Ingredients

The following ingredients have 4 Servings
  • 1 box of white cake mix (plus items needed to complete the cake mix)
  • 1 tsp. peppermint extract
  • 2 eggs
  • ¼ cup of canola or vegetable oil
  • 2 boxes of candy cane pudding
  • 8 candy canes (crushed)

Instruction

  • In a large bowl, combine the white cake mix according to package directions. Add 1 teaspoon of peppermint extract to the batter and mix well.
  • Pour into a 9 x 13 pan and bake as directed on the back of the cake mix box.
  • Remove from oven when finished and allow to cool for about a half hour or so.
  • Using the handle of a wooden spoon or a straw, poke holes in 1" intervals around the cake.
  • Prepare the candy cane pudding mix (please see bottom of post for substitutions) as directed on the box, immediately spreading it all over the top of the cake.
  • Allow it to cool in the refrigerator.
  • Remove when ready to serve, spread the pudding around the top evenly one last time because there will probably be some spots where you can tell it seeped down into your holes.
  • Sprinkle crushed candy canes over the top of the cake.
  • Slice and serve.
  • Refrigerate covered leftovers for up to a week.