This Christmas Red Velvet Poke Cake has been a holiday mainstay in my kitchen for years. I first made it the December my sister asked for a dessert that looked festive but could be made ahead for a busy holiday party. The result — a tender, moist red velvet base studded with thin tunnels of cheesecake-flavored filling and a pillowy green-tinted whipped topping — became an instant favorite. It's the kind of dessert that arrives at the table and makes people smile before they even taste it.

The texture is what keeps everyone coming back: the cake stays soft and moist thanks to the pudding filling that seeps into the holes, while the whipped topping gives a light, creamy contrast. The mini marshmallows add nostalgic chew, and the M&M’s and red sprinkles bring a playful, festive crunch. It’s easy to assemble, travels well, and can be refrigerated for a few days, which makes it ideal for holiday entertaining when you need something showy without hours of prep.

Ingredients

• Red Velvet Cake: 15.25-ounce box red velvet cake mix — choose a trusted brand (Betty Crocker or Pillsbury) for consistent texture; the cocoa in the mix delivers the classic subtle chocolate note.
• Liquid & Fat: 1 1/4 cups water, 1/2 cup vegetable oil — oil keeps the cake tender and moist; you can use canola if preferred.
• Eggs: 3 large — room temperature eggs incorporate more evenly and help the cake rise.
• Cheesecake-Flavored Instant Pudding: 6.8 ounces cheesecake instant pudding (two 3.4-ounce packets) mixed with 3 3/4 cups cold whole milk — the milk must be cold so the mix sets properly and creates a creamy filling.
• Whipped Topping: 16 ounces thawed (two 8-ounce tubs or one 16-ounce tub) — use a stabilized whipped topping for easy spreading and a light texture.
• Green Food Coloring: 10–12 drops to tint the whipped topping a festive green; gel color works well for stronger color with less liquid.
• Toppings & Decoration: 3 cups mini marshmallows, 1/4 cup red M&M’s, 1/4 cup green M&M’s, and red sprinkles for bright finishing touches.

Instructions

Prepare and Bake the Base: Preheat your oven to 350°F. Spray a 9×13-inch pan with baker’s spray (such as Baker’s Joy) so the cake releases cleanly. 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. Using a handheld mixer on medium speed, beat until smooth and slightly aerated, about 1 to 2 minutes. Pour into the prepared pan and bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to rest for 5–10 minutes before proceeding. Poke the Holes: Using the rounded handle of a wooden spoon or a similar tool, poke holes about 1/2 inch apart across the warm cake. The holes let the pudding seep in and keep the cake extraordinarily moist — don’t be shy about the number of holes; you want the pudding to penetrate most of the surface. Make the Cheesecake Filling: In a medium bowl, whisk together 6.8 ounces cheesecake-flavored instant pudding mix with 3 3/4 cups cold whole milk for 1 to 1 1/2 minutes, until the mixture begins to thicken. Immediate whisking is important: cold milk ensures rapid thickening and a glossy, stable filling. Fill and Chill: Evenly pour the thickened pudding over the warm cake, allowing it to flow into the holes you made. Use a spatula to spread it, ensuring full coverage. Tightly cover the pan with plastic wrap and refrigerate for at least 4 hours (or overnight) so the flavors meld and the pudding sets within the cake. Tint and Spread the Whipped Layer: Once chilled, stir 10 to 12 drops of green food coloring into the thawed whipped topping until the hue is uniform. Spread the tinted topping evenly over the pudding layer, smoothing with an offset spatula for a clean finish. Decorate and Cut: Scatter 3 cups mini marshmallows evenly over the green topping, then sprinkle the 1/4 cup red and 1/4 cup green M&M’s and red sprinkles for a festive look. For clean slices, refrigerate again briefly if the topping is soft, then cut into twelve 3-inch x 3-inch squares.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you’ve decorated with marshmallows, the marshmallows may lose a bit of their chew over time; store a small extra bag of marshmallows and add fresh ones just before serving for best texture. For longer storage, wrap the uncut cake tightly in plastic and foil and freeze for up to 3 months; thaw overnight in the refrigerator before applying toppings and serving.

Ingredient Substitutions

If you prefer a lighter topping, substitute homemade stabilized whipped cream (use 1 cup heavy cream whipped with 1 tablespoon powdered sugar and 1 teaspoon gelatin dissolved in 2 tablespoons warm water) for the whipped topping. For a dairy-free version, use a dairy-free whipped topping and a nondairy milk in the pudding (note: instant pudding may not set the same with nondairy milk). For a richer base, replace the vegetable oil with melted butter (1/2 cup) for a slightly deeper flavor and more tender crumb.

Serving Suggestions

Serve chilled on a festive platter; garnish each square with an extra marshmallow or a mint leaf for an elevated look. This goes beautifully with coffee, hot cocoa, or a lightly spiced mulled wine at holiday parties. For a brunch spread, pair small squares with savory options like quiches or smoked salmon to balance the sweetness.

Cultural Background

Red velvet desserts have roots in Southern American baking and became popular for their dramatic color and tender crumb. The name likely comes from the slight cocoa content and the resulting mahogany hue when combined with acidic ingredients. Over time, red velvet has evolved into everything from layer cakes to cookies and fun seasonal variations like this poke-style version that incorporate pudding layers and playful decorations.

Seasonal Adaptations

For winter gatherings, stick to the red and green palette; in other seasons you can change the color of the whipped topping and candy to match holidays—pastel colors for spring, orange and brown for autumn. You can also toss fresh berries over the top in summer instead of candy for a lighter, fruit-forward adaptation.

Meal Prep Tips

Make the cake and pudding layer a day ahead, chill overnight, and add the tinted whipped topping and decorations a few hours before serving. Use a sharp, warmed knife for clean slices: dip the blade in hot water, dry it, and cut, wiping between slices. Pack individual squares in single-serve containers for grab-and-go holiday lunches or party favors.

This Christmas Red Velvet Poke Cake combines ease and festive flair, making it a dependable choice for hosts who want something both delightful and simple to prepare. Give it a try at your next holiday gathering — you’ll likely find it becoming part of your seasonal rotation.