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Christmas Poke Cake

A festive and easy dessert that soaks up colorful pudding and is topped with whipped cream and sprinkles, making it perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box white cake mix Plus ingredients listed on the box
  • 1 cup milk Optional for richer cake flavor
For the filling
  • 2 packages instant pudding mix Vanilla or white chocolate
  • 3 cups cold milk For pudding
  • as needed red and green gel food coloring
For the topping
  • 1 tub whipped topping Thawed
  • as needed holiday sprinkles, crushed peppermint, or mini chocolate chips For decoration

Method
 

Preparation and Baking
  1. Preheat your oven according to the cake mix box instructions.
  2. Mix the cake batter as directed, using milk instead of water if desired.
  3. Bake in a 9x13 pan until a toothpick comes out clean.
Poke and Fill
  1. Let the cake cool for 10 minutes, then poke holes across the surface using a wooden spoon handle.
  2. Whisk the instant pudding with cold milk until it thickens slightly, about 2 minutes.
  3. Divide the pudding into two bowls and tint one red and the other green.
  4. Spoon or pipe the colored pudding over the cake, alternating colors to create a striped effect.
Chill and Decorate
  1. Cover the cake and refrigerate for at least 2 hours to allow the cake to absorb the filling.
  2. Spread the whipped topping over the chilled cake and add sprinkles, crushed peppermint, or chocolate chips.
  3. Keep chilled until serving.

Notes

Let the cake cool slightly before poking to avoid closing the holes. Use gel food coloring for vivid colors and avoid liquid coloring.