Peppermint Poke Cake is made with a fudge cake that is filled with marshmallow fluff‚ topped with a creamy whipped topping and crushed peppermints throughout! A FESTIVE PEPPERMINT CAKE This Peppermint Poke Cake is the perfect winter treat! With flavors of luscious chocolate cake‚ peppermint‚ and a creamy topping‚ it’s the perfect combination of flavors for any holiday gathering. The best part? It’s so incredibly easy to make – no long hours spent baking required! All you need are a few simple ingredients and you’ll have yourself an irresistible dessert that’s perfect for the holidays (or just because!) FREQUENTLY ASKED QUESTIONS: What does a Peppermint Poke Cake taste like? The chocolate-peppermint combo is delicious! The overall taste of the cake isn’t a crazy strong peppermint flavor because you still want to let the flavors of the chocolate and marshmallow filling shine through. What’s the difference between peppermint and mint extract? Mint extract is a combination of spearmint and peppermint extracts. Think Andes chocolate candies flavoring. Peppermint extract is just straight up peppermint flavoring like a candy cane. Both can be used here depending on what you enjoy most. Can I use a different filling? I think this marshmallow filling is heavenly with this cake but you could go more with a traditional pudding poke cake. What can I use if I don’t want to use crushed up candy canes? If you are concerned about it being too crunchy‚ just ensure they are crushed up very finely. Or‚ if you just really don’t want to use candy canes‚ just leave them out. You could add about 1/4 teaspoon of mint extract into the marshmallow filling or whipped topping to give you that extra punch of minty flavor. Can I use a homemade chocolate cake? Of course! This is your cake‚ do what you like. I have an amazing One Bowl Chocolate Cake recipe that would go wonderfully with this recipe. How to store leftover mint poke cake? Just like other poke cakes‚ this one must be kept refrigerated. Covered or in an airtight container‚ it should keep in the fridge for up to 5 days‚ or in the freezer for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) chocolate fudge cake mix – use any chocolate cake you enjoy. Devils food cake works good with this recipe too. eggs‚ oil and water – you are going to use the amounts called for on the back of the cake mix box. Some brands call for different amounts so use what it calls for. mint extract – you can also use peppermint extract. Mint extract is a combination of spearmint and peppermint extracts but if you want just straight peppermint flavoring‚ use only peppermint extract. marshmallow fluff – depending on the brand‚ it may be called marshmallow creme. It’s the same thing. milk – you don’t need much. We’re just using it to thin out the marshmallow fluff just a little bit so we can pour it into the poked holes. crushed peppermints – this really adds to the overall flavor and gives a nice little crunch. Crush them up super fine if you don’t want chunkier bits in there. whipped topping – also called Cool Whip (but the store brand whipped topping works just fine!) Just remember‚ you purchase whipped topping frozen. So just remember to put it into the refrigerator overnight to thaw. Do not thaw it on the counter. chocolate sauce – I just use some good ole Hershey’s chocolate sauce. You could use a fudge sauce as well. You might just need to microwave it for a few seconds to get it to be thin enough to pour. HOW TO MAKE PEPPERMINT POKE CAKE Preheat the oven to 350°F. Prepare the cake mix according to the package directions‚ adding in the mint extract‚ and bake per the directions on the back of the box. When the cake comes out of the oven‚ take a wooden utensil handle or something similar and poke holes all over the cake‚ about 1 inch apart. In a large microwave-safe bowl‚ add the marshmallow fluff and milk. Place in the microwave for 15 seconds‚ stir to combine until smooth. Add half of the crushed peppermints and stir to combine. Pour the marshmallow mixture over the cake. Take care to pour it right into the holes as much as possible. Spread it all out‚ and using the back of the spoon‚ gently push it down into the holes. Place in the refrigerator for 2 hours to set. Spread the whipped topping on top of the cake and place it in the fridge again for 2 hours or longer to set. When ready to serve‚ add chocolate sauce and the remaining crushed peppermints on top. Slice and serve. CRAVING MORE RECIPES? Homemade Chocolate Peppermint CakePeppermint BarkOreo Peppermint Mini CheesecakesWhite Chocolate Peppermint PieCandy Cane Fudge Print Peppermint Poke Cake Rich chocolate‚ fudgy cake with marshmallow creme and whipped topping with chocolate sauce and crushed peppermint candies. Course DessertCuisine AmericanKeyword Peppermint Poke Cake Prep Time 15 minutes minutesCook Time 33 minutes minutesChill Time 4 hours hoursTotal Time 4 hours hours 48 minutes minutes Servings 12 servings Calories 378kcal Author Brandie @ The Country Cook Ingredients1 box chocolate fudge cake mixingredients needed to make cake: eggs‚ oil and water (use the amounts on the back of the cake mix box)1 teaspoon mint extract (or peppermint extract)16 ounce tub marshmallow fluff (also may be called marshmallow creme)2 Tablespoons milk½ cup crushed peppermints‚ divided use8 ounce tub whipped topping‚ thawed (Cool Whip)chocolate sauce‚ for topping InstructionsPreheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Prepare the cake mix according to the package directions‚ adding in the mint extract‚ and bake per the directions on the back of the box. When the cake comes out of the oven‚ take a wooden utensil handle or something similar and poke holes all over the cake‚ about 1 inch apart. In a large microwave-safe bowl‚ add the marshmallow stuff and milk. Place in the microwave for 15 seconds‚ stir to combine until smooth. Add half of the crushed peppermints and stir to combine. Pour the marshmallow mixture over the cake. Take care to pour it right into the holes as much as possible. Spread it all out‚ and using the back of the spoon‚ gently push it down into the holes. Place in the refrigerator for 2 hours to set.Spread the whipped topping on top of the cake and place it in the fridge again for 2 hours or longer to set. When ready to serve‚ add chocolate sauce and the remaining crushed peppermints on top. Slice and serve. Keep cake refrigerated. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 378kcal | Carbohydrates: 69g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 329mg | Potassium: 152mg | Fiber: 1g | Sugar: 47g | Vitamin A: 58IU | Vitamin C: 0.01mg | Calcium: 89mg | Iron: 2mg