If you want a holiday dessert that looks like you fussed for hours, this Christmas Poke Cake is the answer. It is a festive, quick and easy holiday treat built on a white cake mix, instant pudding, whipped cream, and food coloring. That short ingredient list is exactly why it fits so well into a busy December.
The colors do most of the work here. Red and green batter creates a cheerful pattern that shows up in every single slice, and the holes filled with pudding keep each bite creamy and moist.
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You end up with a dessert that feels special without any fussy decorating skills. The recipe comes from the original Christmas poke cake recipe at OMG Chocolate Desserts, where it is credited to Vera Z. and was published on December 19, 2023.
This is meant to be a standout on the holiday table, and it gets there with very little effort. You start with a white cake mix and a few drops of red and green food coloring, so each slice shows a festive red, white, and green pattern instead of a plain crumb.
Because the cake is soaked with pudding and finished with whipped cream, it stays moist and flavorful for days. It keeps well in the refrigerator for a few days, which means you can make it ahead and still serve something that tastes fresh.
That makes it a low effort option for a holiday gathering, a potluck, or a dessert table that needs one big showpiece.
You also get some flexibility in the finishing touches. Homemade whipped cream is preferred, but a thawed tub of whipped topping works beautifully when you are short on time. Either way, your guests see a colorful cake, not the shortcut.
How To Make Red, White, And Green Cake?
The color trick is easier than it sounds. Prepare the cake mix as directed on the box, then divide the batter into three equal portions. Leave one portion white, tint the second with a few drops of red food coloring, and tint the third with green, stirring until the color is fully dissolved.
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Now for the fun part. Using a spoon, drop small amounts of each color into a greased 9×13 inch baking dish. Work quickly, because the drops spread as they land.
Drop one color at a time a few inches apart, then the second color, then the third, until the bottom of the pan is covered. Add another layer of drops on top and keep going until all the batter is used.
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Do not spread the batter with a spatula. Tapping the dish on the counter and swirling lightly with a toothpick keeps the colors swirled, not blended.
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Tap the baking dish on the counter to level the surface, then drag a toothpick through the batter just a little. You want swirled colors, not a mixed together purple and brown batter. Then bake as directed on the box.
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Once the cake is baked, let it cool at room temperature for about 10 minutes. Poke holes about an inch apart all over the top using the handle of a wooden spoon or a similar object, then let the cake cool completely. Those holes are what turn a plain cake into a poke cake.
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While the cake cools, whisk the instant pudding mix with the milk until the pudding is dissolved. Before it sets completely, pour it over the cooled cake and try to fill every hole. Spread the rest of the pudding on top and refrigerate so it can set.
When the pudding is set and the cake is completely cooled, top it with whipped cream. Homemade whipped cream is preferred, but thawed store bought whipped topping is a fine shortcut when you are in a hurry.
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If you go homemade, mix chilled heavy cream and vanilla extract until soft peaks form, add the powdered sugar, and mix until stiff peaks form.
Can I Make this Poke Cake Ahead of Time?
Yes, and honestly you probably should. This cake is best made at least a day ahead because it needs time to set up. Plan on at least 8 hours to overnight for it to fully set.
Poke cakes actually get better as they sit. The pudding keeps working its way into the crumb, so the flavor and texture improve while the cake waits in the fridge. That makes it an ideal make ahead dessert for the holidays, when oven space and counter space are both in short supply.
A filled and frosted cake can be stored in the refrigerator for a few days before you serve it. One warning though: do not garnish it ahead of time. Sprinkles can tint the whipped cream, and mini marshmallows will harden in the fridge. Add the marshmallows, sprinkles, and candies right before serving.
How to Store A Poke Cake?
Keep this poke cake covered and refrigerated. Stored properly, it stays good for 5 to 7 days, so you can enjoy leftovers well past the party.
Use a cake keeper, or press plastic wrap gently over the surface of the cake. Keep it away from strong smelling foods in the refrigerator, since the whipped cream layer picks up odors easily. If you plan to serve it again later, hold back some of the garnish and add it fresh so everything stays crisp and bright.
Craving For More Christmas Dessert? Check this Awesome Christmas Cake!
If you love this one, there is another festive option worth putting on your list: a Festive Christmas Cheesecake that brings the same holiday spirit to the table.
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The original article also points to a Christmas Cranberry Pound Cake, plus Chocolate Covered Peanut Butter Oatmeal Cookies, Homemade Pumpkin Puree, Marshmallow Chocolate Poke Cake, and Blueberry Poke Cake. If you enjoy the poke cake method, our Hot Chocolate Poke Cake is a cozy way to try it again.
Ingredients
Here is everything you need, grouped by the part of the cake it belongs to. This makes a 9×13 inch pan, which is plenty for a crowd.
Component
Ingredients
Cake
1 box white cake mix, plus the ingredients listed on the box (egg whites, water, oil), and red and green food coloring
Filling
2 boxes (3.4 oz. each) instant cheesecake or white chocolate pudding, and 3 1/2 cups milk
Topping
3 cups Cool Whip, or 1 1/2 cups chilled heavy cream with 3 Tablespoons powdered sugar and 1 teaspoon vanilla extract
Garnish
Mini marshmallows, red and green sprinkles, and M and M candies
A quick note on the topping. You can use 3 cups of Cool Whip, or make whipped cream from 1 1/2 cups chilled heavy cream, 3 Tablespoons powdered sugar, and 1 teaspoon vanilla extract. Both work, so pick whichever fits your schedule. Add a little more powdered sugar if you like a sweeter cream.
The garnish is flexible too. Mini marshmallows, red and green sprinkles, and M and M candies give the cake its holiday look, but they are decoration, not structure. Skip them or swap them and the cake still works.
Instructions
Preheat the oven to the temperature specified on the cake mix box. Grease a 9×13 inch baking dish with baking spray and set it aside.
Prepare the cake mix according to the directions listed on the box.
Divide the batter into 3 equal portions. Leave one portion white. Add red food coloring to the second portion and green coloring to the third, stirring well until the color dissolves completely.
Using a spoon, drop small amounts of each mixture into the bottom of the greased dish. The drops spread in the dish, so work quickly. Drop one color at a time, leaving a few inches between the drops, then the second color, then the third, until the bottom of the pan is covered. Add another layer of drops on top until all the batter is used. Tap the baking dish on the counter to flatten the surface instead of spreading with a spatula, then swirl the colors just a little with a toothpick. Bake as directed on the box.
When the cake is baked, let it cool at room temperature for about 10 minutes. Poke holes all over the top with the end of a wooden spoon, then allow the cake to cool completely.
In a bowl, combine the instant pudding and the milk, whisking until the pudding is dissolved. Before the pudding sets, pour it over the cooled cake and try to fill all the holes. Spread the remaining pudding on top and place the cake in the fridge to set.
When the pudding is set and the cake is completely cooled, top the cake with whipped cream. Mix the chilled heavy cream and vanilla extract until soft peaks form, add the powdered sugar, and mix until stiff peaks form. Spread it over the pudding layer.
Garnish with mini marshmallows, candies, and sprinkles before serving.
Store leftovers in the fridge.
The two steps that decide how your cake looks are the dropping and the swirling. Drop the colors patiently instead of dumping them in one spot, and resist the urge to stir. A light swirl with a toothpick gives you ribbons of red and green, while heavy mixing gives you a muddy color that loses the holiday effect.
Poking the holes matters just as much. Space them about an inch apart and push down to the bottom of the cake so the pudding has somewhere to go. Pour the pudding while it is still loose, before it thickens, so it slides down into the holes instead of sitting on the surface.
If you are making this for a party, do the cake and the pudding a day ahead, then whip the cream and garnish right before everyone arrives. It can’t get faster and easier than that, and nobody will guess how little time you spent.
Recipe details
Prep time is 30 minutes and cook time is 30 minutes. Beyond that, the cake needs at least 8 hours to overnight in the refrigerator to set, so plan for the chilling time even though it is completely hands off.
The recipe makes one 9×13 inch cake, which slices into plenty of servings for a holiday dessert table. It is designed to be made ahead rather than rushed, so build the waiting time into your plan and the rest is simple.
FAQs
Can you make a Christmas poke cake ahead of time?
Yes, in fact this cake is best made at least a day ahead. The cake needs 8 hours to overnight in the refrigerator for the pudding filling to fully set and the flavors to meld. The filled and frosted cake can be stored in the refrigerator for 5 to 7 days, but do not add the garnish until just before serving.
Do you poke holes in the cake while it is hot or cold?
Poke the holes while the cake is still warm, about 10 minutes after it comes out of the oven. Use the handle of a wooden spoon to poke holes that reach nearly to the bottom of the cake. Then let the cake cool completely before pouring on the pudding filling.
What pudding filling is best for a Christmas poke cake?
Instant cheesecake or white chocolate pudding works best for a Christmas poke cake. Use two boxes of 3.4 oz instant pudding mixed with 3 1/2 cups of milk. Whole milk creates a richer, thicker filling than skim milk.
How do you store a Christmas poke cake?
Store the Christmas poke cake covered in the refrigerator. Because of the dairy-based pudding filling and whipped topping, it must always be refrigerated. Properly stored, the cake lasts 5 to 7 days, but garnish with sprinkles and marshmallows only right before serving to keep them fresh.
Christmas Poke Cake If you want a holiday dessert that looks like you fussed for hours, this Christmas Poke Cake is the answer. It is a festive, quick and easy holiday treat built on a white cake mix, instant pudding, whipped cream, and food coloring.
Total Time:100 min
Ingredients
Scale
Cake 1 box white cake mix ingredients listed on the box (egg whites, water, oil) red and green food coloring
Filling 2 boxes (3.4 oz.) instant cheesecake or white chocolate pudding 3 1/2 cups milk
Topping 3 cups Cool Whip 1 1/2 cup heavy cream, chilled 3 Tablespoons powdered sugar 1 teaspoon vanilla extract
Garnish mini marshmallows Red and green sprinkles M & M candies
Instructions
1-Preheat the oven to a temperature specified: 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: Prepare the cake mix according to the directions listed on the box. 3-Next, divide the mixture into 3 equal: 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: 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: 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: 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: 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: Garnish with mini marshmallows, candies and sprinkles before serving. 9-Store leftovers in the fridge: Store leftovers in the fridge.
Last Step:
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