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Festive Peppermint Poke Cake

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This easy holiday dessert features a moist white cake infused with peppermint pudding, topped with whipped topping and crunchy peppermint candies. It’s a showstopping, crowd-pleasing treat perfect for Christmas gatherings and potlucks.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz)
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • Red gel food coloring (optional)
  • 1 box instant vanilla pudding mix (3.4 oz)
  • 2 cups cold milk (whole or 2% preferred)
  • 1/2 teaspoon peppermint extract
  • 2–3 drops red food coloring (optional)
  • 1 8-oz tub whipped topping (Cool Whip, thawed)
  • 1/2 cup crushed peppermint candies or candy canes
  • 1/4 cup mini chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with nonstick spray or butter. Optional: line with parchment paper.
  2. In a large bowl, combine cake mix, water, oil, and eggs. Add vanilla and peppermint extracts. If desired, add red gel food coloring. Beat on medium speed or whisk for 2 minutes until smooth.
  3. Pour batter into prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then cool completely (about 30 minutes).
  4. Once cooled, use the handle of a wooden spoon, drinking straw, or chopstick to poke holes all over the cake, spaced about 1 inch apart.
  5. In a medium bowl, whisk together pudding mix and cold milk for 2 minutes until thickened. Stir in peppermint extract and red food coloring if desired.
  6. Pour pudding mixture slowly over the cake, ensuring it seeps into every hole. Smooth the top with a spatula.
  7. Cover cake with plastic wrap or foil and refrigerate for at least 2 hours (overnight is best).
  8. After chilling, spread whipped topping evenly over the cake. Sprinkle with crushed peppermint candies and mini chocolate chips if desired.
  9. Slice into squares and serve chilled.

Notes

For gluten-free, use a gluten-free cake mix. For dairy-free, use almond or oat milk and coconut-based whipped topping. Chill the cake thoroughly for best texture and flavor. If pudding is too thick, add a splash of milk. Make pudding while cake cools for efficiency. Cake can be frozen (without topping) for up to 2 months.

Nutrition

Keywords: peppermint poke cake, holiday dessert, Christmas cake, easy cake recipe, festive cake, pudding cake, peppermint dessert, potluck dessert, kid-friendly cake

Find it online: https://bitefuljoy.com/festive-peppermint-poke-cake-recipe-easy-holiday-dessert-ideas/