Candy Cane Poke Cake

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.