Description

This Chocolate Peppermint Pudding Cake is a rich, indulgent holiday dessert featuring a moist chocolate cake topped with a cool, creamy peppermint pudding layer and finished with fluffy whipped topping and crushed candy canes.

Ingredients

Scale

For the Chocolate Cake

1 box chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
1 tsp peppermint extract (optional for extra mint flavor)

For the Peppermint Pudding Layer

2 boxes (3.4 oz each) instant chocolate pudding
3 cups cold milk
1 tsp peppermint extract
½ cup crushed peppermint candies or candy canes

For the Topping

2 cups whipped topping (Cool Whip or homemade)
½ cup crushed candy canes
Optional: chocolate shavings or mini chocolate chips

Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C).
Prepare a 9×13 baking pan with nonstick spray.
Make the chocolate cake according to package instructions, adding peppermint extract to the batter.
Bake as directed (typically 25–30 minutes).
Allow cake to cool completely.

2. Prepare the Peppermint Pudding Layer

In a bowl, whisk instant chocolate pudding with cold milk.
Add peppermint extract and mix until thickened.
Fold in crushed peppermint candies.
Spread evenly over the cooled cake.

3. Add the Whipped Topping

Spread whipped topping over the pudding layer.
Smooth the surface with a spatula.
Sprinkle crushed candy canes on top.

4. Chill & Serve

Refrigerate at least 2 hours before serving for best texture.
Slice into squares and serve chilled.

Notes

Add chocolate chips to the cake batter for extra richness.
For deeper flavor, replace ½ cup water in cake batter with cooled coffee.
Use white chocolate pudding instead for a lighter peppermint look.

Prep Time: PT15M
Cook Time: PT30M
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 350 Kcal
Sugar: 39g
Sodium: 380mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: Chocolate Peppermint Pudding Cake