Christmas dessert doesn’t get any more quick and easy than this Christmas Poke Cake! It starts with a box mix and adds a few pantry staples for a fun, pretty, and delicious Christmas-themed Poke Cake.You Will Love This Easy Christmas Cake!
I love easy recipes for the holidays and this poke cake is one
This Crack Cake recipe is easy and delicious. A yellow cake mix is doctored up, baked to golden brown perfection, and topped with a luscious wine glaze. When I saw this cake online I was intrigued.When I think of anything like “crack” I think of the Christmas toffee crack or Milk Bar’s Crack Pie.
Rum Cake and Christmas go together like peanut butter and jelly. peas and carrots. Like halloween and pumpkin. Valentine’s Day and chocolate. At least in my book. Rum cake always appears on the holiday dessert buffet and always is one of the desserts that disappears the quickest.
And this rum cake recipe that
Ingredients:
Red Velvet Cake
- 15.25 ounce box red velvet cake mix
- 1¼ cups water
- ½ cup vegetable oil
- 3 large eggs
Cheesecake Flavored Instant Pudding Mix
- 3¾ cups cold whole milk
- 6.8 ounces cheesecake flavored instant pudding mix (3.4-ounce packets)
Whipped Topping and decoration
- 10 to 12 drops green food coloring
- 16 ounces whipped topping thawed (8-ounce tubs)
- 3 cups mini marshmallows
- ¼ cup red M&M’s
- ¼ cup green M&M’s
- red sprinkles
Instructions
Red Velvet Cake
Preheat the oven to 350°F. Spray a 9×13-inch pan with baker’s spray (Baker’s Joy or generic version). Set it aside.
Using a medium-sized mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the box directions.
Bake for 25 minutes.
Using a rounded handle of a wooden spoon, poke holes into the cake about ½ inch apart. Set it aside to cool.
Cheesecake Flavored Instant Pudding
Using a medium-sized mixing bowl, whisk together the pudding mixes and the cold milk for 1 to 1½ minutes, just until the pudding starts to thicken.
Evenly pour the pudding over the prepared cake. Use a spatula to smooth the pudding over the prepared cake.
Tightly cover the cake and chill in the refrigerator for 4 hours.
Whipped Topping Layer
Using a spoon, stir in the green food color into the thawed whipped topping. Stir until the color is uniform.
Remove the cake from the refrigerator. spread the tinted whipped topping over the pudding layer.
sprinkle the mini marshmallows over the tinted whipped topping layer.
Evenly sprinkle the red and green m and m’s and the red sprinkles.
Cut twelve 3-inch x 3-inch squares.
Notes:
It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
When you’re pouring the pudding into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure it fills the holes completely.
You can shorten the chill time to two hours, but to ensure the pudding properly sets, the longer you leave the cake in the fridge, the better.
Depending on how dark or light you want the tinted whipped topping layer, you can substitute green food coloring gel.
Add white chocolate curls on top of your cake. To make the white chocolate curls, you can use a white chocolate candy bar or white almond bark and a vegetable peeler. Carefully use gentle downward pressure against the side of the candy bar.
Nutrition
Calories: 447kcal | Carbohydrates: 70g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 494mg | Potassium: 279mg | Fiber: 1g | Sugar: 52g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 2mg