This Christmas Red Velvet Poke Cake is the kind of dessert that turns a busy holiday kitchen into a place of magic. I first made this version on a December afternoon when I needed an easy show-stopping dessert for an impromptu cookie swap. The bright crimson base, silky cheesecake pudding infused into the cake, and a cloud of green-tinted whipped topping studded with marshmallows and candies made every neighbor stop and ask for the recipe. It’s sturdy enough to make ahead, yet delicate in mouthfeel: the cake remains tender while pockets of pudding create creamy ribbons with every bite. I love this as a last-minute centerpiece because the technique is forgiving — a boxed mix and instant pudding make it quick, while the decoration provides a handcrafted, festive look. The texture contrast is the best part: a soft red velvet crumb, pockets of cooled cheesecake pudding, and a light, airy whipped topping with a little crunch from M&M’s and sprinkles. Every time I bring this to a holiday get-together, it disappears first, and children and adults alike come back for seconds.

Ingredients

• Red velvet cake mix (15.25 oz box): A standard boxed mix saves time and gives a consistent red crumb; I like Duncan Hines or Pillsbury for reliable texture.
• Water (1 1/4 cups): Use room-temperature water as directed on the box to hydrate the batter without shocking the leavening agents.
• Vegetable oil (1/2 cup): Neutral-flavored oil keeps the crumb tender and moist; can substitute canola if preferred.
• Large eggs (3): Bring to room temperature for better volume and even mixing; large eggs are assumed for boxed mixes.
• Cold whole milk (3 3/4 cups): For the pudding layer, whole milk gives the creamiest result; measure precisely for correct pudding set.
• Cheesecake-flavored instant pudding mix (6.8 oz): Two 3.4-oz packets blended into the milk create a thick, tangy layer that soaks into the cake.
• Whipped topping (16 oz thawed): Two 8-oz tubs of thawed whipped topping keep the finish light; non-dairy whipped topping works but flavor will differ slightly.
• Green food coloring (10–12 drops): Gel or liquid both work; start with fewer drops and build to the shade you want.
• Mini marshmallows (3 cups): Small marshmallows add chew and holiday charm; use mini for even coverage.
• Red M&M’s (1/4 cup) and green M&M’s (1/4 cup): Use candy-coated chocolate for crunch and color contrast; substitute red candies if preferred.
• Red sprinkles (for garnish): A small spoonful scattered on top adds sparkle and a festive finish.

Instructions

Prepare the pan and batter: Preheat the oven to 350°F. Spray a 9x13-inch pan thoroughly with baker’s spray for easy release. In a medium mixing bowl, combine the red velvet cake mix, 1 1/4 cups water, 1/2 cup vegetable oil, and 3 large eggs. Beat at medium speed with a handheld mixer for about 2 minutes until smooth and slightly aerated; scrape the bowl once to ensure even mixing. Bake until set: Pour the batter into the prepared pan and smooth the top. Bake on the center rack for about 25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Visual cue: the edges will start to pull away slightly from the pan and the cake’s surface will spring back when gently pressed. Poke and cool: Remove the cake and let it sit 5 minutes. Using the rounded handle of a wooden spoon, press holes about 1/2 inch apart across the surface while the cake is still warm; this allows the pudding to seep in. Allow the cake to cool to room temperature before adding pudding so you don’t thin the pudding layer. Make and pour the pudding: In a medium bowl whisk together 3 3/4 cups cold whole milk and the 6.8-ounce cheesecake instant pudding mix for 1 to 1 1/2 minutes until it just begins to thicken. Pour the pudding evenly over the prepared cake, working quickly to fill the holes. Use a spatula to gently smooth the surface without disturbing the holes. Chill to set: Tightly cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for cleaner slices and fuller flavor. The pudding will firm and the cake will absorb some moisture, creating creamy pockets in the crumb. Tint, top and decorate: Stir 10–12 drops of green food coloring into 16 ounces of thawed whipped topping until color is uniform. Spread the tinted topping evenly over the chilled pudding layer. Scatter 3 cups mini marshmallows, then the red and green M&M’s, and finish with red sprinkles. Chill briefly if needed to set the decoration before slicing into twelve 3-inch squares.

Storage Tips

Store leftovers in the refrigerator covered tightly with plastic wrap or in an airtight container for up to three days. For transport, cover loosely with foil and keep chilled; store in a cooler if traveling more than an hour. Avoid freezing the decorated cake—the whipped topping and candies change texture when thawed. If you must freeze, remove decorations, freeze the plain pudding-topped cake wrapped in plastic and foil for up to one month, then thaw overnight in the fridge before adding fresh whipped topping and decorations.

Ingredient Substitutions

Want to adapt ingredients? Use a from-scratch red velvet batter if you prefer—just ensure your home recipe yields a single 9x13 pan and bake time is similar. For a lighter finish, swap whipped topping for stabilized whipped cream (whip heavy cream with 1–2 tbsp powdered sugar and 1 tsp vanilla, add 1 tsp gelatin dissolved in water if you need sturdiness). Use fat-free milk with lower-setting pudding if you prefer less richness, but expect a slightly softer set. For a vegetarian option, choose marshmallows labeled gelatin-free and ensure candies are suitable.

Serving Suggestions

Serve chilled squares on a platter garnished with extra sprinkles or a dusting of powdered sugar. Pair with coffee, spiced cider or a glass of milk for kids. For an adult dessert, add a small scoop of vanilla bean ice cream alongside each square or drizzle a spoonful of room-temperature raspberry sauce to cut the sweetness. I like placing a few mint leaves near the corners for contrast and aroma when presenting to guests.

Cultural Background

Red velvet has deep roots in American baking, with popularity rising in the early 20th century thanks to cocoa chemistry and a long association with Southern tea cakes. The characteristic red hue came from reactions between natural cocoa and acidic ingredients, and later intensified with red food coloring for dramatic holiday presentation. The poke-cake method itself is a modern shortcut—pouring filling into holes to create an infused, layered sensation without multiple bakes or complex pastry work.

Seasonal Adaptations

Switch toppings to match seasons: for Valentine’s Day use pink and white candies, for St. Patrick’s Day use green sprinkles and shamrock-shaped candy, or for a winter wedding use silver dragees with white mini marshmallows. In autumn, swap the cheesecake pudding for pumpkin spice instant pudding and top with chopped pecans and caramel drizzle. The base technique remains the same: bake, poke, pour, chill, and decorate to match the season.

Meal Prep Tips

Prepare the cake and pudding layer the day before, then chill overnight so the pudding fully sets and the cake is easy to slice. Store decorations separately in zip-top bags and top the cake just before serving if you need pristine presentation. Use a sharp chef’s knife wiped between cuts for clean 3-inch squares. Label the pan with baking time and date if freezing an undecorated version to keep track during busy holiday weeks.

This cake has brought more than sweetness to my holidays—it has provided simple rituals, like kids choosing candy colors and my sister insisting we always bake early to enjoy the process. Give it a try and make the decorations your family’s signature this season; that small personal touch is what makes shared food so memorable.