Red Velvet Poke Cake with Cream Cheese Cool Whip Frosting

This Red Velvet Poke Cake with Cream Cheese Cool Whip Frosting is a festive and easy dessert – perfect for Christmas, Valentines or the 4th of July!

Red Velvet Poke Cake with Cream Cheese Cool Whip Frosting

Are you a fan of Red Velvet? I am a big fan of Red Velvet desserts – especially cake! I love the deep red color!

Is there another cake that says Christmas quite like Red Velvet?! I think not! This is one of many poke cakes in my poke cake obsession. With Christmas just days away, I wanted to share and easy, but festive idea. Since this easily feeds a lot, it’s perfect for gatherings with friends and family!

originally shared at All She Cooks

Other recipes you may enjoy

• Red Velvet Cupcakes with OREO Cream Cheese Frosting
• Red Velvet Cinnamon Rolls with Cream Cheese Icing
• Cookie Lover’s Red Velvet Bars
• Red Velvet Muddy Buddies
• All My Bloggy Friends #56

Red Velvet Poke Cake with Cream Cheese Cool Whip Frosting

Jamie Sherman

This Red Velvet Poke Cake with Cream Cheese Cool Whip Frosting is a festive and easy dessert – perfect for Christmas, Valentines or the 4th of July!

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 24 servings

Calories 135 kcal

Ingredients

  

1x2x3x

• 1 box Red Velvet cake mix 18.25 oz.
• Ingredients listed on cake mix box to make cake
• 1 box White Chocolate instant pudding mix 3.56 oz.
• 2 cups milk
• 4 ounces cream cheese softened
• 1 tub Cool Whip, thawed 8 oz.
• ¼ cup powdered sugar
• ¼ teaspoon vanilla
• Non-pareils optional

Cook ModePrevent your screen from going dark

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

• Use this recipe as a basic formula to swap out your cake flavors for a new treat!

Nutrition

Calories: 135kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 223mgPotassium: 106mgFiber: 0.4gSugar: 12gVitamin A: 104IUCalcium: 63mgIron: 1mg

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.

Tried this recipe?Let us know how it was!

Originally published on December 22, 2013. Updated on April 25, 2021.