This Christmas Red Velvet Poke Cake has been my go-to holiday treat for years. I first discovered the idea on a snowy December evening when I wanted something that looked elaborate but was actually simple enough to make between holiday errands. The contrast of the tender, cocoa-tinged red cake with a creamy cheesecake pudding layer is the sort of comforting balance that prompts everyone at the table to ask for a second piece. Texture is key here: moist crumbs from the cake soak up the pudding, while the whipped topping and mini marshmallows add fluffy, light contrast. The visual impact is just as satisfying — the red base with green whipped topping graced by red and green candies is unmistakably festive.

I remember bringing this to a family cookie swap the first year I made it; it became the unofficial centerpiece. People complimented the bright colors and the clean square cuts — each piece felt like a holiday present. Because most of the components are pantry staples and ready-made mixes, this is a recipe you can pull together in a short window of time and still impress a crowd. It’s also forgiving: if you need to simplify or swap an ingredient, the structure of the cake holds up. That reliability makes it a favorite for busy holiday cooks who want delicious results without fuss.

Ingredients

• Red Velvet Cake Mix: Use a 15.25-ounce box of red velvet cake mix. I like Pillsbury or Duncan Hines for consistent results; the cocoa and red color form the flavor base and the fine crumb soaks pudding evenly.
• Liquids and Fat: 1 1/4 cups water and 1/2 cup vegetable oil keep the cake tender. Use neutral oil like canola or vegetable for best texture and an even crumb structure.
• Eggs: 3 large eggs add structure and lift; room-temperature eggs help the batter emulsify for a smoother batter and even rise.
• Cheesecake Instant Pudding: Use two 3.4-ounce packets (6.8 ounces total) of cheesecake-flavored instant pudding with 3 3/4 cups cold whole milk. The pudding sets into a creamy layer that seeps into the cake for moisture and a cheesecake note.
• Whipped Topping: 16 ounces thawed whipped topping (two 8-ounce tubs) forms a light, airy topping. Choose a stable brand if you plan to display the pan for hours.
• Green Food Coloring: 10 to 12 drops to tint the whipped topping to a bright, festive green. Gel color can be used sparingly for more vivid color.
• Toppings and Decoration: 3 cups mini marshmallows, 1/4 cup red M&M’s, 1/4 cup green M&M’s, plus red sprinkles to finish. These add texture, color contrast, and a playful crunch.

Instructions

Prepare the Pan and Oven: Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan evenly with baking spray or grease and line with parchment if you prefer easier removal. Preheating ensures immediate oven spring and consistent bake time. Mix the Batter: In a medium bowl, combine the 15.25-ounce cake mix, 1 1/4 cups water, 1/2 cup vegetable oil, and 3 large eggs. Beat on medium speed with a handheld or stand mixer until smooth, about 1 to 2 minutes, scraping the bowl once. The batter should be lump-free and pourable. Bake: Pour batter into the prepared pan and smooth the top. Bake at 350 degrees F for about 25 minutes or until a toothpick inserted near the center comes out with moist crumbs but not raw batter. Watch closely after 20 minutes; ovens vary. Poke Holes and Cool Slightly: Remove the pan and while still warm, use the rounded handle of a wooden spoon to poke holes approximately 1/2 inch apart across the cake surface. The holes allow the pudding to sink in. Allow the cake to cool for 10 to 15 minutes so the pudding won’t set too quickly on the surface. Make the Pudding: Whisk together the two packets (6.8 ounces total) of cheesecake instant pudding with 3 3/4 cups cold whole milk for 1 to 1 1/2 minutes until beginning to thicken. The mixture should be velvety and pourable but not stiff. Pour and Chill: Pour the pudding evenly over the warm cake, using a spatula to spread and push the pudding into the holes so it soaks into the crumb. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, which lets the pudding fully set and infuse the cake with moisture. Tint and Spread Whipped Topping: Stir 10 to 12 drops of green food coloring into the thawed 16 ounces of whipped topping until color is uniform. Remove the cake from the refrigerator and spread the tinted topping gently over the pudding layer to keep the pudding set intact. Decorate and Serve: Evenly sprinkle 3 cups mini marshmallows across the green topping, then scatter 1/4 cup red and 1/4 cup green M&M’s and finish with red sprinkles. Cut the pan into twelve 3-inch by 3-inch squares and serve chilled.

Storage Tips

Store covered in the refrigerator for up to three days. Use an airtight lid or wrap the pan tightly in plastic wrap to prevent the whipped topping from absorbing fridge odors. For longer storage, cut into individual squares and freeze in a single layer on a sheet pan until firm, then stack with parchment between layers in a freezer-safe container for up to three months. To reheat slightly, thaw overnight in the fridge and let stand at room temperature 20 minutes before serving. Avoid microwaving the decorated top to preserve marshmallow texture and color.

Ingredient Substitutions

If you prefer a homemade approach, you can bake a red velvet from scratch using cocoa, buttermilk, vinegar, and red food coloring; just keep the final pan size and bake time similar. Swap whole milk for 2 percent for a lighter filling, though the pudding will set a touch softer. Use whipped cream stabilized with a tablespoon of powdered sugar and gelatin if you prefer a dairy-free alternative; in that case use a dairy-free instant pudding and whipped topping to keep the same set. For a nut-free option, check M&M labeling; choose plain candies rather than peanut M&M’s.

Serving Suggestions

Serve chilled as a festive finish to holiday dinners or at parties alongside coffee, hot cocoa, or an espresso bar. Garnish individual squares with a fresh mint leaf for contrast or a small dusting of powdered sugar for a snowy effect. For a plated dessert, add a drizzle of warm chocolate sauce and a spoonful of vanilla ice cream. This pan also works well on a dessert table next to cookies and bars; the green topping adds a strong visual element among other treats.

Cultural Background

Red velvet as a concept became widely popular in North American baking traditions in the early 20th century, especially in the American South where the deep red cake is often paired with cream cheese frosting. The vivid color and soft crumb have made it a holiday favorite because it evokes festive colors and celebratory flavors. The poke method emerged later as home cooks began modifying cakes with condensed milk, pudding, or flavored syrups to add moisture and richness, turning a simple sheet cake into a layered, almost trifle-like dessert.

Seasonal Adaptations

For winter holidays, keep the red and green theme with traditional candies and tinted cream. In other seasons, you can adapt the color scheme: use pastel food coloring for spring or no coloring and fresh berries for summer. Substitute peppermint-flavored pudding or add a teaspoon of peppermint extract to the whipped topping for a candy-cane twist. For Thanksgiving, swap green topping for caramel-colored whipped topping and use toasted pecans instead of M&M’s.

Meal Prep Tips

Make the cake and pudding layer up to 24 hours ahead and chill. Tint and add whipped topping, marshmallows, and candies on the day of serving for the brightest presentation. If transporting, place the pan on a flat, rigid base and keep chilled; use an insulated bag and cool packs if the trip is long. Label portions with a marker on the lid to help guests pick their preferred piece and to keep track of servings for leftovers.

This red velvet poke pan is simple, festive, and reliably delicious — a dessert that both the busy host and the celebratory baker can make with confidence. Give it a try at your next holiday gathering and make it your own with personal touches that reflect family favorites.