Best Red Velvet Poke Cake Recipes

Condensed Milk Red Velvet Poke Cake image

Provided by Kitty Kat Cook

Categories Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

1 (15 ounce) box of duncan hines' red velvet cake mix
3 1/2 ounces white chocolate pudding mix or 3 1/2 ounces regular chocolate instant pudding
1 (14 ounce) can condensed milk
1 cup oil
3 large eggs
1 (12 ounce) can Coke
1 (8 ounce) container whipped topping, thawed
8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter, melted (optional)

Steps:

Mix all cake ingredients except milk.
Bake according to box directions.
Immediately after removing from oven, poke holes over the cake (with a chopstick or similar tool) and slowly pour condensed milk over the top of the cake, let it be absorbed.
Let the cake cool.
While the cake cools hand-mix all frosting ingredients.
If the cake is completely cool, frost the cake and refrigerate.

Oreo -Red Velvet Poke Cake image

Provided by Cheryl M

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 5

1 (15 1/4 ounce) box red velvet cake mix
2 (4 ounce) boxes cheesecake flavor instant pudding and pie filling mix
1 (8 ounce) whipped topping, thawed
4 cups milk
10 Oreo cookies

Steps:

Bake cake according to directions.
poke holes all over the top of cake while it is war with a wooden spoon handle poke it all the way to the bottom of cake.
Wish dry pudding mix with 4 cups of milk.
poor pudding over the cake make sure it fills the holes evenly.
put the cake into the fridge for 2 hours to set.
Crush the Oreo cookies as much as you like.
After the cake has completely cooled spread on the whipped topping.
sprinkle crushed Oreos over the whipped topping.

Nutrition Facts : Calories 148.4, Fat 9.3, SaturatedFat 5.2, Cholesterol 26.6, Sodium 114.1, Carbohydrate 13.1, Fiber 0.3, Sugar 5.5, Protein 3.9

Red Velvet Poke Cake Recipe - (4.3/5) image

Provided by á-24918

Number Of Ingredients 5

1 box Red Velvet cake mix, with the ingredients needed to make the cake
2 (3.4-ounce) boxes instant Cheesecake-flavored pudding
4 cups milk
1 (8-ounce) tub frozen whipped topping, thawed
10 Oreo cookies, crushed, optional

Steps:

Prepare cake mix according to package directions for a 9x13-inch cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the warm cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. In a medium bowl, whisk together dry pudding mix with 4 cups of milk. Whisk until all the lumps are gone. Pour pudding over cake, taking care to get right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes. Put the cake into the fridge to set and cool (about 2 hours). If you have anything hanging out in your fridge that is stinky, be sure to cover your cake. Once your cake has completely cooled, spread on whipped topping. Spread it out evenly over the pudding layer. If you haven't done so already, crush your Oreo cookies. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake. Spread crushed Oreos onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the cookie bits are crunchy when you serve it. This cake needs to be kept refrigerated.

Red Velvet Poke Cake image

Provided by Amber Pulliam @AmberLaShay

Categories Cakes

Number Of Ingredients 12

2 cup(s) self rising flour
2 tablespoon(s) cocoa, unsweetened
2 cup(s) sugar
1 cup(s) vegetable oil
2 - eggs
1 cup(s) buttermilk
2 teaspoon(s) vanilla
1 teaspoon(s) white vinegar
1/2 cup(s) prepared plain hot coffee
2 ounce(s) red food coloring drops
2 box(es) cheesecake instant pudding mix
4 cup(s) milk (for pudding)

Steps:

Preheat oven to 325
In medium bowl whisk together flour and cocoa powder.
In large bowl combine sugar and oil.
With your blender mix eggs, buttermilk, vanilla and food coloring with your sugar mixture.
Blend in your coffee (Do Not skip this step, it gives your cake an AMAZING flavor)and vinegar.
Combine dry ingred's to your wet a little at a time just until combined. (Do not over blend)
Grease your pan(s) generously(depending on what kind of cake you would like)with crisco and dust lightly with flour.
Pour your batter evenly into your pan(s).
Bake cake 30-40 minutes or until tooth pick comes out clean.
Remove cake from oven, let cool 5-8 minutes. While your cake is cooling prepare your pudding.
Once cake is slightly cooled take the end of a wooden spoon (or similar size object) and poke multiple holes all over your cake making sure you go all the way through to the bottom of the pan.
Pour your pudding mix over your cake making sure to focus on getting the pudding into the holes. Try to spread out the pudding as evenly as possible.
Put your cake in the fridge to let set atleast 2 hours. Top with your favorite cream cheese frosting or with cool whip and sprinkle with crushed oreos. **** This cake needs to be kept refrigerated**** (If you want, you can let your cake come to room temp before serving)