For the Cake:

• 1 box red velvet cake mix (plus ingredients listed on the box: eggs, oil, and water)
• 1 (14 oz) can sweetened condensed milk
• 1 cup white chocolate chips, melted

For the Topping:

• 1 (8 oz) package cream cheese, softened
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• Festive sprinkles or holiday-themed decorations (optional)

Instructions

To Make the Cake:

1. Prepare Cake Mix: Preheat oven to 350°F (or as directed on the cake mix box). Grease a 9×13-inch baking dish. Prepare and bake the red velvet cake according to the package instructions. Let the cake cool for about 10 minutes.
2. Poke Holes: Use the handle of a wooden spoon to poke holes evenly across the cake.

Add the Filling:

3. Make White Chocolate Mixture: In a small bowl, mix the melted white chocolate with the sweetened condensed milk until smooth.
4. Fill the Holes: Slowly pour the white chocolate mixture over the cake, ensuring the holes are filled. Let the cake cool completely and absorb the mixture for at least 30 minutes.

Prepare the Topping:

5. Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until combined.
6. Fold in Whipped Topping: Gently fold in the thawed whipped topping until the mixture is light and fluffy.

Assemble the Cake:

7. Frost the Cake: Spread the cream cheese topping evenly over the cooled cake.
8. Decorate: Add festive holiday sprinkles or themed decorations for a Christmas touch.

Chill and Serve:

9. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.