Description

A rich and festive Red Velvet Poke Cake made with boxed cake mix, sweetened condensed milk, and a whipped cream cheese topping. Easy to prepare and perfect for holidays, potlucks, and make-ahead desserts.

Ingredients

1 box red velvet cake mix (plus ingredients listed on box: typically eggs, oil, and water)

1 (14 oz) can sweetened condensed milk

1 (8 oz) package cream cheese, softened

1 (8 oz) tub whipped topping (like Cool Whip), thawed

1 cup powdered sugar

Red velvet cake crumbs or red sprinkles (optional, for garnish)

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Instructions

Preheat oven to 350°F (175°C) and prepare the red velvet cake according to the package instructions. Bake in a 9×13-inch pan until a toothpick inserted in the center comes out clean.
Let the cake cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
Slowly pour the sweetened condensed milk evenly over the surface of the cake, allowing it to soak into the holes.
Allow the cake to cool completely, then refrigerate for at least 1 hour.
In a large bowl, beat the softened cream cheese with powdered sugar until smooth.
Fold in the thawed whipped topping until fully combined.
Spread the cream cheese mixture evenly over the chilled cake.
Garnish with red velvet cake crumbs or red sprinkles if desired.
Chill the cake for another hour before serving for best texture and flavor.

Notes

Add a splash of vanilla extract to the frosting for extra flavor.

Homemade whipped cream can be used instead of whipped topping.

Crushed peppermint candies make a festive holiday topping.

Chocolate cake mix and chocolate syrup can be used for a chocolate variation.

Can be layered in a trifle dish with berries for presentation.

Store covered in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 365
Sugar: 32g
Sodium: 320mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 46g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg