Peppermint Poke Cake (Printable)

Chocolate cake soaked with mint pudding, chilled and finished with whipped topping and crushed peppermint.

# 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 Steps:

01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan.
02 - In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix on medium speed using an electric mixer or hand whisk until the batter is smooth.
03 - Pour the batter into the prepared baking pan. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
04 - Allow the cake to cool for 10 to 15 minutes. Using the handle of a wooden spoon, poke holes over the surface of the cake, about 1 inch apart.
05 - In a medium bowl, whisk together the instant vanilla pudding mix, cold milk, peppermint extract, and food coloring (if using) until beginning to thicken, about 2 minutes.
06 - Immediately pour the pudding over the cooled cake, spreading evenly and pressing the mixture into the holes using a spatula.
07 - Cover and refrigerate the cake for at least 1 hour, or until the pudding is set.
08 - Spread the thawed whipped topping evenly over the chilled cake.
09 - Sprinkle crushed peppermint candies and chocolate shavings or chips over the whipped topping as desired.
10 - Cut into portions and serve chilled.

# Expert Advice:

01 -
  • It uses a boxed cake mix so the hands-on effort is laughably small for how impressive it looks.
  • The peppermint pudding seeps into every pore of the cake creating pockets of cool minty cream that surprise you with each bite.
  • You can assemble it entirely the night before and just pull it from the fridge when guests arrive.
02 -
  • The milk for the pudding must be cold or it will stay runny and never soak into the cake properly.
  • Pour the pudding over the cake immediately after mixing because it thickens fast and won't flow into the holes if you wait.
  • Crush your peppermint candies right before topping or they get sticky and clump together from humidity.
03 -
  • Use the end of a thick wooden spoon not a skewer because wider holes mean more pudding in every bite.
  • Letting the cake chill overnight instead of just one hour makes the flavors meld into something noticeably better.

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