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Chocolate-Peppermint Poke Cake

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  • Prep 25 min
  • Total 3 hr 15 min
  • Servings 15
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Make a cake that's easy to take and share. Pockets of creamy pudding and melt-in-your-mouth peppermint candies are the memories you'll make.
Updated Aug 5, 2011
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Ingredients

Cake

Filling

  • 1 box (4-serving size) white chocolate instant pudding and pie filling mix
  • 2 cups milk
  • 1/2 teaspoon peppermint extract

Frosting

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
  • 2
    In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.
  • 3
    Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    To keep candies from sticking together as you cut them, sprinkle 1 tablespoon sugar over the cutting board. As you cut the candies, toss them with the sugar.
  • tip 2
    Vanilla or chocolate instant pudding and pie filling mix can be used instead of the white chocolate pudding mix.

Nutrition

Nutrition Facts are not available for this recipe
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