Red Velvet Poke Cake

Red Velvet Poke Cake is a delicious red velvet cake that is filled with cream cheese and sweetened condensed milk, topped with whipped cream. A delicious cream cheese poke cake recipe.

Course Desserts

Cuisine American

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Prep Time 10

Cook Time 20

Total Time 30

Servings x13 cake

Calories 200kcal

Author Kelsey

Ingredients

1 box red velvet cake mix + ingredients on the box
1 package cream cheese 8 ounces room temperature
1 can sweetened condensed milk 14 ounces
1 tub Cool whip 8 ounces
1/3 cup chocolate shavings optional

Instructions

Start by greasing your 9x13 pan and mix up your red velvet cake mix as directed on the back of the box. Add in all the ingredients it calls for.
Once the red velvet cake is cooked place on a cooling rack. Let cool 5-10 minutes.
Then with a fork or the back of a wooden spoon poke holes all over the cake.
In a stand mixer take your room temperature cream cheese and sweetened condensed milk and mix until fully creamy. It is important your cream cheese is fully softened or it will curdle.
Pour the mixture all over the top of the cake. Cover with aluminum foil or a lid and let cool fully in the refrigerator.
Once the red velvet poke cake is cooled, top with your Cool Whip. Then sprinkle on chocolate shavings.
Slice and serve up this easy poke cake for any and every occasion.

Notes

Flavor of Cake: You can use a different flavor of cake mix if you would like. I love the red velvet poke cake but can be altered.

Cream Cheese: Feel free to leave the cream cheese out if you want and just do sweetened condensed milk.

Toppings: You can decorate the top of your cake with sprinkles, chocolate candies, etc. Crushed Oreos would also would be delicious.

Size of Cake: This recipe makes a 9x13 pan.

Make this Cake In Advance: You can make your cake a day in advance of when you want to serve it up. Just store the cake in the fridge in an airtight container.

Freezer Friendly: This cream cheese poke cake can be frozen for up to three months.

Nutrition