Red Velvet Poke Cake with Cheesecake Pudding Recipe

If you’re on the hunt for a dessert that’s both stunning and downright delicious, you’re going to love this Red Velvet Poke Cake with Cheesecake Pudding Recipe. It has this perfect balance of moist red velvet cake all infused with creamy cheesecake pudding, topped with fluffy whipped cream and a little crunch of Oreo cookies. I’ve made this a bunch of times, and every single time it’s impressed everyone I serve it to. So let me walk you through everything you need to know to make this fan-freaking-tastic cake that’ll be the star of your next get-together.

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Ingredients & Why They Work

Each ingredient in this Red Velvet Poke Cake with Cheesecake Pudding Recipe plays its part perfectly, from the tangy cheesecake pudding to the rich red velvet cake. Here’s a quick look at why these choices come together so well and a few tips for picking the best versions when you shop.

• Red Velvet Cake Mix: Using a cake mix saves you time but still gives that moist, classic red velvet flavor and vibrant color.
• Eggs, Oil & Water: Follow the box instructions exactly for the best rise and texture in your cake.
• Instant Cheesecake Pudding Mix: It’s the secret that turns this into a creamy delight—go for cheesecake flavor to amp up richness, or vanilla if you want it milder.
• Milk: Needed to whisk up that pudding; whole milk gives the best consistency.
• Whipped Topping (Cool Whip): This adds a light, fluffy finish that balances the richness of the cake and pudding.
• Oreo Cookies (Optional): Crushed Oreos add a delightful crunch and a little color contrast on top.

Tweak to Your Taste

This recipe is incredibly versatile, and I often find myself tweaking it depending on the occasion or what I have on hand. Feel free to make it your own—it’s forgiving and loves a little creativity.

• Make it extra chocolatey: I sometimes stir in a handful of mini chocolate chips before mixing the cake batter—because why not?
• Dairy-free swap: You can try coconut milk with a non-dairy pudding mix and topping to fit dietary needs, and it turns out surprisingly delicious.
• Fruit flair: For a fresh twist, I’ve topped this cake with sliced strawberries along with the Oreos, adding a pop of color and a lovely tartness.

Step-by-Step: How I Make Red Velvet Poke Cake with Cheesecake Pudding Recipe

Step 1: Bake the Red Velvet Cake Just Right

Start by preparing your red velvet cake mix according to the instructions on the box—this usually means eggs, oil, and water. Pour the batter into a greased 9×13-inch pan and bake it as directed. Here’s a tip: check the cake a few minutes before the timer goes off. You want it slightly underbaked for this recipe since it will continue to set with the pudding later, and underbaking a bit keeps it super moist.

Step 2: Poke Holes While Warm

Once the cake comes out of the oven, let it sit for just a couple of minutes—don’t let it cool completely. Grab a wooden spoon handle or something similar with a rounded end, and start poking holes all over the cake. You want holes big enough for the pudding to seep down to the bottom, so space them about an inch apart. Poke right through to the bottom so every bit of cake gets that creamy cheesecake boost.

Step 3: Whisk and Pour the Cheesecake Pudding

In a medium bowl, whisk together the instant cheesecake pudding mix and milk until you get a smooth, lump-free pudding. Pour it evenly over the cake, aiming to fill those holes. Then, gently spread the pudding over the entire surface and use the back of the spoon to push it further into the holes if needed. This step is what takes the cake from ordinary to wow.

Step 4: Chill to Set

Pop the cake into the fridge for at least two hours so the pudding can set properly and soak into every nook of the cake. I usually chill mine overnight if I have time—it makes the layers meld together beautifully and keeps the cake moist and dreamy.

Step 5: Top with Whipped Cream and Oreos

Once your cake is nice and cold, spread the thawed whipped topping evenly over the pudding layer. This adds a light, fluffy texture that balances the richness underneath. Then sprinkle the crushed Oreos on top for a little crunch and extra flavor. Slice, serve, and enjoy those happy faces!

How to Serve Red Velvet Poke Cake with Cheesecake Pudding Recipe

Garnishes

I usually stick to crushed Oreos on top because they add a lovely crunch and a little chocolatey contrast. Sometimes, I also add a few fresh raspberries or strawberries for a fresh element and a pop of color—it makes the cake look even more inviting.

Side Dishes

This cake is quite rich, so I like to serve it alongside a light fruit salad or a simple scoop of vanilla ice cream to complement those creamy pudding flavors without overwhelming the palate.

Creative Ways to Present

For holidays or special occasions, I’ve turned this into individual parfait cups by layering chunks of the poke cake with extra pudding and whipped cream. It’s fun, fancy, and makes serving so much easier when you have guests around. Plus, people love getting their own personal dessert portion.

Make Ahead and Storage

Storing Leftovers

I recommend storing any leftovers in an airtight container or covering the cake tightly with plastic wrap. It keeps wonderfully in the fridge for up to 4 days. I’ve never had it last longer because it usually disappears quickly—but when it does, it still tastes fresh and moist.

Freezing

While not my first choice, you can freeze this cake. I wrap it tightly with plastic wrap and then with foil before freezing. When I defrost it overnight in the fridge, the texture holds up pretty well, but the whipped topping might lose some fluffiness, so I usually add fresh whipped cream after thawing.

Reheating

This dessert is best served cold, so reheating isn’t really necessary. However, if you prefer it slightly less chilled, just let it sit at room temperature for about 15-20 minutes. This softens the pudding and cake without losing that creamy texture.

FAQs

Final Thoughts

This Red Velvet Poke Cake with Cheesecake Pudding Recipe holds a special place in my heart because it’s one of those desserts that feels both comforting and a little fancy at the same time. It’s been a hit at family dinners and friends’ parties alike, and I love that it’s easy enough for a weeknight treat but impressive enough for celebrations. I can’t wait for you to try it and see for yourself how magical it is—trust me, you’ll be glad you did!

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