Red Velvet Poke Cake

 


Red Velvet Poke Cake


INGREDIENTS
  

  • 1 box Duncan Hines red velvet cake mix
  • 1 (14oz) can sweetened condensed milk
  • 2 teaspoons vanilla extract divided
  • 2 (8oz) cream cheese softened, divided
  • ½ cup powdered sugar
  • 1 (8oz) cool whipped topping, thawed 
  • sprinkles if desired

INSTRUCTIONS
 

  • Prepare the red velvet cake mix and bake in a 9x13-inch pan according to the box instructions. Or bake in a 12x18 sheet pan at 350° for 25-30 minutes. 
  • While the cake is in the oven, add one 8 ounce block of cream cheese to a mixing bowl with one teaspoon vanilla; mix until smooth.
  • Slowly add the sweetened condensed milk and mix again until smooth. 
  • When the cake comes out of the oven, use the end of a wooden spoon to poke holes into the cake about 3/4 depth. 
  • Pour the filling over the cake, using a spatula to spread it out and help it get into the holes.
  • Refrigerate for at least 2 hours.
  • In a large mixing bowl, mix the second cream cheese block until smooth.
  • Add the powdered sugar and 1 teaspoon of vanilla; stir again until smooth.
  • Add the cool whip topping until it's all incorporated.
  • Spread evenly over the cake. 
  • Enjoy immediately or refrigerate until ready to serve.

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