Peppermint Mocha Poke Cake

White cake is ‘poked’ and filled with peppermint mocha pudding. Top with a simple whipped cream topping and chopped peppermint bark.  Peppermint Mocha Poke Cake is an easy holiday dessert everyone will love.

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

The holidays are so much fun around here.  Not only do we have Christmas coming but it’s also a time for several birthdays in our family.  Just a few days before Christmas we celebrate my Mother -In-Law’s.  After spending the week with her recently I found out she has a peppermint mocha obsession so I decided to bake her something I know she will love, Peppermint Mocha Poke Cake.

While we were in Disney World during the week of Thanksgiving I found out that my MIL has a ‘Starbucks’ Sixth Sense.  It was like she could sniff one out from 300 feet away.  She would say “I’ll be right back!” then return with a steaming cup of Starbucks Peppermint Mocha with delight in her eyes.  I think it was her favorite thing to do next to eating at Be Our Guest.  I hope she enjoys this cake as much as she enjoyed that Starbucks!

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

Feel free to cook the white cake mix per package directions.  For me, that is usually just a ‘guide’.  Most boxed cake mixes call for water which I will substitute with milk.  Or for my Piña Colada Upside Down Cake I added pineapple juice.  Mix it up! And this trick works for most baked goods.  Take my Chocolate Cherry Cafe Brownies, for example, I used coffee instead of milk or water.  Turned out great!

How to make Peppermint Mocha Poke Cake:

For this particular recipe, I used 1/2 cup oil, 1 cup milk, and 3 eggs.

Mix then add the batter to a 13″ x 9″ greased pan then put into a preheated 350-degree oven.

Bake for 34-38 minutes.

Take out to cool for 10-15 minutes.

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

Once the cake has cooled down a bit now it’s time to ‘poke’ it.  Take a straw and insert to make holes all over the cake.  Once it’s been sufficiently poked now it’s time to prepare the pudding.

With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, about 3 minutes.

Pour the pudding over top of the ake then use a spatula to spread evenly while pushing the pudding into the poke marks.  Now lick the bowl, you know you want to! 

Refrigerator to let the pudding set for around 2-3 hours.

Just before serving frost with the whipped cream.  Chop up the peppermint bark and sprinkle over the top.

So festive!  And here you are….

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!

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Peppermint Mocha Poke Cake | Bottom Left of the Mitten #christmas #peppermintmocha
Print Recipe
Peppermint Mocha Poke Cake
Peppermint Mocha Poke Cake is a fluffy white cake 'poked' and filled with pudding. Top with whipped cream and peppermint bark. A great holiday treat!
Peppermint Mocha Poke Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Holiday
Prep Time 10 minutes
Cook Time 38 minutes
Passive Time 2 hours
Servings
pieces
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
Course Dessert
Cuisine Cake, Holiday
Prep Time 10 minutes
Cook Time 38 minutes
Passive Time 2 hours
Servings
pieces
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
Peppermint Mocha Poke Cake | Bottom Left of the Mitten
Instructions
White Cake
  1. For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13" x 9" greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes.
  2. Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
Peppermint Mocha Pudding
  1. With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
  2. Refrigerator to let the pudding set for around 2-3 hours.
Topping
  1. Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top.

Caramel Bottom Eggnog Cheesecake #SundaySupper

This No-bake Caramel Bottom Eggnog Cheesecake is a holiday dessert that has something for everyone-eggnog, caramel, candied nuts, and gingersnaps. Wow your guests with this unique holiday dessert

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

I feel like the holiday can finally get underway.  I’ve strung the lights up outside, put up the tree, hit the Amazon Cyber Monday deals.  We are way ahead of schedule this year and only have a few presents left to get so that means in not too long I have to do one task that I don’t particularly like about Christmas-wrapping presents.  I’ll be honest, I suck at it!

However one tradition that I have kind of makes it easy to get through, I enjoy a big glass of eggnog while doing it.  That creamy concoction mixed with a little spiced rum….yummy!  Makes the fact that I cannot make even a shirt box look presentable a little less stinging. But I’ve never had ‘nog any other way….so I decided to try something different.

In order to let everyone this holiday season enjoy eggnog, I decided to use it in a method that is quickly becoming one of my favorite ways to cook ~ no-bake cheesecake.  A no-bake cheesecake can be changed up to suit the needs of any occasion. Easy, fast, versatile and more importantly~delicious! 

This Caramel Bottom Eggnog Cheesecake with Ginger Snap Crust is a winner for the holidays.  And did you see that I said ‘easy’?  Check out the video showing how quickly it comes together.

Dessert is made.  So now you can get back to wrapping all those presents.  I hope you are better at it than I am!

And here you are……Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays! Instagram | Bottom Left of the Mitten

Thank you, Christie, from A Kitchen Hoor’s Adventure for hosting this holiday recipe roundup for everyone who loves eggnog!  Get 20+ more recipes here…..

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*Music ‘A Hoot’ by Partners in Rhyme

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten #christmas #eggnog

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Print Recipe
Caramel Bottom Eggnog Cheesecake
Caramel Bottom Eggnog Cheesecake has a creamy cheesecake filling and a crunchy gingersnap cookie crust. Drizzle with caramel and candied walnuts. A great no-bake holiday treat!
Caramel Bottom Eggnog Cheesecake | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert, Holiday, Pie
Prep Time 10 minutes
Passive Time 4 hours
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Course Dessert
Cuisine Dessert, Holiday, Pie
Prep Time 10 minutes
Passive Time 4 hours
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Caramel Bottom Eggnog Cheesecake | Bottom Left of the Mitten
Instructions
  1. For the candied walnuts cook butter, brown sugar and walnuts for 1-2 minutes on stove top medium/high heat. Set to the side to cool.
  2. Crush cookies then add to a greased pie pan. Mix with sugar and butter. Press down to form to pan.
  3. Melt larger bowl of caramels with 2 Tbs milk for around 35-45 seconds. Pour into crust.
  4. Mix Jell-o, eggnog, vanilla, cinnamon and nutmeg together with electric mixer until combined. Pour over caramel and ginger snap crust.
  5. Melt the reserved caramels and milk for 25-35 seconds in microwave. Drizzle over the top of the pie. Add candied walnuts.
  6. Refrigerate for 4-6 hours. Cut into 8 pieces. Enjoy!

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