Description
This delightful Red Velvet Poke Cake is rich and creamy, perfect for any occasion!
Ingredients
Scale
- 1 box Red Velvet cake mix (18 oz.)
- 1 box White Chocolate instant pudding mix (3 oz.)
- 2 cups milk
- 4 ounces cream cheese (softened)
- 1 tub Cool Whip, thawed (8 oz.)
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla
- Non-pareils (optional)
Instructions
- Bake cake according to mix instructions using a 9×13-inch baking dish.
- After the cake has baked, remove from the oven. Using the handle end of a wooden spoon, poke holes all over the cake. There is no set number of holes, but you want plenty of places to fill.
- Mix the white chocolate pudding with 2 cups of milk until dissolved and creamy.
- Pour the pudding evenly over the cake, trying to fill the holes as much as you can. You may need to use the back of a spoon to help push the pudding into the holes.
- In a large bowl, mix the cream cheese, Cool Whip, powdered sugar, and vanilla until well combined and the mixture is light and fluffy.
- Spread over the top of the cake.
- Sprinkle the non-pareils over the top.
- Refrigerate for at least 4 hours before serving.
- Store leftovers in the refrigerator.
Notes
- For a festive touch, add colored non-pareils that match your event.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg