This easy Candy Cane Cheesecake Poke Cake is filled with a quick and easy cheesecake filling, crushed candy canes and frosted whipped cream and garnished with white chocolate. It's an incredibly simple cake to make and the payoff is huge!
Easy Candy Cane Cheesecake Poke Cake Recipe
Poke cakes typically begin with a cake mix which only adds to the ease of preparation. I love making them, and have several here in the MSSK recipe index. There's nothing like an easy Banana Pudding Poke Cake, a fan favorite Strawberries and Cream Poke Cake or for the chocolate fans, a Rocky Road Fudge Poke Cake for dessert. They're typically made in a cake pan which makes them easy to pack-n-go for potluck parties, holiday celebrations and summer picnics. This seasonal candy cane poke cake is festive and features the beloved flavors of the holiday season.
How to Make the Best Candy Cane Cheesecake Poke Cake
The easy cheesecake filling in this cake combines beautifully with the minty crunch of the candy canes. It's a spectacular way to celebrate the holidays. To gild the lily sprinkle the cake with grated white chocolate for the cherry on top. Merry Christmas from my busy holiday baking kitchen to yours!
- Ingredients you'll need to make homemade Candy Cane Cheesecake Poke Cake: One box of vanilla, yellow or butter cake mix, two boxes instant cheesecake pudding mix, half and half or whole milk, one block of plain cream cheese that's softened, crushed candy canes, whipped topping and white chocolate.
- Kitchen gadgets you'll need: A 13 x 9 inch baking pan, measuring cups and spoons, a hand mixer or a stand mixer, a wooden spoon or similar to poke the holes in the cake, an offset spatula and a rubber spatula.
- To make the holes in poke cake, I use the handle of a wooden spoon or similar, to poke large holes in the warm cake as soon as it comes out of th4e oven. Doing so will give plenty of room for the cheesecake filling.
- When spreading the cheesecake filling, use the tip of an offset spatula to press the cheesecake into the holes. It's a thicker filling and will need a little nudge to go into the holes.
- If you're unable to find instant cheesecake pudding mix, white chocolate flavor would be my next choice.
- If you prefer to make the cake from scratch, I recommend using my recipe for White Buttermilk Cake.
- I used standard size candy canes for this cake that you can find anywhere during the Christmas season. They're around 6-inches in length, but if you have mini candy canes on hand, just double the amount. You can add as many or as little as you like, with no further adjustments needed.
- This Candy Cane Cheesecake Poke Cake can be made up to one day in advance and stored chilled in the refrigerator. You can store it for up to 4 days.
More Holiday Desserts and Christmas Cakes to Make
There's no better time of year to stretch your cooking skills in the kitchen than the holidays. More delightful sweet treats you may also like to make:
- This full size Cornflake Christmas Wreath makes a gorgeous centerpiece for the desserts table.
- Christmas Cranberry Cake is filled with fresh plum cranberries.
- My Gingerbread Cookies Recipe is the only one you'll ever need.
- Cute as a button Santa Hat Brownies.
- Citrus infused Eggnog Poke Cake reminds me of Christmas's spent with my Grandparents.
- Chocolate drizzled Reindeer Munchies are impossible to resist.
- Two bite Pecan Balls are dipped in chocolate with a buttery filling.
- You may also enjoy this tutorial for how to make a Chocolate Candy Cane Cake from My Cake School.
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Helpful Kitchen Items:
Candy Cane Cheesecake Poke Cake
- 1 15.25 oz box white or yellow cake mix, plus ingredients to prepare (plus eggs, water, oil as called for on the box)
- 2 3.4 oz boxes instant cheesecake pudding mix
- 3 cup half and half or whole milk
- 1 8 oz block plain cream cheese softened
- 8 medium size candy canes crushed and divided
- 1 8 oz container frozen whipped topping, thawed or 3 cups fresh whipped cream
- 3 tablespoon grated white chocolate
- Prepare the cake per the directions in a 13 x 9-inch cake pan. Test the center for doneness with a toothpick.
- While the cake bakes, use a hand mixer to beat together both boxes of cheesecake pudding mix and half & half. Beat for 2 minutes or until it begins to thicken.
- Add the cream cheese and beat until smooth. By hand mix in the crushed candy canes reserving ¼ cup for garnishing. Stir well until the mixture becomes a pale pink.
- When the cake is done, remove from the oven and poke large holes all over the cake using the back of a wooden spoon or similar. Spread the cheesecake filling over the cake gently pressing into the holes. Cool completely.
- Frost the top with whipped topping and sprinkle with the remaining crushed candy canes and grated while chocolate.
- Store chilled in the refrigerator for up to 4 days.