If you’re looking for a festive dessert that feels like a burst of winter joy in every bite, Peppermint Poke Cake is your go-to. This holiday treat combines the cool, refreshing flavor of peppermint with the sweet, tender texture of cake, making it a must-have for cookie exchanges, potlucks, or cozy nights by the fire.

What makes this cake truly irresistible is the peppermint-infused whipped topping layered over a moist chocolate cake that’s been “poked” and filled with creamy peppermint pudding. Finished off with crushed candy canes for a bit of crunch and color, it’s a visual and flavorful showstopper.

Preparation Phase & Tools to Use

Before diving into the recipe, gather these tools for a smoother baking experience:

9×13-inch baking dish: This is the classic size for poke cakes, ensuring even baking and plenty of room for the topping.
Wooden spoon or straw: You’ll use this to poke holes in the cake once it’s baked. This step is key to letting the pudding soak into the cake.
Mixing bowls: You’ll need one for the cake batter, one for the pudding, and another for whipped topping if making from scratch.

Hand mixer or stand mixer: To get a smooth and fluffy cake batter and pudding filling.
Offset spatula: Helps spread the pudding and topping evenly without tearing the cake.
Refrigerator space: Poke cakes are best chilled, so make sure you have enough room to set the cake for a few hours before serving.

Having the right tools on hand doesn’t just make prep easier, it ensures each layer of this dessert comes out perfect—moist, flavorful, and delightfully festive.

Ingredients for the Peppermint Poke Cake

Chocolate Cake Mix: The rich chocolate base balances the minty flavors. You can use any brand or make it from scratch.
Peppermint Pudding Mix or Vanilla Pudding + Peppermint Extract: This fills the “poke” holes with a creamy, minty surprise.

Whole Milk: For preparing the pudding, whole milk adds a richer consistency.
Whipped Topping (Cool Whip or homemade): Smooth and airy, it creates a dreamy peppermint frosting.
Crushed Candy Canes: For that signature peppermint crunch and festive flair.

Peppermint Extract: Just a small amount adds that classic candy cane essence to both the pudding and whipped topping.
Eggs, Oil, and Water (if using a boxed mix): These help form the cake structure.

Each ingredient plays a vital role in layering flavor and texture—from the moist cake base to the cool, creamy topping with bursts of peppermint.

How To Make the Peppermint Poke Cake

Step 1: Bake the Cake Base

Prepare the chocolate cake mix according to the package directions (or your own homemade recipe). Pour into a greased 9×13-inch pan and bake until a toothpick inserted comes out clean. Let it cool for about 15 minutes.

Step 2: Poke and Fill

Using the handle of a wooden spoon or a thick straw, poke holes all over the cake. Prepare the pudding mix with milk and peppermint extract. Immediately pour the pudding over the cake, spreading it so it fills the holes. Refrigerate for at least 1 hour.

Step 3: Make It Frosty

Once the cake has set, fold a bit of peppermint extract into the whipped topping. Spread it evenly over the chilled cake.

Step 4: Add Crunch and Chill

Sprinkle generously with crushed candy canes. For best texture and flavor, refrigerate the cake for another hour or two before slicing.

Step 5: Slice and Serve

Cut into squares and serve chilled. The layers should be set, with peppermint flavor in every bite.

How to Serve and Store Peppermint Poke Cake

This cake is best served chilled, straight from the refrigerator. The layers of peppermint pudding and whipped topping need time to set for that perfectly creamy texture. For clean slices, use a sharp knife wiped clean between each cut. Garnish with extra crushed candy canes just before serving for an extra festive touch.

To store, cover the baking dish tightly with plastic wrap or a fitted lid and refrigerate. It will stay fresh for up to 4 days. For longer storage, individual slices can be wrapped and frozen for up to a month. Thaw overnight in the fridge before enjoying.

Frequently Asked Questions

What if I can’t find peppermint pudding?

No worries! You can use vanilla pudding and add 1/2 to 1 teaspoon of peppermint extract to achieve the same minty flavor.

Can I make this cake ahead of time?

Yes, and you should! This cake actually tastes better the next day as the flavors have more time to meld. Just wait to add the crushed candy canes until right before serving so they stay crunchy.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. Just be sure to stabilize it with a little powdered sugar or cream cheese so it doesn’t deflate.

How can I make this recipe gluten-free?

Use a gluten-free chocolate cake mix and double-check your pudding and candy canes for gluten-free labels. Most major brands offer safe alternatives.

Will the candy canes get soggy?

Over time, yes. That’s why it’s best to add them just before serving. The crunch is part of the charm!

Can I use other toppings?

Of course! Try chocolate shavings, mini chocolate chips, or a drizzle of hot fudge if you want to customize your peppermint creation.

Want More Cake Ideas with a Holiday Twist?

If you loved this Peppermint Poke Cake, you’ll definitely want to try these other festive and crowd-pleasing creations:

Strawberry Crunch Pound Cake for a fruity twist with a nostalgic crunch.

Pineapple Coconut Dream Cake if you’re dreaming of tropical holiday vibes.
2-Ingredient Pineapple Cake for an unbelievably simple and fluffy dessert.
Easy Texas Turtle Sheet Cake when you crave rich chocolate and gooey caramel.

Carrot Pound Cake with Vanilla Glaze to keep things cozy and spiced.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Check out more daily treats and festive dessert ideas over on my Pinterest: Life With Olivia on Pinterest.

And let me know in the comments how your Peppermint Poke Cake turned out! Did you go classic or add a twist? Any topping experiments?

I love seeing your creations and sharing tips together. Your questions and ideas help make this kitchen community even sweeter.

Peppermint Poke Cake

Author: Olivia McKenney

Total Time: 3 hours
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

This Peppermint Poke Cake is a cool, creamy, and festive dessert layered with chocolate cake, peppermint pudding, whipped topping, and crushed candy canes. It’s the perfect make-ahead treat for the holidays and always a crowd favorite!

Instructions

1. Preheat oven and prepare chocolate cake mix with eggs, oil, and water as directed on the box. Pour into a greased 9×13-inch pan and bake. Let cool for 15 minutes.

2. Use the handle of a wooden spoon or thick straw to poke holes all over the cake.

3. In a bowl, mix vanilla pudding, milk, and peppermint extract until smooth. Pour the pudding over the cake and spread evenly to fill the holes.

4. Chill in the refrigerator for 1 hour to allow pudding to set.

5. Mix whipped topping with remaining peppermint extract. Spread over the chilled cake.

6. Sprinkle crushed candy canes on top and refrigerate for at least another hour before serving.

7. Slice and serve cold.