Description
This Peppermint Poke Cake is a creamy, festive holiday dessert made with white cake, peppermint pudding, whipped topping, and crushed candy canes. A perfect easy Christmas cake recipe, packed with cool mint flavor and holiday cheer.
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)
Instructions
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 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.
Notes
This cake tastes even better the next day.
Avoid adding candy canes too early—they may melt.
For a softer texture, use soft peppermint candies instead of candy canes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/15 of cake)
- Calories: 290
- Sugar: 28g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg