Peppermint Poke Cake (Printable)

Chocolate poke cake filled with peppermint pudding, chilled and topped with whipped topping and crushed peppermints.

# What You'll Need:

→ Cake Base

01 - 1 box (15.25 oz) chocolate cake mix
02 - 3 large eggs
03 - 1 cup water
04 - 1/2 cup vegetable oil

→ Peppermint 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 oven to 350°F. Lightly grease a 9x13-inch baking pan.
02 - In a large bowl, blend chocolate cake mix, eggs, water, and vegetable oil until smooth using mixer or whisk.
03 - Pour batter into prepared pan. Bake for 28 to 32 minutes or until a toothpick comes out clean from the center.
04 - Let cake cool for 10 to 15 minutes. Using the handle of a wooden spoon, poke holes evenly over the surface, spacing about 1 inch apart.
05 - Whisk together instant vanilla pudding mix, cold milk, peppermint extract, and food coloring (if using) until thickened, about 2 minutes.
06 - Pour pudding mixture evenly over cooled cake, spreading and working it into holes with a spatula.
07 - Cover cake and chill in the refrigerator for at least 1 hour until pudding is set.
08 - Spread thawed whipped topping evenly across chilled cake surface.
09 - Sprinkle with crushed peppermint candies and chocolate shavings or mini chocolate chips if desired.
10 - Cut into pieces and serve cold.

# Expert Tips:

01 -
  • It looks like you spent hours but the whole thing comes together with a box mix and a few clever tricks.
  • The combination of cold peppermint cream against rich chocolate cake is the kind of thing people close their eyes while eating.
02 -
  • Pour the pudding while its still pourable because once it sets you cannot push it into the holes and you end up with a pink layer sitting on top of an unfilled cake.
  • Crushing the candy canes too far ahead lets them get sticky and clump. Do it right before topping.
03 -
  • Chill your mixing bowl for two minutes before whisking the pudding and it will thicken faster and more evenly.
  • Run your knife under hot water between slices for the cleanest cuts through all those layers.

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