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Peppermint Poke Cake
White Chocolate Peppermint Poke Cake is decadent and perfect for the holidays! It's easy to make and sure to impress your guests with its rich white chocolate flavor and festive peppermint crunch.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Cooling and Chilling Time
4
hours
hrs
30
minutes
mins
Total Time
5
hours
hrs
15
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
peppermint, Poke Cake
Servings:
16
people
Calories:
303
kcal
Author:
An Easy Budget Recipes Original!
Cost:
$11.65
Equipment
13x9-inch baking pan
mixing bowls
handheld mixer
wire rack
Wooden mixing spoon
rubber spatula
Ingredients
FOR THE CAKE:
15.25
oz
box white cake mix
4
large egg whites
room temperature
½
cup
vegetable or canola oil
1
cup
buttermilk
or water
2
teaspoons
peppermint extract
4
oz
bar white chocolate
melted and cooled to room temperature
FOR FILLING:
2
boxes
3.3 oz each white chocolate instant pudding or cheesecake
3 ½
cups
whole milk
TOPPINGS:
16
oz
Cool Whip
thawed
2
regular-size candy canes
crushed
US Customary
-
Metric
Instructions
PREP OVEN AND PAN:
Move oven rack to the middle position.
Preheat oven to 350 degrees F.
Spray a 13x9 baking pan with non-stick cooking spray and coat lightly with flour.
MAKE CAKE BATTER:
Melt white chocolate and allow to cool while mixing the cake.
In a large bowl, beat together cake mix, egg whites, oil, buttermilk, and peppermint extract until smooth.
Stir in melted white chocolate until smooth.
Spread batter evenly into the prepared baking pan.
BAKE CAKE:
Bake cake for 25-30 minutes or until the toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool on a wire rack until warm, about 30 minutes.
MAKE FILLING:
In a medium bowl, whisk together pudding and milk until completely smooth.
POKE AND FILL CAKE:
Using the handle of a wooden spoon, poke holes into the warm cake.
Slowly pour pudding into the holes in the cake.
Not all of the pudding will fit in the hole, so make sure you smooth the excess pudding over the cake.
CHILL:
Cover the cake and place it in the refrigerator for at least 4 hours or overnight.
TO FINISH:
When you are ready to serve, frost with whipped topping.
Sprinkle with crushed candy canes.
Serve immediately
Notes
Store leftovers in the refrigerator.
Nutrition
Serving:
1
slice
|
Calories:
303
kcal
|
Carbohydrates:
34
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.05
g
|
Cholesterol:
14
mg
|
Sodium:
300
mg
|
Potassium:
253
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
164
IU
|
Vitamin C:
0.04
mg
|
Calcium:
169
mg
|
Iron:
1
mg