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
  • 4 oz box of instant chocolate pudding mix
  • 2 cups cold milk
  • 1/4 tsp peppermint extract
  • 1 cup Andes Creme de Menthe baking chips
  • 8 oz container Cool Whip
  • 4-5 candy canes crushed


  • 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.
  • Frost with the cake with cool whip. Sprinkle the crushed candy canes evenly on top.
  • *You can also omit the candy canes and sprinkle the cake with the remaining Andes baking bits.