Description
A festive Peppermint Poke Cake filled with creamy peppermint pudding, topped with whipped cream and crushed candy canes. This easy-to-make holiday dessert combines rich chocolate cake and cool mint flavor in every bite. Perfect for winter parties or a refreshing year-round treat.
Ingredients
1 box chocolate cake mix
2 cups cold milk
1 package (3.4 oz) peppermint pudding mix
1 teaspoon peppermint extract
1 tub (8 oz) whipped topping
1/2 cup crushed candy canes
Instructions
1. Prepare the chocolate cake mix as directed on the box and bake in a 9×13-inch pan. Let cool slightly.
2. While the cake is still warm, poke holes all over using the handle of a wooden spoon.
3. In a bowl, whisk together the peppermint pudding mix, milk, and peppermint extract until smooth and slightly thickened.
4. Pour the pudding evenly over the poked cake, allowing it to seep into the holes. Smooth the top with a spatula.
5. Refrigerate the cake for at least 2 hours or overnight to let it fully set.
6. Once chilled, spread the whipped topping over the cake.
7. Sprinkle crushed candy canes over the top just before serving.
Notes
This cake tastes even better the next day as the flavors soak in.
Keep leftovers refrigerated and covered for up to 4 days.
Add a drizzle of chocolate ganache for an extra indulgent finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg