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Candy Cane Poke Cake

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Here’s a festive recipe for Candy Cane Poke Cake a delicious and minty twist on the classic poke cake, perfect for holiday gatherings! This cake is filled with a creamy mint filling and topped with crushed candy canes for that extra holiday touch.


Ingredients (Serves 12-16):

For the cake:

  • 1 box (about 15.25 oz) white cake mix (or homemade white cake recipe)
  • Ingredients needed to prepare the cake mix (usually eggs, oil, and water)
  • 1/2 teaspoon peppermint extract (optional, for extra minty flavor)

For the mint filling:

  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (60g) powdered sugar
  • 1/2 teaspoon peppermint extract
  • 2 cups (240g) whipped topping (like Cool Whip)

For the topping:

  • 3/4 cup (90g) crushed candy canes or peppermint candies
  • 1 cup (240ml) heavy cream (for whipping)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the cake:

  • Preheat your oven according to the instructions on the cake mix box (usually 350°F or 175°C).
  • Grease and flour a 9×13-inch baking pan.
  • Prepare the cake mix according to the package instructions, adding the peppermint extract to the batter for a hint of mint flavor (optional).
  • Pour the batter into the prepared pan and bake according to the cake mix instructions (typically 25-30 minutes), or until a toothpick inserted into the center comes out clean.
  • Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.

2. Poke the cake:

  • After the cake has cooled for about 10 minutes, use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.

3. Make the mint filling:

  • In a medium bowl, beat the cream cheese, heavy cream, powdered sugar, and peppermint extract until smooth and creamy.
  • Fold in the whipped topping until everything is combined into a light, fluffy filling.

4. Fill the cake:

  • Carefully spread the mint filling over the top of the cake, making sure it fills the holes and covers the entire surface.
  • Refrigerate the cake for at least 2 hours to allow the filling to set and the cake to absorb the flavors.

5. Make the whipped topping:

  • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
  • Spread the whipped cream on top of the cake, smoothing it evenly.

6. Add the candy cane topping:

  • Crush the candy canes or peppermint candies in a zip-top bag or with a rolling pin. Sprinkle the crushed candy over the top of the cake for a festive, crunchy finish.

7. Serve and enjoy:

  • Slice and serve this Candy Cane Poke Cake as a deliciously festive dessert that’s sure to delight during the holiday season!

Tips:

  • Storage: Keep the cake covered in the refrigerator for up to 3-4 days. The cake will stay moist and the minty filling will continue to soak in!
  • Extra mint flavor: If you love mint, you can add a few drops of green food coloring to the filling to make it more festive.
  • Variation: Add a drizzle of chocolate syrup or ganache on top of the whipped cream for a chocolate-mint flavor combo.

This Candy Cane Poke Cake is a perfect dessert to bring to holiday parties, Christmas dinners, or any festive occasion! It’s creamy, minty, and bursting with holiday spirit.

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