Peppermint Poke Cake

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The holidays always bring out my craving for all things peppermint, and nothing captures that spirit quite like a Peppermint Poke Cake. It’s a festive, creamy, minty dessert that comes together with the perfect mix of chocolate cake, fluffy peppermint whipped topping, and crushed candy canes for that satisfying crunch. Every time I make it, it disappears faster than the wrapping paper on Christmas morning.

I love how simple this dessert is to prepare, yet it makes such a cheerful statement on the table. The chocolate cake base gets infused with rich chocolate pudding, adding a moist, almost truffle-like texture. Then, it’s all topped with a light peppermint whipped topping that tastes like winter on a fork. Whether you’re hosting a holiday party or just need a sweet treat to enjoy by the fire, this cake delivers comfort and cheer in every bite.

Why You’ll Love This Peppermint Poke Cake

This cake is more than just pretty; it’s ridiculously easy to make. You start with a box cake mix, so half the work is already done. The peppermint whipped topping is light and refreshing, offering a cool contrast to the rich chocolate layer beneath. It’s perfect for the holidays or anytime you want to impress without spending hours in the kitchen.

It also holds up beautifully in the fridge, making it an ideal make-ahead dessert. And let’s be honest—who doesn’t love a dessert that gets better overnight?

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What Kind of Cake Mix Should I Use?

A basic chocolate cake mix works wonderfully here, whether it’s devil’s food, dark chocolate, or fudge. The deeper the chocolate flavor, the better it complements the peppermint. If you prefer to go homemade, a moist chocolate cake from scratch is always welcome, but the boxed version keeps things fast and foolproof.

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Options for Substitutions

• Cake Mix: Not a chocolate fan? Try vanilla or red velvet for a fun twist.
• Pudding: Use white chocolate or peppermint-flavored pudding instead of chocolate for a lighter taste.
• Whipped Topping: Swap Cool Whip with homemade whipped cream or a dairy-free version for dietary needs.
• Peppermint Flavoring: You can use peppermint extract if you’re short on candy canes.
• Garnish: Crushed Oreos or chocolate shavings can be used if you’re out of peppermint candy.

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Ingredients for This Peppermint Poke Cake

• Chocolate Cake Mix – The base of the cake. It’s rich, moist, and pairs beautifully with peppermint.
• Eggs, Oil, and Water – Needed to prepare the boxed cake mix.
• Instant Chocolate Pudding Mix – This soaks into the poked cake and gives it that gooey, indulgent texture.
• Milk – Used to make the pudding.
• Cool Whip – Light and fluffy topping that carries the peppermint flavor well.
• Peppermint Extract – Adds a cool, minty touch to the whipped topping.
• Crushed Candy Canes – For topping and crunch. Brings that festive flair and a pop of color.

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Step 1: Bake the Chocolate Cake

Prepare the chocolate cake according to the box directions using eggs, oil, and water. Pour the batter into a greased 9×13″ pan and bake until a toothpick comes out clean. Let it cool slightly but not completely.

Step 2: Poke the Cake

Using the handle of a wooden spoon or a thick straw, poke holes all over the surface of the cake while it’s still warm. These holes will help the pudding soak in and add flavor and moisture.

Step 3: Prepare the Pudding

Whisk together the instant chocolate pudding mix and cold milk until it thickens slightly. You want it pourable but not too runny. Immediately pour the pudding over the cake, spreading it evenly and making sure it seeps into the holes.

Step 4: Chill the Cake

Place the cake in the refrigerator for at least 1 hour to allow the pudding to set and absorb into the cake. This step is essential for that ultra-moist texture.

Step 5: Make the Peppermint Topping

Fold a few drops of peppermint extract into the Cool Whip. Be careful not to add too much—peppermint is potent! Stir until well combined and the flavor is balanced.

Step 6: Frost the Cake

Spread the peppermint Cool Whip over the chilled cake, making sure it covers every corner. The topping should be thick and fluffy.

Step 7: Garnish with Crushed Candy Canes

Sprinkle a generous amount of crushed candy canes over the top. This not only adds texture and crunch but also gives the cake its signature peppermint sparkle.

Step 8: Chill Again Before Serving

Let the cake chill for another hour before slicing. This helps all the layers firm up and makes serving neater and easier.

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How Long to Prepare the Peppermint Poke Cake

Prep Time: Making the cake batter, pudding, and peppermint topping takes about 20 minutes in total. This includes baking the cake and mixing the pudding and whipped topping. It’s surprisingly fast, considering how decadent the final result is.

Chilling Time: The key to the best texture is letting the pudding soak and set. You’ll need at least 1 hour of chill time after adding the pudding layer, and another hour after frosting with the peppermint topping. So, budget around 2–3 hours total from start to finish, including cooling.

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Tips for Perfect Peppermint Poke Cake

• Poke the holes while the cake is still warm so the pudding absorbs better.
• Don’t overmix the pudding; it should still be pourable.
• Chill between each step for clean, firm layers.
• Use a food processor or zip-top bag with a rolling pin to crush candy canes finely.
• Add crushed peppermint just before serving to prevent it from melting into the topping.

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Watch Out for These Mistakes While Cooking

• Not poking deep enough holes: The pudding needs to sink in for maximum moisture.
• Using hot pudding: It should be cool but not fully set—hot pudding will make the cake soggy.
• Overdoing the peppermint extract: A few drops go a long way.
• Skipping chill time: Rushing the process leads to runny layers.
• Adding candy canes too early: They’ll melt and lose their crunch if added too soon.

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What to Serve With Peppermint Poke Cake?

1. Hot Chocolate

A rich mug of hot cocoa pairs beautifully with the minty cake.

2. Peppermint Mocha

Double up on the festive flavors with this cozy holiday drink.

3. Vanilla Ice Cream

The creaminess of the ice cream complements the cake’s texture.

4. Fresh Strawberries

The tartness of berries helps balance out the sweetness.

5. Sparkling Water with Lime

A light, fizzy drink keeps things refreshing between bites.

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Storage Instructions

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days. The cake stays moist and flavorful, but for best texture, enjoy within the first two days.

Freezer: You can freeze the cake (without the candy cane topping) for up to 1 month. Wrap tightly in plastic and foil. Thaw overnight in the fridge, then top with fresh crushed peppermint before serving.

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Estimated Nutrition

Per serving (based on 12 servings):

• Calories: 320
• Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 48g
• Sugar: 34g
• Protein: 3g
• Fiber: 1g
• Sodium: 360mg

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Frequently Asked Questions

Can I make Peppermint Poke Cake ahead of time?

Yes! In fact, it tastes even better the next day. Just wait to add the crushed candy canes until just before serving.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. Just make sure it’s stabilized with a bit of powdered sugar so it holds up.

What’s the best way to crush candy canes?

Use a food processor or place them in a sealed zip-top bag and smash with a rolling pin.

Can I use peppermint bark instead of candy canes?

Yes! It’ll add both crunch and chocolatey depth.

Is this cake kid-friendly?

Totally! It’s sweet, fun to look at, and the peppermint isn’t overpowering.

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Conclusion

Peppermint Poke Cake is the perfect winter dessert—easy to make, refreshingly minty, and wonderfully festive. With layers of chocolate, creamy pudding, fluffy topping, and crunchy peppermint, it hits every note of flavor and texture. Whether you’re making it for a crowd or just to satisfy your own holiday sweet tooth, it’s guaranteed to bring joy to the table.

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