If you’re looking for a truly show-stopping dessert that’s bursting with festive flavor and texture, I have just the thing for you — a Red Velvet Poke Cake with Cheesecake Fluff Recipe that’s absolutely fan-freaking-tastic. I love this cake because it’s moist, colorful, and topped with a light, creamy cheesecake fluff that makes every bite feel like a holiday hug. Whether you’re hosting a party or just craving something special for your sweet tooth, this poke cake is such a crowd-pleaser that it’ll quickly become a go-to favorite.
Why You’ll Love This Recipe
- Festive flavors with a creamy twist: The classic red velvet combines perfectly with cheesecake fluff for an irresistible combo.
- Easy to make but looks impressive: This recipe takes simple ingredients and turns them into a dessert that’s perfect for holiday gatherings or anytime you want to impress.
- Textural delight: The mini marshmallows and colorful M&Ms add fun crunch and festive vibes on top of fluffy layers.
- Make-ahead convenience: You can prepare it a few hours in advance, letting the flavors meld beautifully in the fridge.
Ingredients You’ll Need
This recipe is all about balancing classic boxed convenience with a few tasty touches. Using a red velvet cake mix keeps things simple but delicious, while the cheesecake-flavored instant pudding and whipped topping create a luscious layer. I always recommend grabbing cold whole milk for the pudding — it really helps it set up perfectly!
- Red velvet cake mix: The star of the show—choose your favorite brand for that rich cocoa and red flavor.
- Vegetable oil: Keeps the cake moist and tender; I sometimes swap with canola but oil is key for moistness.
- Eggs: They help bind everything together and give cake structure; use large for best results.
- Water: Just enough to hydrate the cake mix without making it soggy.
- Cheesecake flavored instant pudding mix: This adds that creamy cheesecake taste that takes this poke cake to a new level—don’t skip it!
- Cold whole milk: Essential for whisking with the pudding to get the fluffiest cheesecake layer.
- Whipped topping: Thawed and ready to be tinted—this is your fluffy finishing touch.
- Green food coloring: Just a few drops make the whipped topping festive and fun!
- Mini marshmallows: Adds sweet, chewy contrast that my family can’t get enough of.
- Red and green M&M’s: For that perfect holiday pop of color and crunch.
- Red sprinkles: The final festive accent—feel free to add as many as you like for sparkle.
Variations
I like to switch things up sometimes with the Red Velvet Poke Cake with Cheesecake Fluff Recipe, especially when I’m catering to different tastes or dietary needs. Feel free to get creative — this cake is a playful base that welcomes personalization!
- Chocolate drizzle: I once drizzled some melted dark chocolate on top before serving, and my guests went crazy for the added richness.
- Dairy-free version: Swap the whole milk and whipped topping for coconut or almond milk options and vegan whipped toppings — it still tastes fantastic!
- Fruit topping: Fresh raspberries or sliced strawberries on top add a tart contrast that pairs beautifully with the sweet flavors.
- Nutty crunch: Toasted pecans or walnuts sprinkled on top add a nice crunch if you want a little extra texture variation.
How to Make Red Velvet Poke Cake with Cheesecake Fluff Recipe
Step 1: Bake the Red Velvet Cake Base
Begin by preheating your oven to 350°F and greasing a 9×13 inch pan with baking spray. I always use baker’s spray with flour for easy release, but regular non-stick spray works too. Next, grab a medium mixing bowl and prepare the cake mix according to the box instructions — you’ll mix together the cake mix, water, vegetable oil, and eggs with a handheld mixer on medium speed. This is such a simple step, but resist overmixing to keep the cake tender. Pour the batter into your pan and bake for about 25 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 2: Poke the Cake and Prepare the Cheesecake Fluff
Once the cake is out of the oven, it’s time for my favorite part: poking holes all over the warm cake — about every half inch. I use the rounded handle of a wooden spoon because it’s just the right size to let the pudding seep in without breaking the cake apart. After all the holes are poked, set the cake aside to cool. Meanwhile, whisk the cheesecake instant pudding mix with the cold whole milk until it thickens just a bit—about 1 to 1.5 minutes is perfect. Pour the pudding evenly over the entire cake surface, using a spatula to gently smooth it out so the pudding fills in all those little holes. Cover the cake tightly and let it chill in the fridge for at least 4 hours to really set.
Step 3: Add Whipped Topping and Festive Decorations
Once chilled, it’s time to make the cheesecake fluff even more festive. Stir green food coloring into your thawed whipped topping until it’s a beautifully even hue — this little pop of color really makes the whole dessert scream holiday cheer. Smooth the tinted whipped topping over the pudding layer, then sprinkle generously with mini marshmallows, red and green M&M’s, and a good scattering of red sprinkles. I love how the colors and textures make it not just delicious but so fun to look at!
Step 4: Slice and Serve
Cut the cake into 12 squares, each roughly 3 by 3 inches. This recipe is perfect for parties since everyone gets a nicely sized portion with that perfect balance of cake, cheesecake fluff, and toppings. Serve chilled for the best experience — the layers are most distinct and flavorful when cold.
Pro Tips for Making Red Velvet Poke Cake with Cheesecake Fluff Recipe
- Don’t skip chilling: Letting the cake sit for at least 4 hours lets the pudding soak in fully, giving you that luxurious, moist texture I love.
- Use cold milk for pudding: It thickens quicker and sets smoother when you use very cold milk straight from the fridge.
- Poke gently but thoroughly: Too few holes and the cheesecake flavors won’t distribute well; too many and you risk breaking the cake. I found about half-inch spacing is just right.
- Evenly tint your whipped topping: Stir well until uniform in color so every slice looks beautifully festive.
How to Serve Red Velvet Poke Cake with Cheesecake Fluff Recipe
Garnishes
I always stick with mini marshmallows and the red and green M&M’s because they add that perfectly nostalgic and whimsical holiday feel. The marshmallows add chewy sweetness, while the M&M’s bring crunch and color. For extra sparkle, I sprinkle red nonpareils or sanding sugar — it just adds that little extra something that makes it party-ready.
Side Dishes
Since this dessert is rich and indulgent, I like to serve it alongside something light and fresh—like a simple mixed green salad with citrus vinaigrette or a lightly brewed tea. But if you’re in full holiday mode, pairing it with vanilla ice cream or a cup of hot cocoa just takes it to the next level of comfort!
Creative Ways to Present
For holiday parties, I sometimes serve this cake in a clear trifle bowl so the colorful layers show through beautifully—it’s a total conversation starter. You can also cut it into cute mini squares and serve on festive plates with tiny holiday picks or edible gold stars for an elegant touch.
Make Ahead and Storage
Storing Leftovers
After serving, cover any leftovers tightly with plastic wrap or transfer to an airtight container and keep refrigerated. The Red Velvet Poke Cake with Cheesecake Fluff Recipe stays moist and fresh for up to 3 days—I’ve had leftover slices taste just as good on day two as the day I made it.
Freezing
I don’t usually freeze this cake because the whipped topping and pudding layer can change texture after thawing, but if you do freeze it, I recommend portioning into single slices and wrapping tightly in plastic and foil. Thaw overnight in the fridge for best results.
Reheating
This cake is best enjoyed chilled, so I don’t typically recommend reheating. If you want to soften it slightly, let it sit out at room temperature for 10-15 minutes before serving; that helps the flavors open up without compromising texture.
FAQs
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Can I use homemade red velvet cake instead of boxed mix for this poke cake?
Absolutely! Using a homemade red velvet cake works wonderfully. Just make sure the cake is fully cooled before you poke holes and pour the cheesecake pudding layer over it. This way, you’ll get that same moist, flavorful result, only fresher!
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What if I don’t have cheesecake-flavored instant pudding? Can I use vanilla?
Yes, vanilla pudding is a good substitute if cheesecake-flavored mix isn’t available. The flavor won’t be as distinctly cheesecake-y, but it will still add creamy sweetness that complements the red velvet nicely.
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How long should I chill the cake before serving?
Chill the cake for at least 4 hours, but overnight is even better for flavors to meld and the pudding layer to set perfectly. This also helps your cheesecake fluff hold its shape when sliced.
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Can I make this poke cake for other occasions besides the holidays?
Definitely! Although the red, green, and festive vibes make it perfect for Christmas, you can adjust the colors of the whipped topping and toppings to match other celebrations — think pinks for Valentine’s or pastels for Easter.
Final Thoughts
This Red Velvet Poke Cake with Cheesecake Fluff Recipe is one of those joyful kitchen wins that I love sharing. It’s approachable for everyday bakers but still impressive enough for the holidays, and the combination of flavors and textures is just spot on. I hope you’ll make it soon and see for yourself how it becomes a sweet staple in your dessert repertoire — it’s like a little festive celebration in every slice!
Print
Red Velvet Poke Cake with Cheesecake Fluff Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Red Velvet Poke Cake features a moist red velvet cake base spiked with cheesecake-flavored pudding, topped with a vibrant green whipped cream layer and decorated with colorful mini marshmallows, red and green M&M’s, and red sprinkles. It’s a delightful and visually stunning dessert perfect for the holiday season, combining classic flavors with a fun, seasonal twist.
Ingredients
Red Velvet Cake:
- 15.25 ounce red velvet cake mix
- 1¼ cup water
- ½ cup vegetable oil
- 3 large eggs
Cheesecake Flavored Instant Pudding Mix:
- 3¾ cups cold whole milk
- 6.8 ounce cheesecake flavored instant pudding mix
Whipped Topping and Decoration:
- 16 ounce (2 tubs) whipped topping, thawed
- 10–12 drops green food color
- 3 cups mini marshmallows
- ¼ cup red M&M’s
- ¼ cup green M&M’s
- red sprinkles
Instructions
- Prepare Cake Batter: Preheat the oven to 350°F. Spray a 9×13 inch baking pan with baker’s spray and set it aside. In a medium mixing bowl, use a handheld mixer on medium speed to combine the red velvet cake mix with water, vegetable oil, and eggs according to the box directions until smooth.
- Bake the Cake: Pour the prepared cake batter into the sprayed baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow it to cool slightly.
- Poke Holes in Cake: Using the rounded handle of a wooden spoon, poke holes approximately ½ inch apart all over the cake while still warm. This allows the pudding to seep into the cake for extra moistness. Set the cake aside to cool completely.
- Prepare Cheesecake Pudding: In a medium bowl, whisk together the cheesecake instant pudding mix and cold whole milk for 1 to 1½ minutes until the pudding begins to thicken.
- Pour Pudding over Cake: Evenly pour the prepared pudding over the cooled cake, ensuring it seeps into the holes. Use a spatula to smooth the pudding layer evenly across the surface. Cover the cake tightly and chill in the refrigerator for 4 hours to set.
- Tint Whipped Topping: Stir green food coloring into the thawed whipped topping using a spoon until the color is uniform and vibrant.
- Add Whipped Topping Layer: Remove the chilled cake from the refrigerator. Evenly spread the tinted whipped topping over the pudding layer to create a festive green topping.
- Decorate the Cake: Sprinkle mini marshmallows evenly over the whipped topping. Then, sprinkle red and green M&M’s along with red sprinkles to give a colorful, Christmas-themed decoration.
- Serve: Cut the cake into 12 squares, approximately 3 inches by 3 inches each, and serve chilled for the best taste and texture.
Notes
- Keep any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- For an extra moist cake, ensure the holes made in the cake cover the entire surface evenly.
- You can substitute whole milk with 2% milk if desired, but whole milk yields a creamier pudding layer.
- If desired, add crushed candy canes on top for a peppermint twist and extra holiday flair.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 370 kcal
- Sugar: 32 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
