Description
A soft, creamy, and festive Red Velvet Poke Cake filled with cheesecake pudding, topped with fluffy whipped cream and crushed Oreos a simple and romantic Valentine’s Day dessert.
Ingredients
1 box red velvet cake mix
Ingredients required for cake mix (eggs, oil, water — follow box instructions)
2 (3.4 oz) boxes instant cheesecake pudding (or vanilla)
4 cups milk (preferably 2% or whole)
8 oz whipped topping (Cool Whip), thawed
10 Oreo cookies, crushed (optional)
Instructions
1. Bake the red velvet cake in a 9×13-inch pan according to the package directions. Let it cool for a few minutes.
2. Use the handle of a wooden spoon to poke large holes all over the cake, reaching the bottom.
3. Whisk pudding mix and milk in a large bowl until smooth and lump-free.
4. Pour pudding mixture evenly over the cake, focusing on filling the holes.
5. Use a spatula to spread the pudding and gently press it into the cake.
6. Refrigerate the cake for about 2 hours until set and completely cooled.
7. Spread whipped topping evenly over the chilled pudding layer.
8. Crush Oreos (leave some chunks) and sprinkle on top just before serving.
Notes
Crushed Oreos should be added right before serving to keep them crunchy.
Vanilla pudding works as a substitute for cheesecake pudding.
Homemade whipped cream can be used but won’t last as long as Cool Whip.
For richer flavor, replace water with milk and oil with melted butter when baking the cake mix.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Valentine’s Day Recipes
- Method: Baked, Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 306
- Sugar: 26g
- Sodium: 404mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 38mg