Red Velvet Poke Cake Food
RED VELVET POKE CAKE (+VIDEO)
Red Velvet Poke Cake is made with red velvet cake mix with a creamy cheesecake filling and topped with whipped topping and crushed Oreos.
Provided by Brandie @ The Country Cook
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
- Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the warm cake. You want the holes to be 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 pudding mix with 4 cups of milk. Whisk until all the lumps are gone.
- Pour pudding over cake. Taking care to pour it 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).
- Once your cake has completely cooled, spread on whipped topping. Spread it out evenly over the pudding layer.
- Spread crushed Oreos onto the top of the cake.
Nutrition Facts : Calories 306 kcal, Carbohydrate 41 g, Protein 7 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 404 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
RED VELVET POKE CAKE
Looking for a red velvet cake? This Red Velvet Poke Cake from Delish.com is the best.
Categories Red Velvet Poke Cake red velvet poke cake red velvet cake red velvet recipe cream cheese frosting sheet cake poke cake
Time 2h25m
Yield 15
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Butter a 9-x-13" pan and sprinkle with flour. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes.
- Cool the cake for at least 20 minutes in the pan. Then poke big holes across entire surface of the cake using the rounded end of the wooden spoon. Pour sweetened condensed milk over the entire surface of the cake and spread with a spatula to make sure it pours into the holes. Cover and refrigerate for two hours.
- When the cake is almost ready to take out of the refrigerator, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy. Add confectioners' sugar and vanilla and mix to combine. Spread over cake with an offset spatula and serve.
CONDENSED MILK RED VELVET POKE CAKE
From my test kitchen. Less ingredients than some red velvet cake recipes call for, an inexpensive, yummy and moist version. Perfect if it's your first time trying the red velvet cake.
Provided by Kitty Kat Cook
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
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
Make and share this Oreo -Red Velvet Poke Cake recipe from Food.com.
Provided by Cheryl M
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 5
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)
Provided by á-24918
Number Of Ingredients 5
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.
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