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Holiday Poke Cake

(1 Votes)
Updated August 25, 2017
Holiday Poke Cake
SERVES
15 squares
CHILL TIME
4 Hr
COOK TIME
25 Min

Here's a cake that's holiday-special! Our Holiday Poke Cake has some of your favorite flavors of the season, including red velvet, white chocolate, and peppermint. This cake is super simple to make and looks so festive, but what we love best is how moist and tasty it is!

What You'll Need:
  • 1 (16.25-ounce) package red velvet cake mix, batter prepared according to package directions
  • 1 (4-serving size) package instant white chocolate pudding and pie filling mix
  • 2 cups milk
  • 1 (12-ounce) container frozen whipped topping, thawed
  • 3/4 cup crushed peppermint candies
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Add batter and bake according to package directions; let cool.
  2. Using the end of a wooden spoon, poke holes about 1-inch apart all over top of cake.
  3. In a large bowl, whisk pudding mix and milk until slightly thickened. Pour mixture into holes and spread evenly over top of cake.
  4. Spread whipped topping over pudding and sprinkle with crushed peppermint candies. Cover and refrigerate at least 4 hours or until ready to serve.
Notes

Feel free to decorate each piece with a festive holiday candy, like we did in the photo!

 

Looking for more outstanding cake mix recipes? Check out our collection page of 39 To-Die-For Recipes With Cake Mix! 

Nutritional InformationShow More

Servings Per Recipe: 15

  • Amount Per Serving % Daily Value *
  • Calories 221
  • Calories from Fat 69
  • Total Fat 7.6g 12 %
  • Saturated Fat 5.3g 26 %
  • Trans Fat 0.0g 0 %
  • Protein 2.5g 5 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 2.6mg 1 %
  • Sodium 201mg 8 %
  • Total Carbohydrates 34g 11 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 23g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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At first I was a little skeptical about the combination of flavors, but once I tried it I was totally on board. I love how the pudding seeps into the cake. (I think it tastes even better the next day!).

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