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!
Ingredients
1 box chocolate cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
2 boxes (3.4 oz each) vanilla pudding mix
3 cups whole milk
1 teaspoon peppermint extract
8 oz whipped topping (Cool Whip or homemade)
1/2 teaspoon peppermint extract
1/2 cup crushed candy canes
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.
Notes
For best texture, always chill the cake at least twice: after adding pudding and again after topping.
Add crushed candy canes just before serving to keep them crunchy.
Use stabilized whipped cream if making homemade topping to prevent deflating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: peppermint poke cake, holiday dessert, easy Christmas cake