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chocolate peppermint poke cake

Chocolate Peppermint Poke Cake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 18
Author Nichole


  • For The Cake:
  • 1 16.5 ounce Box Chocolate Cake Mix
  • 1 Cup Milk
  • 1/2 Cup Butter Melted
  • 3 Large Eggs
  • For The Filling:
  • 1 3.4 ounce Box white chocolate pudding mix
  • 1 Cup milk
  • 2 Teaspoons peppermint extract
  • For The Whipped Cream Topping:
  • 2 Cups heavy cream
  • 1 Tsp . peppermint extract
  • 1/4 Tsp . vanilla extract
  • 1/2 Cup crushed peppermint candies


  • Preheat oven to 350 degrees. Spray a 9x13 inch pan with non stick cooking spray, or line with aluminum foil, set aside.
  • Make cake according to package directions and bake in preheated oven as directed on package, approximately 30-35 minutes.
  • While the cake is baking, combine the 1 cup heavy cream, the pudding mix, and 2 Teaspoons of peppermint extract with a whisk in a medium bowl.
  • Remove cake from oven when done and using a fork or the end of a wooden spoon, poke holes all over the cake, evenly spaced over the surface. NOTE: Using a fork will leave a tasty layer of pudding on top of the cake, if you want all of the pudding to soak into the cake, use a wooden spoon.
  • Slowly pour the cream mixture evenly over the cake.
  • Refrigerate for 20-30 minutes, until cool enough to add topping.
  • While cake is cooling, mix together the topping ingredients (except for the crushed candy) in a large bowl with a hand mixer or in bowl of stand mixer until light and fluffy.
  • When cake is cool enough, spread whipped topping onto cake evenly and top with peppermint candy.