Candy Cane Cheesecake Poke Cake – This single layer cake is filled with a sweet cheesecake filling, crushed candy canes then topped with billows of whipped cream and grated white chocolate. It’s an incredibly simple cake to make and the payoff is huge! It was in a moment of holiday spirit overtaking me that I first made this cake wanting something that would celebrate the season and thrill my dessert eaters. This cake does both.
Poke cakes typically begin with a cake mix adding to their popularity since using a mix makes preparation so easy. If you prefer to make the cake from scratch I have also made this cake with my white buttermilk cake with amazing results. The candy canes I used are the regular size you can find almost anywhere that are 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.
Use the handle of a wooden spoon to poke large holes in the warm cake adding more room for the cheesecake filling to ooze into. The sweet filling, moist cake and minty crunch of the candy canes is a spectacular way to celebrate the holidays. In the case of this cake the grated white chocolate is the cherry on top. Merry Christmas from my sweets making kitchen to yours!
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Helpful Kitchen Items:
Candy Cane Cheesecake Poke Cake
Ingredients
- 1 16.5 oz white or yellow cake mix, plus ingredients to prepare (eggs, water, oil)
- 2 3.4 oz boxes instant cheesecake pudding mix
- 3 cup half and half or whole milk
- 1 8 oz cream cheese, softened
- 8 medium size candy canes crushed and divided
- 1 8 oz frozen whipped topping, thawed or 3 cup fresh whipped cream
- 3 Tbsp grated white chocolate
Instructions
- Prepare the cake per the directions in a 9 x 13-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 1/4 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.
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