You’re Gonna Laugh—How I Found This Peppermint Poke Cake
Alright, so here’s the thing: I never planned on becoming the “peppermint dessert” person in my friend group. But a few Christmases ago, I tried to make a peppermint cheesecake that, um, didn’t quite set up (think minty pancake). Out of sheer stubbornness, I searched for something a bit more foolproof and found—drumroll—the joy of Peppermint Poke Cake. It’s now my secret weapon for holiday gatherings. Paul still calls it “that refreshing cake” three years later, so, you know, it stuck.
Why My Family’s Basically Obsessed (and Yours Might Be, Too)
I make this cake when I want all the Christmassy vibes without fussing over complicated stuff. My family goes bonkers for it because it’s ridiculously moist, minty without being in-your-face, and—I have to confess—looks kind of fancy for something so shockingly easy. We’ve had it on big snow days and once, in July, just because I found a stray box of candy canes. Honestly, the poking part was intimidating at first, but that’s now my daughter’s favorite job (kids + chopsticks; what could go wrong?). Oh, and when I accidentally used chocolate cake mix once? It was actually amazing… but more on that later.
Let’s Talk Ingredients (Substitutions Welcome!)
- 1 box white cake mix (though yellow cake works; I’ve even gone rogue with chocolate—totally changes the vibe)
- Ingredients for cake mix (usually eggs, oil, water—grandma swears by using milk instead of water, but honestly, I don’t notice a huge difference)
- 1 can (14oz) sweetened condensed milk (or the store-brand, which is like 50 cents cheaper here)
- 1 teaspoon peppermint extract (some folks use mint, but that’s…different; if you’re desperate, a splash of peppermint schnapps works but go gently!)
- Red gel food coloring—optional, but it makes the cake look Instagram-worthy
- 2 cups whipped topping (like Cool Whip—homemade is fab, but, hello, shortcuts)
- 1 cup crushed peppermint candies or candy canes (confession: I smack mine inside a Ziploc bag with the bottom of a mug… so satisfying)
- Chocolate curls or shavings—optional, but very Martha Stewart, if you ask me
How I Throw This Peppermint Poke Cake Together
- Preheat your oven to what the cake mix says (usually 350°F/175°C). Grab a 9×13 inch pan—you *can* use a round one, but it gets messy.
- Mix up the cake according to package directions. Need a tip? I usually add a tiny bit of extra oil for maximum moistness (but some people say that’s cheating). Pour into your pan and bake until a toothpick comes out clean—mine took about 26 minutes, but ovens have moods.
- Cool the cake for about 10 minutes. Here comes the fun part (and the one that weirded me out the first time): poke holes all over with a thick straw or a chopstick. Don’t be shy. The more holes, the more flavor soaks in!
- Mix the sweetened condensed milk with the peppermint extract and a few drops of food coloring. Honestly, I go a bit wild with the red sometimes—one time, I got pink cake. Not mad about it.
- Pour this peppermint mixture all over the warm cake, making sure it glugs down into those holes. Don’t stress if it pools awkwardly in places—it’ll settle.
- Chill the cake for at least two hours (or overnight—sometimes I think it’s even tastier the next day, if you can wait that long).
- Once chilled, slather with whipped topping. Scatter on crushed peppermints like you’re Jackson Pollock. Add chocolate curls just because, why not?
- Slice and serve! I dare you not to “test” the first piece. Or the second.
Notes from Someone Who’s Probably Made This Too Many Times
- If you find the candy topping gets a bit sticky after a few hours, you’re not alone. I actually add most of mine right before serving now.
- Once, I tried using spearmint extract by mistake. That cake haunts me. Stick with peppermint.
- Cake getting too brown on top? Tent with foil. Or just eat the crispy bits (my uncle hoards them).
Experiments and Wild Variations (Not All Worked…)
- Chocolate cake + white chocolate drizzle = amazing (think Thin Mints in cake form)
- Using hot cocoa instead of water in the cake mix made it way too dense. Would not recommend, unless you like brick cake.
- Once, I swapped the peppermint for orange extract. The result? Oddly refreshing, but my kids basically boycotted dessert that night.
- If you’re feeling fancy, try mixing peppermint extract into the whipped topping too. Subtle, but so good.
No Fancy Tools? No Problem!
Honestly, all you need is a regular mixing bowl, a 9×13 pan, and something poke-y. Lost your whisk? Use a fork—works in a pinch. A friend used the end of a wooden spoon to poke holes—totally fine (just clean it first!).
Where to Store This (If You Have Any Left)
I stash leftovers covered in the fridge. It keeps well for, oh, three days—but actually, in my house it never lasts more than a day because someone is always sneaking a sliver. For a crowd, you can double the recipe, but then you’ll want an extra big pan.
How My Family Likes to Serve It
Big slices, extra whipped topping, and—on Christmas Eve—a handful of chocolate chips on top. My mom likes hers with coffee (strong enough to wake the neighbors); I sometimes sneak it for breakfast with a little vanilla yogurt. Don’t tell.
Stuff I’ve Learned the Hard Way
- Don’t poke the holes too early (I once did this while the cake was piping hot, and the whole thing got a little too gooey in the center. Let it cool a few minutes!)
- I tried to rush the chilling step and got a mess instead of slices. Patience, grasshopper! It matters.
- Too much peppermint extract is not a good time—like eating toothpaste. Err on the side of less. You can always add extra crushed candy.
Questions I’ve Gotten (and My Honest Answers)
- Can I make this ahead of time?
- You absolutely can—and, actually, I find it works better if it chills overnight. Flavors blend. Plus, fewer dishes while everyone is over.
- Can I freeze it?
- Technically, yes, but the candy topping might get weirdly sticky when it thaws. If you do (and sometimes I just have to), leave the topping for after thawing.
- Do I have to use Cool Whip?
- Not at all! Use homemade whipped cream if you have the energy. Or even try coconut whipped topping if dairy isn’t your jam (I haven’t tried this personally, but have heard good things).
- What’s the best way to crush the candy canes?
- Pop them in a sealed bag and whack them with a rolling pin, if you have one. No rolling pin? A can of beans actually does the trick. Just don’t let the bag break or you’ll find sticky peppermint everywhere for weeks—ask me how I know!
- Favorite brand of peppermint extract?
- I use McCormick, but honestly, any version works fine—Trader Joe’s has a nice one, too. Here’s a helpful taste test if you’re picky.
By the way, if you’re a fan of easy poke cakes, check out this cherry version. Oh, and if you want to up your candy game, Candy Warehouse has wild peppermint treats I dare you to try. One final digression: has anyone else realized whipped topping never seems to come out of the tub in one piece, or is it just me?
So there you have it—thoroughly un-fancy but always a hit. Let me know how yours turns out, and if you find a new twist, send it my way. Happy baking (and eating)!
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil
- 1 box (3.4 oz) instant white chocolate pudding mix
- 2 cups milk
- 1 teaspoon peppermint extract
- 8 oz whipped topping (thawed)
- 1/2 cup crushed peppermint candies or candy canes
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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2Prepare the chocolate cake mix according to the package instructions using water, eggs, and vegetable oil. Pour the batter into the prepared pan.
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3Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes.
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4Use the handle of a wooden spoon to poke holes all over the cake. In a bowl, whisk together the pudding mix, milk, and peppermint extract until smooth.
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5Pour the pudding mixture evenly over the cake, making sure it fills the holes. Refrigerate the cake for 1 hour, or until set.
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6Spread the whipped topping over the chilled cake. Sprinkle with crushed peppermint candies. Serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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