Description
This Christmas Poke Cake is a delightful and festive dessert perfect for holiday celebrations. Featuring a colorful swirled white cake base with vibrant red and green dollops, it’s filled with creamy cheesecake pudding and topped with fluffy whipped cream. Garnished with mini marshmallows, sprinkles, and M&M candies, this easy-to-make poke cake brings fun and flavor together in a festive treat.
Ingredients
Cake:
- 1 box white cake mix
- Ingredients listed on the cake mix box (egg whites, water, oil)
- Red food coloring
- Green food coloring
Filling:
- 2 (3.4 oz.) boxes instant cheesecake or white chocolate pudding mix
- 3 1/2 cups milk
Topping:
- 3 cups Cool Whip or
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar (or more to taste)
- 1 teaspoon vanilla extract
Garnish:
- Mini marshmallows
- Red and green sprinkles
- M & M candies
Instructions
- Preheat and prepare pan: Preheat the oven to the temperature specified on the cake mix box. Grease a 9×13-inch baking dish lightly with baking spray and set aside.
- Prepare cake batter and color portions: Follow the directions on the cake mix box to prepare the cake batter. Divide the batter evenly into three portions: leave one portion white, color the second portion red with red food coloring, and color the third portion green with green food coloring. Stir each portion well until the color is fully blended.
- Create colored dollops in pan: Using a spoon, drop small spoonfuls of each colored batter alternately into the greased baking dish. Drop one color at a time, spacing the dollops a few inches apart to prevent mixing. Repeat layering the dollops until all batter is used. Tap the baking dish gently on the counter to level the batter without blending colors. Lightly swirl the dollops with a toothpick for a marbled effect.
- Bake the cake: Bake the cake according to the time and temperature on the cake mix box. Once baked, let it cool at room temperature for 10 minutes.
- Poke holes and cool completely: Using the end of a wooden spoon, poke holes all over the top of the warm cake to prepare for the filling. Allow the cake to cool completely at room temperature.
- Prepare pudding filling: In a bowl, whisk together the instant cheesecake or white chocolate pudding mix with 3 1/2 cups milk until smooth and the pudding is dissolved but not set.
- Fill the cake: Pour the pudding evenly over the cooled cake, making sure to fill all the holes created by poking. Spread any remaining pudding gently on top. Refrigerate the cake to allow the pudding to set.
- Prepare whipped topping: For the topping, either spread 3 cups of Cool Whip over the set pudding, or whip 1 1/2 cups chilled heavy cream with 1 teaspoon vanilla extract until soft peaks form, then add 3 tablespoons powdered sugar and whip until stiff peaks form. Spread the whipped cream over the pudding layer evenly.
- Garnish and serve: Decorate the top of the cake with mini marshmallows, red and green sprinkles, and M&M candies for a festive touch. Keep leftovers refrigerated.
Notes
- For best results, use instant pudding mix and ensure it does not fully set before pouring over the cake.
- If using heavy cream, chilling the bowl and beaters beforehand helps achieve better whipping.
- Be careful when swirling colors in the batter to avoid mixing them completely.
- Store leftovers covered in the refrigerator for up to 3-4 days.
- You can substitute different colors or holiday-themed candies for other occasions.
