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Peppermint Poke Cake

This peppermint poke cake is a moist chocolate sheet cake soaked with creamy chocolate pudding, topped with fluffy whipped cream and crushed candy canes for a refreshing minty finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 1 box Chocolate cake mix plus ingredients listed on box
Pudding Filling
  • 2 boxes Instant chocolate pudding mix
  • 4 cups Cold milk
  • 1 teaspoon Peppermint extract optional, adjust to taste
Topping
  • 8 ounces Whipped topping thawed
  • 1 cup Crushed candy canes

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowl
  • Wooden spoon handle

Method
 

Instructions
  1. Prepare and bake the chocolate cake according to package instructions in a greased 9x13-inch baking dish. Let cool for 10–15 minutes.
  2. Using the handle of a wooden spoon, poke holes evenly over the warm cake.
  3. Whisk together the pudding mix, cold milk, and peppermint extract until smooth. Pour evenly over the cake, letting it soak into the holes.
  4. Cover and refrigerate the cake for at least 2 hours, or until the pudding is fully set.
  5. Spread whipped topping over the chilled cake and sprinkle with crushed candy canes before serving.

Notes

For best results, add crushed candy canes just before serving to keep them crunchy. Store leftovers covered in the refrigerator for up to 4 days.