Chocolate Peppermint Poke Cake

I have to admit.  I’m not much of a candy cane girl. They’re just too messy.  I’m more of a sucker on a stick or a hard candy kind of girl.  You know, something with a lesser chance of developing sticky finger syndrome.

I don’t like sticky finger syndrome.

Especially when it affects my children.  With children, sticky finger syndrome quickly spreads to sticky mouth syndrome & sticky rat nest hair syndrome.  And since children touch everything – everything sticks to them.




Pet hair.


They literally turn into a walking sticky lint roller.  And, I don’t like cuddling with sticky lint rollers.

Now, putting the peppermint flavor into a cake totally bypasses any exposure to sticky finger syndrome & it’s counterparts. Which means I can cuddle with cute children instead of dirty lint rollers. That’s always a plus.

Peppermint in a cake, Mmmmm….

You know what’s even better than a cake?  A POKE CAKE!

So moist, so delicious – filled with little pockets of chocolate mint pudding all throughout it.  Then, top that perfection with a layer of whipped cream & crushed candy canes…

Oh my…

You know what?

Now that I think of it, maybe sticky finger syndrome isn’t as bad as I thought. After all, you can just send the kids outside with their candy canes, put on your biggest pair of sweatpants, & enjoy this entire cake all by yourself.  Once the cake has been eaten & the pan has been licked clean – simply spray the kids off with a water hose before letting them back in.

Problem solved.

Chocolate Peppermint Poke Cake
  • 1 box Chocolate Fudge Cake Mix (prepared according to box instructions)
  • 4oz box of instant chocolate pudding mix
  • 2 cups cold milk
  • ¼ tsp peppermint extract
  • 1 cup Andes Creme de Menthe baking chips
  • 8oz container Cool Whip
  • 4-5 candy canes, crushed
  1. Bake the cake according to the back of the box. Right before the cake comes out of the oven, combine the pudding mix, milk, Andes baking chips, & peppermint extract. Whisk for one minute. Take the cake out of the oven, and poke holes all over it with the back of a wooden spoon. Pour on the pudding mixture. Spread it all over using a spatula, taking care be sure the pudding is getting inside of the holes. Refrigerate until completely chilled, about 1 hour.
  2. Frost with the cake with cool whip. Sprinkle the crushed candy canes evenly on top.
  3. *You can also omit the candy canes and sprinkle the cake with the remaining Andes baking bits.