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RED VELVET POKE CAKE (+Video)

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This Red Velvet Poke Cake is the original poke cake recipe! Red velvet cake poked with pudding, topped with Cool Whip and Oreos!

RED VELVET POKE CAKE

Red Velvet Poke Cake is made with red velvet cake mix with a creamy cheesecake filling and topped with whipped topping and crushed Oreos. The idea for this Red Velvet Poke Cake came when I was at Wal-Mart. I managed to drag my little guy and husband along to the store on this occasion. Y’all have no idea how rare that is to have both of them along.

CAKE MIX, PUDDING AND WHIPPED TOPPING

We were on the baking aisle and I looked at Gene and said, “What do you think of a Red Velvet Poke Cake?” He shrugged his shoulders and casually said, “Sounds good I suppose.” He obviously was not catching on quickly enough to my small moment of brilliance here. I expected a “Well dang – that’s the best darn idea I ever heard of for a cake!” He and I are always on different levels of excitement at different times. Then he asks, “What kind of pudding?” You gotta give the man credit for at least understanding what a poke cake is.

VIDEO INCLUDED BELOW:

CAN I USE HOMEMADE WHIPPED CREAM?

Of course! If you prefer homemade whipped cream, then by all means, make your own whipped cream. Homemade whipped cream often doesn’t stay stabilized for long though so it won’t hold up as well as Cool Whip.

WHAT YOU’LL NEED:
red velvet cake mix
ingredients needed to make cake (eggs, oil & water)
instant cheesecake pudding
milk
whipped topping (COOL WHIP),
Oreo cookies

HOW TO MAKE RED VELVET POKE CAKE:

Prepare cake according to package directions for a 9×13 cake.

Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the warm cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.

In a medium bowl, whisk together dry pudding mix with 4 cups of milk. Whisk until all the lumps are gone. Pour pudding over cake. Taking care to get right into the holes as much as possible.

Spread it all out and using the back of the spoon, gently push pudding down into the holes.

Put the cake into the fridge to set and cool (about 2 hours). If you have anything hanging out in your fridge that is stinky, be sure to cover your cake. Once your cake has completely cooled, spread on whipped topping. Spread it out evenly over the pudding layer. If you haven’t done so already, crush your Oreo cookies. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It’s nice to have a bit of a crunch when you eat the cake.

Spread crushed Oreos onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the cookie bits are crunchy when you serve it.
Then dig in!Enjoy!

IF YOU LIKE THIS RECIPE, THEN YOU MUST TRY THESE!
RED VELVET CHEESECAKE CAKE
CHERRIES IN THE SNOW POKE CAKE
CHERRY ALMOND POKE CAKE
HOMEMADE GREEN VELVET CUPCAKES

RED VELVET POKE CAKE

Red Velvet Poke Cake is made with red velvet cake mix with a creamy cheesecake filling and topped with whipped topping and crushed Oreos. 

5 from 8 votes

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Course: Dessert
Cuisine: American
Keyword: Red Velvet Poke Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 306kcal
Author: Brandie @ The Country Cook

Ingredients

  • 1 box red velvet cake mix
  • (ingredients needed to make cake – eggs, oil & water)
  • 2 (3.4 oz) boxes instant Cheesecake-flavored pudding
  • 4 cups milk
  • 1 (8 oz) tub frozen whipped topping (COOL WHIP) thawed
  • 10 Oreo cookies, crushed (optional)

Instructions

  • Prepare cake mix according to package directions for a 9×13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
  • Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the warm cake. You want the holes to be BIG so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
  • In a medium bowl, whisk together pudding mix with 4 cups of milk. Whisk until all the lumps are gone.
  • Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
  • Spread it all out and using the back of the spoon, gently push pudding down into the holes.
  • Put the cake into the fridge to set and cool (about 2 hours).
  • Once your cake has completely cooled, spread on whipped topping. Spread it out evenly over the pudding layer.
  • Spread crushed Oreos onto the top of the cake.

Video

Notes

Adding the crushed Oreo’s immediately before serving will ensure the cookie bits are crunchy when you serve it. Keep refrigerated.

Nutrition

Calories: 306kcal | Carbohydrates: 41g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 404mg | Potassium: 280mg | Fiber: 1g | Sugar: 26g | Vitamin A: 205IU | Calcium: 167mg | Iron: 2.7mg

Nutritional Disclaimer

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Originally published: July 2012
Updated and republished: May 2019

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