This Christmas Red Velvet poke cake has become my go-to dessert for holiday gatherings. I first discovered this combination during a busy December when I wanted something that looked festive but didnt require hours of frosting and decorating. The bright red cake, pockets of creamy cheesecake-flavored pudding, and a soft green whipped topping studded with marshmallows and candy make a dramatic holiday centerpiece with very little fuss. Its the kind of dish that gets compliments from guests and requests for the recipe from neighbors.

The texture is what hooked me: the cake stays tender and moist because of the holes that capture the creamy pudding, and the whipped topping adds a light, cloud-like finish that balances the denser cake below. The mini marshmallows and red-and-green M&Ms give a playful crunch and nostalgic holiday feel. I often bring this to potlucks because its easy to transport in a 9x13 pan, and people of all ages gravitate toward it. Over the years Ive tweaked small detailslike how long to chill and how much pudding to useto make sure every slice holds together and looks picture-perfect.

Ingredients

• Red Velvet Cake Mix: 15.25-ounce box red velvet cake mix. Using a good-quality mix (I like Duncan Hines or Betty Crocker) gives consistent crumb and bright color; follow the box directions for wet ingredients for reliable rise.
• Liquids & Fat: 1 1/4 cups water, 1/2 cup vegetable oil, and 3 large eggs. The oil keeps the cake tender and the eggs provide structure; bring eggs to room temperature for better emulsion.
• Cheesecake-Flavored Instant Pudding: 6.8 ounces cheesecake-flavored instant pudding mix (two 3.4-ounce packets) and 3 3/4 cups cold whole milk. Use whole milk for the creamiest set; whisk quickly so the pudding thickens evenly.
• Whipped Topping & Color: 16 ounces whipped topping thawed (two 8-ounce tubs) and 1012 drops green food coloring. Thawed whipped topping is an easy shortcut; add food coloring gradually until you reach a minty green that looks festive without overpowering flavor.
• Decorations: 3 cups mini marshmallows, 1/4 cup red M&Ms, 1/4 cup green M&Ms, and red sprinkles. These add texture, color, and a playful crunchmeasure candies by volume and distribute evenly across the top.

Instructions

Prepare the Pan and Oven: Preheat the oven to 350F. Spray a 9x13-inch pan with bakers spray (Bakers Joy or a generic nonstick spray) so the cake releases cleanly. Set the pan on a rimmed baking sheet to make moving in and out of the oven easier and to catch any spills. Mix the Batter: In a medium mixing bowl, combine the dry cake mix, 1 1/4 cups water, 1/2 cup vegetable oil, and 3 large eggs. Use a handheld mixer on medium speed for about 1 to 1 1/2 minutes, scraping the bowl once, until the batter is smooth and slightly glossy. Avoid overmixing to keep the crumb tender. Bake: Pour batter into the prepared 9x13 pan and smooth the top with a spatula. Bake at 350F for approximately 25 minutes or until a toothpick comes out with a few moist crumbs. The cake will spring back lightly when touched. Poke the Cake: After removing the cake from the oven and letting it sit for 5 minutes, use the rounded handle of a wooden spoon to poke holes about 1/2 inch apart across the surface. Work while the cake is still warm so the holes penetrate easily and the pudding can soak in. Prepare the Pudding: In a medium bowl, whisk together the two packets (6.8 oz total) of cheesecake-flavored instant pudding and 3 3/4 cups cold whole milk for 1 to 1 1/2 minutes until it begins to thicken. Dont over-whisk; you want a pourable but slightly thickened consistency. Fill the Pockets: Evenly pour the prepared pudding over the warm, poked cake. Use a spatula to gently smooth the pudding so it seeps into the holes. Cover the pan tightly with plastic wrap and chill in the refrigerator for at least 4 hours, ideally overnight, so the pudding sets within the cake. Tint and Spread the Whipped Topping: Once the pudding is set, stir 10 to 12 drops of green food coloring into 16 ounces of thawed whipped topping until the color is uniform. Remove the cake from the refrigerator and spread the tinted whipped topping evenly over the chilled pudding layer. Decorate and Cut: Evenly sprinkle 3 cups mini marshmallows, then the red and green M&Ms and red sprinkles across the top. For clean slices, chill another 2030 minutes after decorating, then cut into twelve 3 x 3 squares using a sharp knife wiped between cuts.

Storage Tips

Store the assembled cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. For transport, keep the cake chilled on a flat tray and cover with a cake carrier to prevent the marshmallows and toppings from shifting. If you need to freeze, freeze only the unassembled baked cake layer (wrap well) for up to 2 months; thaw fully, then add pudding, whipped topping, and decorations on the day you plan to serve. When reheating individual slices, let them come to nearly refrigerator temperature and serve chilledthis dessert is best enjoyed cold.

Ingredient Substitutions

If youd like a slightly lighter version, use low-fat milk for the pudding but expect a softer set. For a from-scratch approach, replace the box mix with your favorite homemade red velvet batter and use a stabilized cream cheese pudding made by folding a small amount of softened cream cheese into instant pudding. Swap mini marshmallows for toasted coconut for a different texture, or use seasonal candies like crushed peppermint for a wintery flavor. If you prefer natural coloring, a small amount of beet juice can enhance red velvet color in the batter, though it may alter moisture slightly.

Serving Suggestions

Serve chilled squares on a festive platter with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for a warm-cold contrast. This is perfect for holiday buffets, after-dinner dessert plates, or classroom parties. Garnish individual servings with a sprig of fresh mint or a light drizzle of chocolate sauce for extra flair. Pair with robust coffee or a creamy eggnog to complement the cheesecake notes in the pudding.

Seasonal Adaptations

For other holidays, adapt the color scheme: swap green food coloring for pastel tones at Easter or gold and silver sprinkles for New Years. In summer, top with fresh berries instead of candy to keep it bright and light. Holiday spices like a pinch of cinnamon in the pudding or crushed ginger cookies as a garnish can lend seasonal warmth without changing the technique. The method is flexible, so small swaps tailor the dessert across celebrations.

Meal Prep Tips

Make the baked cake up to 48 hours in advance and keep it wrapped in plastic at room temperature to maintain tenderness. Prepare the pudding just before youre ready to assemble so its fresh and pourable. Chill the assembled pan overnight and add marshmallows and candies within an hour of serving to keep them from collapsing into the topping. Use a serrated knife cooled under cold water for cleaner slices when cutting chilled squares.

Success Stories

Readers often tell me they made this for holiday parties and that the colorful top disappeared first. One family sent a photo of their church potluck table where this cake became the centerpiece and childrens faces lit up when they recognized the M&M ornaments. Another reader noted that swapping in a tangy cream-cheese pudding amplified the cheesecake character and made the dessert vanish quicklya welcome problem! Small tweaks like adjusting green tint or using different candies keep this dessert fresh year after year.

Try this for your next holiday buffet and make it your own with favorite candies or a homemade batter. Its simple, festive, and reliably crowd-pleasingjust the kind of dessert I love to share from my kitchen to yours.