Peppermint Poke Cake
Peppermint Poke Cake is not only a gorgeous holiday cake, it's the easiest dessert to make! To make life easy it begins with a cake mix, then the holes are filled with pretty pink peppermint flavored sweetened condensed milk. The hot fudge layer is irreisitible! Don't forget about the cheesecake icing sprinkled with crushed candy canes either!
Servings 18 servings
Ingredients
For the Cake
- 1 15 oz. box white cake mix (size slightly varies by brand)
- ingredients listed on cake mix box (typically eggs, water, and oil)
For the Peppermint Sauce
- 1 14 oz. can sweetened condensed milk (make sure it's not evaporated milk)
- 1 tps. peppermint extract
- 2-3 drops red food coloring
For the Hot Fudge Layer
- 1 12 oz. jar prepared hot fudge sauce (I like Smuckers spoonable)
For the Cream Cheese Icing
- 1 8 oz. pkg cream cheese (room temperature)
- 1 c. powdered sugar
- 1 1/2 c. heavy whipping cream
- 1 tsp. mint extract
Garnish
- crushed candy canes
Instructions
For the Cake and Peppermint Sauce
- Bake cake mix according to package directions. Be careful not to overbake cake.
- While cake is baking mix sweetened condensed milk, peppermint extract, and red food coloring together. Start with just a couple drops of food coloring and add from there to get the desired color of pink. You may also stir in about 3 T. of crushed candy canes if you'd like. It makes the cakes extra pretty!
- A couple minutes after removing cake from oven, poke holes about an inch apart in the cake. I use the back of a wooden spoon to poke holes. The holes should be about 1/4 inch in diameter. A drinking straw will work too.
- Pour peppermint sauce over cake. Try to get as much of it as possible in the holes.
- Cool cake completely.
For the Hot Fudge Sauce Layer
- After cake has completely cooled microwave a jar of hot fudge sauce only until it's spreadable. Amount of time will vary depending on how thick hot fudge is before microwaving. Microwave in 10 second intervals, stirring after each, until desired consistency.
- Pour hot fudge over cake. Gently spread until evenly covering cake.
- Completely cool.
For the Cream Cheese Icing
- In a stand mixer, beat heavy cream stiff peaks form. Remove to a seperate bowl and set aside.
- In the same stand mixer bowl, cream cheese, mint extract, and powdered sugar. Beat until fluffy.
- Fold whipped cream into cream cheese mixure. Be gently so it stays fluffy!
- Spread cream cheese icing over cooled cake.
- Let refrigerate until time to serve.
- Garnish with crushed candy canes just before serving. You can garnish cake right after frosting, but they might bleed on the cake. You decide if you want to take your chances!
- Refrigerate cake for 4 hours or overnight!