Red Velvet Poke Cake
Red Velvet Poke Cake is rich, creamy, and easy to make. Learn how to make this crowd-favorite dessert with pudding, whipped topping, and Oreos.
Equipment
- 9x13-inch baking pan
- Large mixing bowl (for pudding)
- Whisk (for pudding mix)
- Spatula (for spreading)
- Wooden spoon (for poking holes)
- Knife and cutting board (for strawberries)
- Food processor or rolling pin (for crushing cookies)
- Measuring cups and spoons
- Oven
- Refrigerator
Ingredients
- 1 box red velvet cake mix plus ingredients on box: eggs, oil, water
- 1 3.4 oz box instant cheesecake pudding mix
- 2 cups cold milk
- 1 8 oz tub whipped topping (Cool Whip), thawed
- 15 chocolate sandwich cookies like Oreos, crushed
- 1 cup sliced strawberries optional but delicious!
Instructions
- Using the handle of a wooden spoon, poke holes all over the surface of the cake.
- In a bowl, whisk the pudding mix with cold milk until smooth and slightly thickened.
- Pour the pudding over the cake, spreading it to fill all the holes. Gently press it in with a spatula if needed.
- Refrigerate the cake for 1 hour to allow the pudding to set.
- Spread the thawed whipped topping over the chilled cake in an even layer.
- Top with crushed sandwich cookies and sliced strawberries for a sweet and crunchy finish.
- Chill for at least another hour or until ready to serve.
- Slice into squares and enjoy this creamy, dreamy dessert!
- Store leftovers in the fridge for up to 3 days.
