Irresistible Peppermint Poke Cake Recipe for Festive Treats

The moment you sink your fork into a slice of Peppermint Poke Cake, you’re greeted with a cool burst of minty freshness followed by the comforting sweetness of chocolate cake. The delightful contrast between the fluffy cake and creamy peppermint frosting creates a celebration of flavors that dances on your palate.

This dessert is like a holiday party in your mouth, perfect for family gatherings or cozy nights in. As the aroma wafts through your kitchen, it will evoke memories of festive cheer and laughter, making every bite an experience worth savoring.

When I first made this cake for a holiday gathering, my family’s eyes lit up like Christmas lights. They devoured it within minutes, leaving me wondering if I should have made two!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chocolate Cake Mix: Any brand works; just grab one that promises moistness—trust me, it’s key!

• Eggs: Fresh eggs help bind the cake and add richness; go for large ones.

• Water: Use room temperature water for best results; it helps activate the cake mix perfectly.

• Peppermint Extract: A little goes a long way; choose high-quality extract for that authentic minty kick.

• Whipped Topping: Use thawed whipped topping for the lightest and fluffiest frosting possible.

• Peppermint Candies: Crush them up for garnish; they add both crunch and festive flair!

For the Pudding Filling:

• Instant Chocolate Pudding Mix: Grab the instant version; it’s quick and easy to prepare.

• Milk: Whole milk gives it that creamy texture we all love—don’t skimp here.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Peppermint Poke Cake

Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan before preparing your chocolate cake mix according to package instructions.

Create Holes in the Cake: Once baked and cooled slightly, use the end of a wooden spoon to poke holes all over the top of the cake. Aim for even spacing—this is where all that pudding goodness will soak in.

Prepare the Pudding Filling: In a mixing bowl, whisk together instant chocolate pudding mix and milk until smooth. Allow it to sit for about five minutes until it thickens up nicely.

Add Filling and Chill: Pour the pudding filling evenly over the poked cake, ensuring it seeps into every hole. Cover with plastic wrap and chill in the refrigerator for at least two hours or until set.

Frost with Peppermint Whipped Topping: Once chilled, spread whipped topping over the entire surface of the cake. The fluffy texture paired with peppermint flavor is simply heavenly.

Garnish Like a Pro!: Finish by sprinkling crushed peppermint candies on top for added flair and crunch; let them shine like gems on your festive creation!

Now that you’ve mastered this delightful Peppermint Poke Cake recipe, get ready for oohs and ahhs from everyone who tries it! Enjoy every cheerful bite!

Perfecting the Cooking Process

Start by baking the cake according to package instructions, then poke holes while it’s still warm. This allows the delicious peppermint mixture to seep in for maximum flavor.

Add Your Touch

Feel free to swap out the peppermint extract for vanilla or almond if you prefer different flavors. You can also add crushed candy canes on top for extra crunch and a festive look.

Storing & Reheating

Store any leftover Peppermint Poke Cake in an airtight container in the fridge for up to three days. Reheat individual slices in the microwave for about 10-15 seconds if desired.

There’s nothing quite like the laughter shared over a Peppermint Poke Cake at holiday gatherings. My Aunt Marge once declared it her new favorite dessert, and now, it’s part of every family celebration!

FAQ

Can I make Peppermint Poke Cake ahead of time?

Yes, you can prepare it a day before serving for maximum flavor infusion.

What type of cake mix works best?

A classic white or yellow cake mix complements the peppermint flavor perfectly.

Can I freeze leftover Peppermint Poke Cake?

Yes, freeze it in slices wrapped tightly in plastic wrap and foil for up to two months.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Peppermint Poke Cake

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Serves approximately 12 1x

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Description

Indulge in the festive delight of Peppermint Poke Cake, where rich chocolate intertwines with refreshing mint flavors. This easy-to-make dessert features a moist chocolate base soaked in creamy chocolate pudding and topped with fluffy whipped peppermint frosting, making it a perfect treat for holidays and gatherings. Each slice offers a burst of flavor that will leave your taste buds dancing with joy!

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Ingredients

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• 1 box (15.25 oz) chocolate cake mix
• 3 large eggs
• 1 cup water (room temperature)
• 1 tsp peppermint extract
• 1 tub (8 oz) whipped topping (thawed)
• ½ cup crushed peppermint candies (for garnish)
• 1 box (3.9 oz) instant chocolate pudding mix
• 2 cups whole milk

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Prepare the chocolate cake mix according to package instructions, adding eggs, water, and peppermint extract.
3. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool slightly.
4. Poke holes evenly across the top of the cake using the end of a wooden spoon.
5. In a bowl, whisk together instant pudding mix and milk until smooth; let sit for about 5 minutes to thicken.
6. Pour pudding over the poked cake, ensuring it seeps into all holes. Chill in the refrigerator for at least 2 hours.
7. Spread thawed whipped topping over chilled cake and garnish with crushed peppermint candies.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 100g)
• Calories: 320
• Sugar: 31g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg