Mint Chocolate Poke Cake

5 from 1 vote

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!

Prep Time10

Cook Time33

Additional Time1

Total Time1 43

Course: Desserts & Sweet Treats

Servings: Servings

Calories: 382kcal

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 9x13 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

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.

Nutrition