Peppermint Poke Cake

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This Peppermint Poke Cake is a festive dessert that brings holiday cheer to any table. Its fluffy white cake is filled with a rich white chocolate peppermint pudding, topped with a light whipped topping, and sprinkled with crushed candy canes. It’s the perfect combination of flavor and texture, making it a delightful treat for everyone. Plus, it’s easy to make, which is great for those who want a sweet finish to their holiday meals!

Why make this recipe

There are many reasons to make this Peppermint Poke Cake. First, it’s delicious and perfect for holiday celebrations. The peppermint flavor adds a refreshing twist that everyone loves. This cake is also simple to prepare, allowing you to spend less time in the kitchen and more time with family. Whether it’s for Christmas dinner or a winter gathering, this cake serves as a showstopper that will impress your guests.

How to make Peppermint Poke Cake

Making this Peppermint Poke Cake is straightforward. Follow these simple steps to create a delightful dessert that will leave everyone wanting more.

Ingredients

• 1 box white cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water
• 1 box (3.4 oz) instant white chocolate pudding mix
• 2 cups cold milk
• 1 teaspoon peppermint extract
• 1 tub (8 oz) whipped topping
• ½ cup crushed candy canes
• 2 to 3 drops red food coloring (optional)

Directions

1. Preheat the oven and bake the white cake mix according to package directions using eggs, oil, and water in a 9×13-inch baking dish.
2. Let the cake cool for 15 minutes. Then poke holes all over the surface using the handle of a wooden spoon.
3. In a bowl, whisk together pudding mix, milk, and peppermint extract until slightly thickened.
4. Pour the pudding over the cake, spreading to fill all the holes. Chill for at least 2 hours.
5. Spread whipped topping evenly over the cake. Swirl in red food coloring if desired.
6. Sprinkle crushed candy canes over the top just before serving.
7. Slice and serve chilled.

Feel free to explore more dessert ideas like banana bread to complement your meals!

How to serve Peppermint Poke Cake

Serve this cake chilled. It’s great as a standalone dessert or paired with hot cocoa or coffee for a warming treat. The colorful topping of crushed candy canes makes it perfect for holiday gatherings and adds a touch of festivity that everyone will appreciate.

How to store Peppermint Poke Cake

To keep your Peppermint Poke Cake fresh, store it covered in the refrigerator. It can last for up to 3 to 4 days. Make sure it is well-covered to prevent it from absorbing any odors from the fridge. Enjoy it chilled for the best taste.

Tips to make Peppermint Poke Cake

• Use room temperature ingredients for the best mixing results.
• Don’t over-mix the cake batter; just stir until combined to keep the cake fluffy.
• For a stronger peppermint flavor, feel free to increase the amount of peppermint extract.
• Consider adding a layer of chocolate syrup or caramel before adding the whipped topping for extra flavor.

You can also experiment with other cake styles, like cloud cake, which is light and airy and delivers a different taste experience.

Variation

If you want to switch things up, try using chocolate cake mix instead of white. The combination of chocolate and peppermint is a classic that many enjoy. You could also substitute the candy canes with crushed Oreos for a different texture and flavor.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare this cake a day in advance. Just keep it covered in the fridge until you’re ready to serve.

Can I use homemade pudding instead of instant?

While instant pudding is recommended for this recipe, you can use homemade pudding. Just ensure it is thick enough to fill the holes in the cake.

What can I use instead of crushed candy canes?

If you don’t have candy canes, consider using chocolate shavings, crushed peppermint chocolates, or even sprinkles for festive decoration.

Chef Carol

Peppermint Poke Cake

This Peppermint Poke Cake is a festive dessert that combines fluffy white cake with white chocolate peppermint pudding and is topped with whipped topping and crushed candy canes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 12 servings

Course: Dessert, Holiday

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 box white cake mix
• 3 large eggs Use room temperature for better mixing
• ½ cup vegetable oil
• 1 cup water

For the Filling

• 1 box instant white chocolate pudding mix (3.4 oz)
• 2 cups cold milk
• 1 teaspoon peppermint extract Increase for a stronger flavor

For the Topping

• 1 tub (8 oz) whipped topping
• ½ cup crushed candy canes Use just before serving
• 2 to 3 drops red food coloring Optional for decoration

Method

 

Baking the Cake

1. Preheat the oven and bake the white cake mix according to package directions using eggs, oil, and water in a 9×13-inch baking dish.
2. Let the cake cool for 15 minutes. Then poke holes all over the surface using the handle of a wooden spoon.

Making the Filling

1. In a bowl, whisk together pudding mix, milk, and peppermint extract until slightly thickened.
2. Pour the pudding over the cake, spreading to fill all the holes.
3. Chill for at least 2 hours.

Topping the Cake

1. Spread whipped topping evenly over the cake.
2. Swirl in red food coloring if desired.
3. Sprinkle crushed candy canes over the top just before serving.

Serving

1. Slice and serve chilled.

Notes

Store covered in the refrigerator for up to 3 to 4 days. Use room temperature ingredients for best results and avoid over-mixing. Consider adding chocolate syrup or caramel for extra flavor.