Mint Chocolate Poke Cake – You are going to love this simple poke cake! This easy pudding poke cake recipe is loaded with Andes Chocolate Mints for the perfect chocolate mint flavor. This mint chocolate poke cake starts with a cake mix for the easiest dessert ever!
Table of Contents
Easy and Irresistible Mint Chocolate Poke Cake
This mint chocolate poke cake is absolutely amazing! A chocolate fudge cake mix base is infused with mint extract and chopped Andes Candies, then poked with chocolate pudding.
It’s topped with a layer of pudding and a fluffy, green-tinted whipped cream topping, all scattered with more chopped Andes Candies. Trust me, it’s the perfect dessert that may become one of your new favorite cake recipes!
Why You’ll Love This Recipe
- An easy-to-make dessert recipe made with a cake mix!
- Combines the perfect balance of chocolate and mint flavors
- Moist and fluffy texture thanks to the pudding layer
- Can be made ahead of time for easy entertaining or potlucks
Mint Chocolate Poke Cake Ingredients
You’ll find all the measurements, ingredients, and instructions in the printable recipe card at the bottom of this page.
Ingredient Notes
- Chocolate cake mix: Use your favorite chocolate fudge cake mix or even a homemade chocolate cake recipe if you like.
- Peppermint extract: Adds the perfect amount of mint flavor to the cake. If you don’t have peppermint extract, use mint extract or skip it altogether for a less intense mint flavor.
- Andes Mints: These are essential for the chocolate mint flavor in this cake.
- Instant pudding mix: Choose any flavor you like, but we recommend chocolate for this cake.
- Whipped topping: A tub of whipped topping adds a light and fluffy layer to the top of the cake. You can use store-bought or make homemade whipped cream.
Equipment
- Measuring cups and spoons
- Electric mixer (or stand mixer)
- 9×13 inch cake pan
- Wooden spoon (handle to poke holes in cake)
- Large bowl and silicone spatula
Substitutions and Variations
- Cake mix: Try another flavor of cake mix for a different flavor. Try adding chocolate chips to the cake batter before baking.
- Pudding layer: Experiment with different flavors of instant pudding mix to create unique cakes.
- Toppings: Instead of whipped topping, try homemade whipped cream. You can also add chopped nuts or extra Andes mints on top of the cake.
How to Make Mint Chocolate Poke Cake
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
- Preheat the oven to 350 degrees, and grease a 9×13-inch cake pan.
- Mix the cake mix, water, oil, eggs, and peppermint extract in a large bowl using an electric mixer on medium speed for 2 minutes.
- Fold in ¾ cup of chopped Andes mints into the batter.
- Pour the batter into the prepared pan and bake for 28-33 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 1 hour before poking holes in it with a wooden spoon handle.
- Add pudding mix and milk to a bowl and beat with a whisk for 2 minutes. Pour over the cake and spread across the entire cake; it will seep into the holes and leave a pudding layer on top as well.
- Add food coloring to the tub of whipped topping and stir until a solid color forms. Spread over the top of the cake.
- Refrigerate the cake for 2 hours to allow it to set completely.
- Enjoy your delicious mint chocolate poke cake!
Serving Suggestions
This mint chocolate poke cake is delicious on its own, but you can also try serving it with a scoop of vanilla ice cream. You can also serve it with a cup of hot coffee or tea.
How to Store Homemade Chocolate Mint Poke Cake
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Make Ahead Instructions
You can make this cake a day ahead of time and store it covered in the refrigerator until ready to serve. This is a great way to save time when preparing for a party or gathering.
Tips for Success
- Use room temperature ingredients when making the cake batter to ensure even mixing.
- Allow the cake to cool completely before poking holes to prevent the cake from crumbling.
- Use a whisk to combine the instant pudding mix and milk for a smoother pudding layer.
- For easy spreading of the whipped topping over the cake, let it sit at room temperature for 5 minutes before using.
FAQs
I hope you enjoy your Mint Chocolate Poke Cake Recipe. If so, please leave a star ★★★★★ rating and a comment below!
Mint Chocolate Poke Cake
Ingredients
- 13.25 oz box Chocolate Fudge Cake Mix and ingredients listed – mine called for 1 cup water, ½ cup oil, 3 eggs
- ¼ tsp peppermint extract
- 1 ½ cups Andes Mints chopped and divided
- 3.4 oz box instant pudding mix
- 1 ¾ cup milk
- 8 oz whipped topping
- 5 drops green food coloring
Instructions
- Preheat the oven to 350 degrees, and grease a 9×13 inch cake pan.
- Add the cake mix, water, oil, eggs, and peppermint extract to a large bowl and using an electric mixer, beat on medium speed for 2 minutes. Fold in ¾ cup of chopped Andes mints, and pour into the pan.
- Bake for 28-33 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven, and allow it to cool for 1 hour.
- Using the handle of a wooden spoon, poke holes into the cake, about 1 inch apart.
- Add pudding mix and milk to a bowl and beat with a whisk for 2 minutes. Pour over the cake, and spread across the entire cake, it will seep into the holes, and leave a pudding layer on top as well.
- Add food coloring to the tub of whipped topping and stir until a solid color forms. Spread over cake.
- Refrigerate cake for 2 hours to allow it to completely set.
- Serve and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
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