Pink Velvet Poke Cake {Valentines Day Treat}

Valentine's Day is quickly approaching so today I want to share an easy recipe for a Pink Velvet Poke Cake. I love the holidays and all the themed desserts that go along with it. Everyone loves cake, so when Walmart asked me to create a recipe using one of their exclusive in store products. I knew just which one to choose, Duncan Hines Pink Velvet Cake Mix.

I love a good poke cake, so that's what immediately came to mind. If you're unfamiliar with a poke cake it starts with a baked cake (from a cake mix or homemade) that you poke holes in, then pour pudding or jell-o into the holes and finish it off with a whipped topping frosting. Poke cakes are vintage cakes that are, simple, moist and delicious.

The best part about poke cakes is that you can change out the pudding, Jell-O, and cake mix flavors to come up with so many wonderful combinations. I have several poke cakes on my site, so I have to say they're one of my favorite cakes.

Since Red Velvet Cakes are frosted with a cream cheese frosting I used a cheesecake pudding for this for the ooey gooey filling. Valentine's Day is only 9 days away and I think this would make the perfect dessert. Also since we have children we celebrate Valentine's Day family style with a Valentine Themed Dinner!  

A couple years back we had Heart Shaped Pizza with heart shaped pepperonis, and strawberry jell-o poke cupcakes. Another year I made a heart shaped meatloaf, and valentine brownies with ice cream for dessert. It's all about spending time with those you love. Let's get started on this easy Pink Velvet Poke Cake.

These are the ingredients you will need: One Duncan Hines Signature Pink Velvet Cake Mix, eggs, butter and water to make the cake., sweetened condensed milk, 2 packages instant cheesecake pudding, whipped topping (cool whip) or fresh whipping cream + 4 tablespoons powdered sugar + vanilla extract. Valentine themed sprinkles. All of the ingredients were purchased at my local Walmart.  Don't forget Valentine themed plates, napkins and cups. 

Here's how you make it! Preheat oven to 350 degrees. Blend the dry mix, water, softened butter and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Grease and flour a 13x9 inch baking pan. Pour batter into baking pan and bake for 27 - 30 minutes or until a toothpick inserted comes out clean and cake springs back when lightly touched.

Cool in pan on wire rack for 7 - 10 minutes. After the cake cools a bit poke holes all over the top of the cake using the handle of a wooden spoon (making sure to go to the bottom). You want the holes to be pretty big so the pudding goes down into the holes.

While cake cools prepare pudding. In large bowl add the dry pudding mix and add the 4 cups milk. Using a whisk mix until the pudding is slightly thickened, but pourable (about 2-3 minutes) add the 1/2 cup sweetened condensed milk and mix again. Pour the pudding over the cake making sure the pudding goes into the holes.

Spread the remaining pudding all over the top of the cake using a off set spatula. Put the cake in the refrigerator until the cake is completely cooled. Once cooled spread the whipped topping or fresh whipping cream over the top of the cake. Add holiday sprinkles and refrigerate until ready to serve. 

Pink Velvet Poke Cake 
{mommyskitchen.net}

1 - (18 oz) Duncan Hines Signature Pink Velvet Cake Mix + 
ingredients on back of box required to make cake (eggs, butter & water)
2 - (3.4 oz) box instant cheesecake pudding, prepared
4 - cups milk ( whole, low fat or skim)
1/2 - cup sweetened condensed milk
1 - 8 oz container cool whip whipped topping or fresh whipped cream frosting 
valentine sprinkles, candies or red velvet M&M's

Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each a 13 x 9 inch pan with shortening. Flour lightly.

Blend dry mix, water, softened butter and eggs in large bowl at low speed until moistened (about 30 seconds). 

Beat at medium speed for 2 minutes. Grease and flour a 13x9 inch baking pan. Pour batter into baking pan and bake for 27 - 30 minutes or until a toothpick inserted comes out clean and cake springs back. 

Cool in pan on wire rack for 10 minutes. After the cake cools a bit poke holes all over the top of the cake using the handle of a wooden spoon (making sure to go all the way to the bottom). You want the holes to be pretty big so the pudding goes down into the holes.

While cake cools prepare pudding. In large bowl add the dry pudding mix and add the 4 cups milk. Using a whisk mix until the pudding is slightly thickened, but pourable (about 2-3 minutes) add the 1/2 cup sweetened condensed milk and mix again.  

Pour the pudding mixture over the cake making sure the pudding goes into the holes. Spread the remaining pudding all over the top of the cake using a off set spatula. 

Put the cake in the refrigerator until the cake is completely cooled. Once cooled spread the whipped topping or fresh whipping cream frosting over the top of the cake. Add holiday themed sprinkles or candy and refrigerate until ready to serve. Refrigerate any  leftover.

Whipped Cream Frosting:
1 - pint whipping cream
4 - tablespoons powdered sugar
1/2 - teaspoon vanilla extract

To make whipped cream frosting (in place of cool whip). In a large bowl, whip one pint fresh whipping cream, 4 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract together. Beat on high speed using an electric mixture until fluffy and peaks form. Frost cake. 

Serves: 12 - 16 depending on the size of the servings