This Christmas Poke Cake is delicious, fun and festive dessert, perfect for the holiday season. Christmas dessert can’t get faster and easier than this poke cake recipe.

This festive Christmas Cake requires just a few simple ingredients: cake mix, instant pudding, whipped cream, and with a help of food coloring, it turns into a fun, and magical poke cake. But it’s so delicious and pretty looking, than no one would know your secret!

Easy Christmas Cake

This delicious cake recipe will be the star of your holiday dessert table!

However, I love easy recipes for the holidays and this poke cake is one of the easiest! It’s made with white cake mix and red and green food colour so every slice has a festive holiday pattern.

It keeps well in the refrigerator for a few days so you can make it ahead. The cake stays flavourful and super moist. And you can serve something really festive for the holiday get-together without a ton of work.

How To Make Red, White, And Green Cake?

Prepare the cake mix according to the directions listed on the box. Next, divide the mixture into 3 equal portions, Save one portion white, and in the second and third add a few drops of red and green food colouring.

Three colors cake mix, ingredients.
Three colors cake mix in a bowls.

Then using a teaspoon, make small droops of each mixture in the bottom of the baking dish. Drops will spread in the greased dish so you should do this quickly. I suggest you drop one color at a time leaving a few inches apart between the drops, then make the drops with the second color, then the third, until you cover the bottom of the pan. Then drop another layer on top until you have used all mixtures.

To flaten the surface, do not spread with the spatula to avoid mixing the colors . Tap the baking dish on the counter , then using a toothpick, swirl the colors just a little bit (you want the colors swirled not mixed together). Bake as directed on the box.

Mixed three color cake mix in a bowl.
Baked cake with pokes.

When it is baked using the handle of a wooden spoon or another similar object, poke holes all over the top of the cake, about an inch apart, then allow it to cool completely.

Whisk instant pudding mix with milk until the pudding is dissolved. Before the pudding sets completely, pour it over the cooled cake, trying to fill all the holes completely. Spread remaining on top and place in the fridge to set.

When the pudding is set and the cake is completely cooled, top the cake with whipped cream. I prefer to make homemade whipped cream, but if you are in a hurry, you can use thawed store-bought whipped topping.

White chocolate pudding layer.
Finished piece of poke cake garnished with mini marachmallows and M&M.

Can I Make this Poke Cake Ahead of Time?

Actually, this cake should be made at least a day ahead. Since it needs a little bit of time to set up, it’s best to plan on at least 8 hours to overnight for them to fully set.

Also, poke cakes get even better as they sit, so they’re the perfect make-ahead dessert. Filled and frosted cake can be stored in the fridge for a few days before serving. Just do not garnish it ahead of time. Sprinkles could tint the whipped cream and the marshmallows will harden in the fridge.

How to Store A Poke Cake?

This cake needs to be kept covered and stored in the refrigerator. Properly stored, this cake is good for 5-7 days.

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Christmas Poke Cake


Description

This Christmas Poke Cake is delicious, fun and festive dessert, perfect for the holiday season. Christmas dessert can’t get faster and easier than this poke cake recipe.


Ingredients

Cake:

  • 1 box white cake mix
  • ingredients listed on the box (egg whites, water, oil)
  • red and green food coloring

Filling:

  • 2 (3.4 oz.) boxes instant cheesecake or white chocolate pudding
  • 3 1/2 cups milk

Topping:

or

  • 1 1/2 cup 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

  1. Preheat the oven to a temperature specified on the box. Grease a 9×13-inches baking dish with baking spray and set aside.
  2. Prepare the cake mix according to the directions listed on the box.
  3. Next, divide the mixture into 3 equal portions. One portion should stay white. Add red food coloring in the second portion, and green coloring in the third. Stir well until the color dissolves completely.
  4. Then using a spoon, make small droops of each mixture in the bottom of the baking dish. Drops will spread in the greased dish so you should do this quickly. I suggest you drop one color at a time leaving a few inches apart between the drops, then make the drops with the second color, then the third, until you cover the bottom of the pan. Then drop another layer on top until you have used all mixtures. Finally, tap the baking dish on the counter to flatten the surface (do not spread with the spatula to avoid mixing the colors). Using a toothpick, swirl the colors just a little bit (you want the colors swirled not mixed together). Bake as directed on the box.
  5. When the cake is baked and cool at room temperature for about 10 minutes,using a the end of a wooden spoon poke holes all over the top of the cake, then allow it to cool completely.
  6. In a bowl, combine the instant pudding and milk, whisking until the pudding is dissolved. Before the pudding sets, pour it over the cooled cake, trying to fill all the holes. Spread remaining pudding on top and place in the fridge to set.
  7. When the pudding is set and the cake is completely cooled, top the cake with whipped cream. Mix chilled heavy cream and vanilla extract until soft peaks form. Add powdered sugar and mix until stiff peaks form. Spread over the pudding layer.
  8. Garnish with mini marshmallows, candies and sprinkles before serving.
  9. Store leftovers in the fridge.



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