Beet Red Velvet Poke Cake – a red velvet cake made with beets instead of food coloring. Topped with vanilla pudding and homemade whipped cream. Decadent, tender, moist, and delicious!
Are you a fan of red velvet desserts? They are pretty much a staple this time of year. As soon as Valentine’s Day rolls around, everything is red velvet all the time. And it is one tasty flavor, so why not? Red Velvet M&M Cookies are one of the easiest things to make for sure.
The one down side to red velvet desserts is the food coloring. But there is a way you can make it without any artificial red food coloring. Beets!! Who knew? Just puree, use the bright red water from the jar, and you can get a bright red cake that is that color naturally.
To make this red velvet cake I used Aunt Nellie’s Sliced Pickled Beets. I have to say I was the ultimate skeptic about how this recipe would turn out. But you know what? You can NOT tell there is anything different about this cake. I did test a few different recipes to come up with this one, and some of them you could definitely taste the beets.
Poke cakes are all the rage right now. They were popular back in the 70’s, and are making a come back. They are super easy to make, and you can mix up the flavor a thousand different ways, so it is no surprise they are back.
For this poke cake, I made red velvet cake using beets for the base. After the cake is baked you pull it out of the oven and poke holes in the top. You can use the back of a wooden spoon to do this. Just don’t go too deep with the holes, or you will not have enough filling to go over the whole cake. Then you top with a vanilla pudding.
The vanilla pudding goes into the holes of the cake, so the cake stays super moist and delicious. Top the cake off with homemade whipped cream for a decadent dessert this Valentine’s day. You could top with festive sprinkles if you wanted, but I am all about more chocolate any time.
So do your Valentine a favor this year, and make them this red velvet poke cake with beets. They will love that you put in the time and effort, and you can be thrilled you are giving them something that is colored naturally and tastes great.
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Red Velvet Cake
- 1 (15.25 oz) box white or yellow cake mix
- 1 Tbls unsweetened cocoa powder
- 2 large eggs
- 3 Tbls vegetable oil
- 1 (16 oz) jar Aunt Nellie's Sliced Pickeled Beets
- 2 (3.4 oz) boxes vanilla instant pudding mix
- 4 cups skim milk
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup semi-sweet mini chocolate chips
- Preheat oven to 350 degrees. Spray a 13x9x2 inch baking pan with nonstick baking spray or grease and flour the pan. Set aside.
- Drain beets; reserve liquid. Puree beets and 1/4 cup beet liquid in food processor or blender until smooth. Add enough water to remaining beet liquid to equal 1 cup.
- Mix together cake mix, cocoa powder. Add beet puree, beet liquid, eggs and oil. Beat for 2 minutes until smooth.
- Pour into prepared pan. Bake for 25-20 minutes, until a tester comes out clean. Remove from oven and let cool for 20 minutes
- Using the back of a wooden spoon, poke holes in the top of the cake about 1 inch a part.
- In a large bowl whisk together pudding mix and milk, until smooth. Pour over cake, making sure to spread into the holes.
- Let the cake set in the fridge for 2 hours.
- Prepare the topping by beating heavy cream, powdered sugar and vanilla together until you have stiff peaks. Spread over the cake. Top with mini chocolate chips.
- Slice and serve. Store any leftovers covered in the fridge.
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Amount Per Serving Calories 229Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 40mgSodium 246mgCarbohydrates 29gFiber 1gSugar 18gProtein 4g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.