Chocolate Peppermint Poke Cake


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


  1. Preheat oven to 350 degrees. Spray a 9×13 inch pan with non stick cooking spray, or line with aluminum foil, set aside.
  2. Make cake according to package directions and bake in preheated oven as directed on package, approximately 30-35 minutes.
  3. 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.
  4. 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.
  5. Slowly pour the cream mixture evenly over the cake.
  6. Refrigerate for 20-30 minutes, until cool enough to add topping.
  7. 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.
  8. When cake is cool enough, spread whipped topping onto cake evenly and top with peppermint candy.