Peppermint Poke Cake

This easy Peppermint Poke Cake is made with a chocolate cake mix, peppermint chocolate pudding, and topped with homemade whipped cream and crushed peppermint candy canes.

Course Christmas, Dessert

Cuisine American

Keyword peppermint poke cake

Prep Time 20

Cook Time 30

Chill Time/Cooling Time 2 30

Total Time 3 20

Servings

Calories 242kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 box (15.25 oz) chocolate cake mix
ingredients for the cake mix
1 box (3.9 oz) instant chocolate pudding mix
2 cups whole milk
½ teaspoon peppermint extract
2 cups heavy whipping cream
6 tablespoons powdered sugar
1 teaspoon vanilla extract
finely crushed peppermint candy canes

Instructions

Preheat the oven according to the box cake mix instructions. Prepare a 9x13-inch cake pan with cooking spray. Set aside.
Prepare the chocolate cake mix using the required ingredients as directed on the back of the box. Usually calls for oil, water, and eggs.
1 box (15.25 oz) chocolate cake mix, ingredients for the cake mix
Pour the chocolate cake batter into the prepared pan. Bake according to the box instructions (usually around 20-30 minutes). A toothpick inserted into the center should come out clean.
Remove the cake from the oven and let it cool for 10 minutes.
Use the handle of a wooden spoon or a straw, and poke holes all over the surface of the cake, about 1-inch apart.
In a medium bowl, whisk together the instant chocolate pudding mix, milk, and peppermint extract until smooth and thickened (if it's not thickening, allow it to sit for a few minutes to thicken up).
1 box (3.9 oz) instant chocolate pudding mix, 2 cups whole milk, ½ teaspoon peppermint extract
Pour the pudding mixture over the cake, ensuring it fills each hole. Spread it out evenly with a rubber spatula.
Let the cake cool completely at room temperature, then cover the cake with a lid or plastic wrap, and refrigerate it for 2-4 hours or up to overnight.
Add the heavy whipping cream, powdered sugar, and vanilla extract into a mixing bowl. Beat with an electric hand mixer or a stand mixer, until stiff peaks form. Spread the homemade whipped cream evenly over the chilled cake.
2 cups heavy whipping cream, 6 tablespoons powdered sugar, 1 teaspoon vanilla extract
Sprinkle the crushed peppermint candies evenly over the top of the whipped cream. Serve & enjoy!
^{*If you want the whipped cream chilled with the cake before serving (I prefer doing it this way), leave the peppermint candies off, cover the cake with a lid or plastic wrap and refrigerate for up to 4-6 hours before serving. Add the crushed candies on right before serving.}
finely crushed peppermint candy canes

Notes

Use something that is wide enough to poke holes so that the thicker pudding mixture can go inside of the holes. I think the best thing to use is the end of a wooden spoon.

Once you add the pudding and the cake has cooled closer to room temperature, make sure you chill the cake for at least 2 hours or up to overnight. This enhances the overall texture and flavor of the poke cake.

For more peppermint flavor try using 1/2 teaspoon peppermint extract + 1/2 teaspoon vanilla extract in the whipped cream (rather than all vanilla extract).

Nutrition