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Candy Cane Cheesecake Poke Cake
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Candy Cane Cheesecake Poke Cake

Course Cakes, Dessert
Cuisine American
Keyword candy-cane-cheesecake, candy-cane-poke-cake, poke-cake-recipes
Prep Time 15 minutes
Cook Time 30 minutes
Chilling time 4 hours
Servings 16 pieces
Calories 385kcal
Author Melissa Sperka

Ingredients

  • 1 15.25 oz box 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 block cream cheese, softened
  • 8 medium size candy canes crushed and divided
  • 1 8 oz container frozen whipped topping, thawed or 3 cup fresh whipped cream
  • 3 Tbsp grated white chocolate

Instructions

  • 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 ΒΌ 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.

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 490mg | Potassium: 67mg | Fiber: 1g | Sugar: 29g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg