This Peppermint Poke Cake is filled with pockets of rich chocolate peppermint pudding, smothered in a whipped topping, and sprinkled with peppermint chips! The easiest and most festive holiday dessert!
This peppermint poke cake is so good, nobody will ever guess it’s “only” semi-homemade! Follow the directions on the back of your favorite cake mix, but replace the water with peppermint mocha coffee creamer. Fill the baked cake with a two ingredient chocolate peppermint pudding, then smother it in some whipped topping for the easiest and most festive holiday dessert!
Ingredients
Peppermint Poke Cake
- Cake Mix – I used Duncan Hines Devils Food Cake Mix, but I think vanilla cake mix or even red velvet would be a fantastic option for those that don’t enjoy chocolate! You’ll also need the eggs and oil that are called for on the back of the box.
- Peppermint Mocha Coffee Creamer – replaces the water that is called for on the back of the cake mix box. I used Coffee Mate, but any variety of coffee creamer should work. Whatever the brand, you’ll need 1 (32 oz) bottle.
- Instant Pudding Mix – instant chocolate pudding mix is mixed with peppermint mocha coffee creamer to make a two ingredient, rich peppermint chocolate pudding! Again, try using vanilla pudding mix if chocolate isn’t your thing. You’ll need 1 (3.9 oz) box.
Peppermint Whipped Topping
- Instant Pudding Mix – instant vanilla pudding mix is mixed with a touch of peppermint mocha coffee creamer to thicken and flavor the cool whip. If you’re looking for additional richness, try using chocolate pudding mix instead. You’ll need 1 (3.4 oz) box.
- Cool Whip – use 1 (8 oz) container cool whip that’s been thawed according to package directions. If store-bought cool whip isn’t your thing, try making homemade stabilized whipped cream (aka cool whip) instead. I don’t think traditional whipped cream will hold up well.
- Andes Peppermint Crunch Baking Chips – provides a slightly crunchy texture to balance out the tenderness of the cake while also adding additional peppermint flavor! If you can’t find those baking chips, try chopped up any peppermint candies such as Ghirardelli Dark Chocolate Peppermint Bark Squares! You could even try crushed candy canes, although they may be a little too crunchy.
Pro tip
The ingredients on the back of the Duncan Hines Devils Food Cake Mix box originally called for 1 cup water, 3 large eggs, and 1/2 cup oil. If you’re using a different brand, use whatever THAT box calls for; you’re simply replacing the water with coffee creamer.
How to make
Peppermint Poke Cake
- Place cake mix, peppermint mocha coffee creamer, eggs, and oil into a large bowl, whisk until combined, pour into a greased 9×13 inch baking dish, then bake according to box directions.
- Allow the cake to cool for 10 minutes before using the back of a wooden spoon to poke holes into the cake.
- Place cold peppermint mocha coffee creamer and chocolate pudding mix into a medium sized bowl, whisk to slightly thicken, pour evenly over the cake, then place the cake in the fridge to let the pudding set.
Peppermint Whipped Topping
- Whisk together peppermint mocha coffee creamer and vanilla pudding mix in a medium sized bowl until the pudding has started to thicken, fold in the cool whip, then spread evenly over the chilled cake.
- Sprinkle with the desired amount of peppermint crunch baking chips, then serve immediately, or cover and continue chilling the cake until ready to serve!
How to store
Leftovers will last in an airtight container in the fridge for 3-4 days or up to 3 months in the freezer.
Pro tip
This cake was originally intended to be eaten chilled, but can be enjoyed at room temperature or even warmed in the microwave (it isn’t pretty, but it’s so good if you like warm cake).
– Jennifer
Peppermint Poke Cake
This Peppermint Poke Cake is filled with pockets of rich chocolate peppermint pudding, smothered in a whipped topping, and sprinkled with peppermint chips! The easiest and most festive holiday dessert!
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 16 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Peppermint Poke Cake
- 1 (15.25 oz) box Duncan Hines Devils Food Cake Mix *
- 1 (32 oz) bottle peppermint mocha coffee creamer divided (I used Coffee Mate, keep chilled)
- 3 large eggs
- ½ cup canola oil
- 1 (3.9 oz) box instant chocolate pudding mix
Peppermint Whipped Topping
- 1 ( 3.4 oz) box instant vanilla pudding mix
- 1 (8 oz) tub cool whip thawed according to package directions
- Andes Peppermint Crunch Baking Chips
Instructions
Peppermint Poke Cake
- Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
- Place cake mix, 1 cup peppermint mocha coffee creamer, eggs, and oil into a large bowl and whisk until combined.
- Pour the batter into the prepared baking dish, then bake according to box directions, about 25-30 minutes, or until an interested toothpick comes out *almost* clean.
- Remove cake from the oven and allow to cool for 10 minutes before using the back of a wooden spoon to poke holes into the cake. Set aside.
- Place 2 cups cold peppermint mocha coffee creamer and chocolate pudding mix into a medium sized bowl and whisk for 2 minutes.
- Immediately pour the prepared pudding evenly over the cake, then place the cake in the fridge to let the pudding set, about 15 minutes.
Peppermint Whipped Topping
- Place 3/4 cups peppermint mocha coffee creamer and vanilla pudding mix into a medium sized bowl and whisk for 3 minutes, or until the pudding has started to thicken.
- Use a rubber spatula to gently fold in the thawed cool whip, then spread evenly over the chilled cake.
- Sprinkle with the desired amount of peppermint crunch baking chips, then serve immediately, or cover and continue chilling the cake until ready to serve!
- Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
STORING
Room Temp:8 Hours
Refrigerator:3-4 Days
Freezer:3 Months
Reheat:Thaw in the fridge if frozen, then serve chilled or at room temperature
*Storage times may vary based on temperature and conditions
Notes
*The ingredients on the back of the box originally called for 1 cup water, 3 large eggs, and 1/2 cup oil. If you’re using a different brand, use whatever THAT box calls for; you’re simply replacing the water with coffee creamer. This cake was originally intended to be eaten chilled, but can be enjoyed at room temperature or even warmed in the microwave (it isn't pretty, but it's so good if you like warm cake).
Nutrition Information
Nutrition Facts
Peppermint Poke Cake
Amount Per Serving (1 slice)
Calories 454 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 15g94%
Trans Fat 1g
Cholesterol 101mg34%
Sodium 399mg17%
Potassium 189mg5%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 24g27%
Protein 5g10%
Vitamin A 910IU18%
Vitamin C 1mg1%
Calcium 100mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: chocolate peppermint, chocolate poke cake, christmas cake, easy holiday dessert, peppermint cake, peppermint dessert, peppermint mocha, poke cake
Anonymous
Sherry