Directions:
1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Mix the red velvet cake batter according to the package directions. Pour it into the prepared pan and bake as directed. Let the cake cool completely.
2. Create the Poke Cake: Once the cake is cool, use the handle of a wooden spoon to poke holes throughout the cake.
3. Add the Pudding Layer: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens. Pour the pudding over the cake, making sure to fill the holes and spread it evenly across the top.
4. Whip the Cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the pudding layer.
5. Layer with Raspberries: In a small bowl, gently combine the fresh raspberries with the raspberry jam. Spoon this mixture over the whipped cream layer.
6. Garnish and Chill: Garnish with fresh mint leaves and additional raspberries if desired. Refrigerate the cake for at least 1 hour before serving.
Delight in every bite of this irresistible Red Velvet Raspberry Poke Cake, a dessert that’s as stunning as it is delicious!
