat at home.
Ingredients
Scale
- 1 box red velvet cake mix (plus ingredients listed on the box)
- 1 package (3.4 oz) instant vanilla or white chocolate pudding mix
- 2 cups cold milk
- 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
- Optional: red velvet crumbs, chocolate shavings, or sprinkles for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it lightly or lining it with parchment paper.
- Prepare the cake mix according to package instructions, pour into the pan, and bake as directed. Let cool for 10 minutes.
- Poke holes all over the cake using a wooden spoon handle or straw, about 1 inch apart.
- Whisk together the pudding mix and cold milk in a medium bowl until smooth and let it sit for 1-2 minutes to thicken.
- Pour the pudding mixture over the cake, filling the holes and spreading it evenly.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Spread thawed whipped topping over the chilled cake and garnish as desired.
- Slice and serve chilled.
Notes
For extra moisture, you can add a bit of milk or coffee to the cake batter. Make sure to poke the holes deep enough for the pudding to soak in, but not so deep that the cake falls apart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 24g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: red velvet, cake, poke cake, dessert, celebration