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Preheat the oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
Prepare and bake the red velvet cake according to the box instructions. Let it cool for 10–15 minutes.
Use the handle of a wooden spoon to poke holes across the surface of the cake, about 1 inch apart.
In a bowl, whisk the pudding mix with the milk until smooth and slightly thickened. Pour it evenly over the cake, ensuring the mixture fills the holes. Gently smooth the top.
Cover and refrigerate for at least 2 hours.
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread it over the chilled cake.
Decorate with festive sprinkles or toppings of your choice.
Slice and serve chilled.
🍽️ Serving and Storage Tips
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