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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.