Dessert: Red Velvet Poke Cake Recipe

Recipe by Candace Braun Davison If you can't find cheesecake-flavored pudding, try vanilla instead.

Ingredients

1 box red velvet cake mix
2 packages cheesecake-flavored instant pudding
6 c. milk
1 tub cream cheese frosting

Instructions

Bake the cake according to the box's instructions, then let it sit for 20 minutes to cool before poking holes over the top of the cake with the handle of a wooden spoon.
Whisk the milk and pudding mix in a large bowl until combined. Pour half of the mixture into the holes of the poke cake. Place the cake and the bowl of remaining pudding in the fridge to set for the next two hours.
Add the remaining pudding to the top of the red velvet cake, then place it in the freezer for 20 minutes for the pudding to harden. Top with a layer of cream cheese frosting. (The easiest way to frost? Place the frosting in a piping bag fitted with a star tip—or a plastic resealable bag with the corner snipped—and pipe swirls, or rosettes, over the top. That way you're not smearing a knife over the top of the cake, which can get messy.)

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