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–+ servings
Peppermint Poke Cake on a white plate.
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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 Time15 minutes
Cook Time30 minutes
Cooling and Chilling Time4 hours 30 minutes
Total Time5 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: peppermint, Poke Cake
Servings: 16 people
Calories: 303kcal
Author: Jess Jankowski
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: 1slice | Calories: 303kcal | Carbohydrates: 34g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 14mg | Sodium: 300mg | Potassium: 253mg | Fiber: 1g | Sugar: 23g | Vitamin A: 164IU | Vitamin C: 0.04mg | Calcium: 169mg | Iron: 1mg