Peppermint Poke Cake (Printable Version)
Moist chocolate cake filled with peppermint-vanilla pudding, chilled and topped with whipped cream and crushed candies.
# What You'll Need:
→ Cake
01 - 1 box (15.25 oz) chocolate cake mix
02 - 3 large eggs
03 - 1 cup water
04 - 1/2 cup vegetable oil
→ Pudding Filling
05 - 1 box (3.4 oz) instant vanilla pudding mix
06 - 2 cups cold milk
07 - 1 teaspoon peppermint extract
08 - 2 to 3 drops red or pink food coloring (optional)
→ Topping
09 - 1 tub (8 oz) frozen whipped topping, thawed
10 - 1/2 cup crushed peppermint candies or candy canes
11 - Chocolate shavings or mini chocolate chips (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan with nonstick spray.
02 - In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix with an electric mixer or whisk until batter is smooth and combined.
03 - Pour batter into the prepared baking pan, smoothing the top. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
04 - Remove cake from the oven and let cool in the pan for 10 to 15 minutes.
05 - With the handle of a wooden spoon, poke holes evenly across the cake surface, spaced about 1 inch apart.
06 - In a medium bowl, whisk together instant vanilla pudding mix, cold milk, peppermint extract, and food coloring if using, until thickened, about 2 minutes.
07 - Pour the pudding evenly over the cake, using a spatula to spread and gently push filling into the holes.
08 - Cover pan and refrigerate for at least 1 hour, or until pudding is set.
09 - Spread thawed whipped topping evenly over the chilled cake.
10 - Sprinkle crushed peppermint candies over the surface and add chocolate shavings or chips if desired.
11 - Slice and serve the dessert chilled.
# Expert Advice:
01 -
- The surprise burst of peppermint in every bite is like an inside joke between friends—unexpected and delightful.
- This cake comes together quickly with a box mix, but the flavors are so bold that everyone thinks you slaved over it.
02 -
- If you rush the cooling step, the pudding will melt and run instead of staying thick in the cake.
- I learned not to add the crushed peppermint too early—it dissolves from the topping's moisture and loses its crunch.
03 -
- Use a container with a pour spout when adding the pudding so you can target the holes without splashing everywhere.
- Sneak a taste as you go—adjusting peppermint extract is easier before assembly than after.