Ingredients:

  • 1 box (15.25 oz) Red Velvet Cake Mix
  • 1 cup Buttermilk
  • 0.5 cup Vegetable oil
  • 3 Large eggs
  • 1 tsp White vinegar
  • 6.8 oz Instant cheesecake pudding mix
  • 3 cups Whole milk
  • 8 oz Cream cheese, softened
  • 0.5 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 8 oz Whipped topping, thawed

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, combine red velvet cake mix, buttermilk, vegetable oil, eggs, and white vinegar. Beat on medium speed for 2 minutes until smooth.
  3. Pour batter into prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10-15 minutes.
  4. While the cake is still warm, use the handle of a wooden spoon to poke holes across the entire surface of the cake, spaced about 1 inch apart.
  5. In a separate bowl, whisk together the instant cheesecake pudding mix and cold whole milk for 2 minutes. Immediately pour the pudding over the cake, directing it into the holes.
  6. Refrigerate the cake for at least 2 hours to allow the pudding to set and the moisture to infuse the crumb.
  7. In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped topping.
  8. Spread the cream cheese frosting over the chilled cake. Garnish with cake crumbs or chocolate chips if desired and serve cold.