This Red Velvet Poke Cake is the original red velvet poke cake recipe! Red velvet cake poked with pudding, topped with Cool Whip and Oreos! A SIMPLY DELICIOUS RED VELVET CAKE Red Velvet Poke Cake is made with red velvet cake mix with a creamy cheesecake filling and topped with whipped topping and crushed Oreos. The idea for this Red Velvet Poke Cake came when I was at Wal-Mart. The Banana Pudding Poke Cake recipe was such a hit when I first introduced it here that I really wanted to create something special for Valentine’s Day. That is where this Red Velvet Poke Cake was born! It turned out so good! FREQUENTLY ASKED QUESTIONS: Can I use homemade whipped cream? Of course! If you prefer homemade whipped cream, then by all means, make your own whipped cream. Homemade whipped cream often doesn’t stay stabilized for long though so it won’t hold up as well as Cool Whip. Can I make my own homemade red velvet cake? Of course. I am not your Momma, you make it how you want. You don’t need my permission to make a homemade cake or homemade whipped cream. I prefer simpler and easier recipes so this is how I prefer to make it. What other toppings can I use? If you don’t want to use Oreos, you can use mini chocolate chips, chocolate chips, white chocolate chips, chocolate shavings or chocolate curls. You could also use any chocolate candies or sprinkles. Another idea is to take some of the red velvet cake crumbs that may come out when making your holes and add that to the topping layer too. Why are my Oreos soggy? Adding the crushed Oreo’s immediately before serving will ensure the cookie bits are crunchy when you serve it. If you let them sit in the Cool Whip for a longer period of time, they’ll get soggy. So if you aren’t eating this all right away, just sprinkle the crushed Oreos on top as you serve. Do I need to refrigerate this cake? Yes, when you aren’t serving this, it needs to be kept in the fridge because of the pudding and Cool Whip. Can this cake be made in advance? Yes. In fact, I think poke cakes are almost better if they are allowed to hang out in the refrigerator for a day. I would just wait to add the crushed Oreo cookies on top until you are ready to serve so they stay crunchy. How do I store Red Velvet Poke Cake? Store leftover poke cake in an airtight container, or wrapped with plastic wrap and keep in the fridge for up to 4 days. Can you freeze Red Velvet Poke Cake? You can freeze this poke cake for up to 3 months in a freezer safe container. The texture of the cake may change once done thawing though. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) red velvet cake mix – I am aware that boxed cake mixes have been reduced in ounces in recent years. This recipe will still work though. ingredients needed to make cake (eggs, oil & water)– this may vary from cake brand to cake brand and the quantities needed. Just follow the quantities on the back of the cake mix box. You can substitute the water for milk and melted butter for the oil if you want a slightly richer tasting cake. instant cheesecake pudding – you can also use vanilla as well. milk – I think this works best with 2% or whole milk. I do not recommend anything less than 2% fat. whipped topping– Cool Whip can be used, or any brand of whipped topping or make it homemade. Oreo cookies – see my Frequently Asked Questions above for other options. HOW TO MAKE RED VELVET POKE CAKE: Prepare cake according to package directions for a 9×13-inch cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the warm cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. In a medium bowl, whisk together dry pudding mix with 4 cups of milk. Whisk until all the lumps are gone. Pour pudding over cake. Taking care to get right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes. Put the cake into the fridge to set and cool (about 2 hours). If you have anything hanging out in your fridge that is stinky, be sure to cover your cake.  Once your cake has completely cooled, spread on whipped topping. Spread it out evenly over the pudding layer. If you haven’t done so already, crush your Oreo cookies. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It’s nice to have a bit of a crunch when you eat the cake. Spread crushed Oreos onto the top of the cake. e Then dig in! CRAVING MORE RECIPES? Banana Pudding Poke Cake Boston Cream Poke Cake The Best Poke Cake Recipes Red Velvet Cake Balls Red Velvet Cheesecake Bundt Cake Red Velvet Bars Red Velvet Cheesecake Cake Homemade Green Velvet Cupcakes Originally published: July 2012Updated photos and republished: July 2024 Print Red Velvet Poke Cake Red Velvet Poke Cake is made with red velvet cake mix with a creamy cheesecake filling and topped with whipped topping and crushed Oreos.  Course DessertCuisine American Prep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutes Servings 12 Calories 306kcal Author Brandie @ The Country Cook Ingredients1 box red velvet cake mixingredients needed to make cake: eggs, oil & water (use amounts on back of box)2 (3.4 ounce) boxes instant cheesecake pudding (or vanilla)4 cups milk8 ounce tub whipped topping, thawed (Cool Whip)10 Oreo cookies, crushed (optional) InstructionsPrepare 1 box red velvet cake mix with ingredients needed to make cake: eggs, oil & water to package directions for a 9×13-inch cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle or some other similarly-sized round object, begin poking holes in the warm cake. You want the holes to be big enough so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. In a medium bowl, whisk together 2 (3.4 ounce) boxes instant cheesecake pudding with 4 cups milk Whisk until all the lumps are gone. Pour pudding over cake. Taking care to pour it right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.Put the cake into the fridge to set and cool (about 2 hours).Once your cake has completely cooled, spread on 8 ounce tub whipped topping, thawed. Spread it out evenly over the pudding layer. Spread 10 Oreo cookies, crushed onto the top of the cake. Then slice and serve! Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 306kcal | Carbohydrates: 41g | Protein: 7g | Fat: 13g | Sodium: 404mg | Fiber: 1g | Sugar: 26g