Peppermint Poke Cake

A delightful dessert featuring a moist chocolate fudge cake infused with creamy marshmallow and crunchy peppermint candy.

Prep Time 30

Cook Time 30

Total Time 1

Course Dessert, Sweet Treat

Cuisine American, Baked Goods

Servings servings

Calories 300 kcal

1 box fudge cake mix This is the base of our cake. You can substitute it with a devil's food cake mix.
1 cup water
1/2 cup vegetable oil
3 large eggs

1 cup marshmallow fluff Adds sweetness and texture; can be substituted with Greek yogurt mixed with powdered sugar.
1 cup heavy cream Essential for whipping; use coconut cream for a dairy-free version.
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup crushed peppermint candies Used for both the cake filling and topping.

Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
In a large bowl, mix the fudge cake mix with water, vegetable oil, and eggs until well combined. Pour the batter into the prepared pan.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before using the handle of a wooden spoon to poke holes all over the cake.
In a separate bowl, mix marshmallow fluff with 1/2 cup of crushed peppermint candies.
Spread the marshmallow mixture over the warm cake, allowing it to fill the holes.
Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this over the cake.
Sprinkle the remaining crushed peppermints on top and press them in lightly to help them adhere.
Refrigerate the cake for at least 2 hours before serving.

Serve chilled or at room temperature, and consider garnishing each slice with whipped cream and a sprinkle of crushed peppermint.

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 25g

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