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piece of peppermint chocolate poke cake on a plate
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5 from 2 votes

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 Time15 minutes
Cook Time30 minutes
Chill TIme15 minutes
Total Time1 hour
Servings: 16 people
Calories: 454kcal
Author: Jennifer Debth

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
US Customary - Metric

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!
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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

Serving: 1slice | Calories: 454kcal | Carbohydrates: 37g | Protein: 5g | Fat: 33g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 399mg | Potassium: 189mg | Fiber: 1g | Sugar: 24g | Vitamin A: 910IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg

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