Description
A festive and colorful Christmas Marshmallow Poke Cake that is perfect for holiday celebrations.
Ingredients
Scale
- 1 box white cake mix
- Ingredients required by the box (eggs, oil, water)
- Red food coloring
- Green food coloring
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 cup marshmallow fluff
- 1 teaspoon vanilla
- ½ teaspoon peppermint extract (optional, for a minty twist)
- 2 cups cold heavy cream (or 1 container Cool Whip)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- Mini marshmallows
- Holiday M&M’s
- Red + green sprinkles
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the white cake mix batter according to the box.
- Divide batter into three equal bowls: leave one bowl white, tint one bowl red, and tint one bowl green.
- Drop spoonfuls of each color randomly into a greased 9×13 pan to create a Christmas swirl pattern.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes.
- Using the back of a wooden spoon, poke holes all over the cake.
- In a bowl, whisk sweetened condensed milk, marshmallow fluff, vanilla, and peppermint extract (optional).
- Microwave the mixture for 20–30 seconds to loosen it.
- Pour slowly over the warm cake, letting it sink into the holes.
- Cool completely, then refrigerate at least 1 hour.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread over the chilled cake (or use Cool Whip).
- Top generously with mini marshmallows, red & green M&M’s, and Christmas sprinkles.
- Optional: crushed candy cane for extra holiday crunch.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Christmas Marshmallow Poke Cake