Red Velvet Poke Cake
Servings: 20 Servings
Ingredients
For the Cake:
- 15.25 ounce box red velvet cake mix
- 1 cup water
- 3.4 ounce box vanilla instant pudding mix
- ¾ cup sour cream
- ⅓ cup vegetable oil
- 3 eggs
For the Filling:
- 8 ounces block-style cream cheese softened
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
For the Topping:
- 8 ounce block-style cream cheese softened
- 8 ounce tub whipped topping (Cool Whip) thawed
- 2 to 3 tablespoons powdered sugar optional
- 1 teaspoon vanilla extract
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine the cake mix, water, oil, eggs, vanilla pudding mix, and sour cream. Mix until smooth and well incorporated.15.25 ounce box red velvet cake mix, 1 cup water, ⅓ cup vegetable oil, 3 eggs, 3.4 ounce box vanilla instant pudding mix, ¾ cup sour cream
- Pour the batter into the prepared baking dish and bake according to the cake mix package directions, about 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10–15 minutes.
Poke the Cake:
- Use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.
Make the Filling:
- In a medium bowl, beat the softened cream cheese until smooth.8 ounces block-style cream cheese
- Add the sweetened condensed milk and vanilla extract, and mix until creamy and well combined.14 ounce can sweetened condensed milk, 1 teaspoon vanilla extract
- Pour the filling over the cake, letting it seep into the holes. Spread evenly with a spatula if needed.
Make the Topping:
- In a medium bowl, beat the softened cream cheese until smooth.8 ounce block-style cream cheese
- Fold in the whipped topping until fully combined and fluffy. Mix in the powdered sugar, if using, and vanilla extract.8 ounce tub whipped topping (Cool Whip), 2 to 3 tablespoons powdered sugar, 1 teaspoon vanilla extract
Assemble the Cake:
- Spread the frosting evenly over the cake.
Chill and Serve:
- Refrigerate the cake for at least 2–3 hours, or overnight for best results.
- Garnish with cake crumbs, chocolate shavings, or sprinkles before serving, if desired.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cake assuming the cake is cut into 20 slices. Actual calories will vary.
Nutrition Facts
Red Velvet Poke Cake
Serving Size
1 slice
Amount per Serving
Calories
287
% Daily Value*
Fat
13
g
20
%
Saturated Fat
5
g
25
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
39
mg
13
%
Sodium
414
mg
17
%
Potassium
241
mg
7
%
Carbohydrates
37
g
12
%
Fiber
1
g
4
%
Sugar
28
g
31
%
Protein
8
g
16
%
Vitamin A
163
IU
3
%
Vitamin C
1
mg
1
%
Calcium
189
mg
19
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
