Are you a fan of the irresistible combination of mint and chocolate? If so, this Easy Mint Chocolate Poke Cake is a mouthwatering dessert that will leave you craving more.
This moist chocolate cake is infused with mint and Andes mint chocolate with a creamy pudding and whipped topping. It not only tastes delicious, it’s a showstopper at any gathering or celebration. Follow this simple recipe to create a delectable dessert that will having mint and chocolate lovers craving for more!
Easy Mint Chocolate Poke Cake
Mint Chocolate Poke Cake Ingredients
- 13.25 oz. box Chocolate Fudge Cake Mix (and ingredients listed on the box, usually 1 cup water, 1/2 cup oil, and 3 eggs)
- 1/4 tsp peppermint extract
- 1 1/2 cups Andes Mints, chopped and divided
- 3.4 oz box instant chocolate pudding mix
- 1 3/4 cup milk
- 8 oz. whipped topping
- 5 drops green food coloring
Kitchen Tools Needed
- Measuring cups and spoons
- Large mixing bowls – one for the cake batter and one for the pudding mixture
- Electric mixer or whisk – an electric mixer makes preparing the cake easier, but a hand whisk can also be used
- 9″x13″ inch cake pan
- Wooden spoon (handle to poke holes in cake)
- Spatula
How to Make Mint Chocolate Poke Cake
Step 1. Preheat the oven to 350ºF degrees. Grease a 9″x13″ inch cake pan and set aside. Add the cake mix, water, oil, eggs, and peppermint extract to a large bowl. Beat on medium speed with an electric mixer for 2 minutes. Then, fold in 3/4 cup of chopped Andes mints.
Step 2. Pour the mixed batter into the prepared 9″x13″ pan. Bake for 28-33 minutes (time will vary by oven), or until a toothpick inserted into the center of the cake comes out clean.
Step 3. Remove the cake from the oven, and allow it to cool for about an 1 hour. Once cooled, use the handle of a wooden spoon to poke holes into the cake. Be careful not poke the holes through the bottom of the cake (poke holes about 3/4 of the way through) and space about 1 inch apart.
Step 4. To a large bowl, add pudding mix and milk. Use the electric mixer on low and beat 2 for minutes. Pour the pudding mixture over the cake. Using a spatula, spread the mixture across the entire top of the cake. The mixture will seep into the holes and leave a layer of pudding on top as well.
Tip 1
To ensure the pudding mixture goes into the cake holes, tap the baking pan on the counter several times to help the pudding settle in.
Step 5. Add green food coloring directly into the 8-ounce tub of whipped topping. Stir until all the green coloring is evenly distributed. Spread the whipped topping over the cake and sprinkle on the remaining 3/4 cup chopped Andes mint. Next, cover the cake and place it in the refrigerator for about 2 hours to allow the pudding and whipped topping to set.
Tip 2
This cake can be made a day ahead if making it for an event. Cover and keep refrigerated until it is ready to serve.
Step 6. Slice and enjoy!
How Long Can The Cake Keep?
Any leftover cake should be kept covered in the fridge for 3-4 days.
This cake is a perfect combination of rich chocolate and refreshing mint, creating a winning dessert for any occasion. Don’t be surprised when your family and friends ask for seconds – it’s just that good!
Easy Mint Chocolate Poke Cake
Get ready to delight your taste buds with this irresistible easy Mint Chocolate Poke Cake. A moist chocolate cake, creamy pudding filling, whipped topping, and a sprinkle of Andes mints, this dessert is a showstopper.
Ingredients
- 1 - 13.25 oz. box Chocolate Fudge Cake Mix (and ingredients listed on the box: water, oil, and 3ggs)
- 1/4 tsp. peppermint extract
- 1 1/2 cups Andes Mints, rough chopped and divided
- 1 - 3.4 oz. box instant chocolate pudding mix
- 1 3/4 cup milk
- 8 oz. whipped topping
- 5 drops green food coloring
Instructions
- Preheat the oven to 350ºF degrees. Grease a 9″x13″ inch cake pan and set aside. Add the cake mix, water, oil, eggs, and peppermint extract to a large bowl. Beat on medium speed with an electric mixer for 2 minutes. Then, fold in 3/4 cup of rough chopped Andes mints.
- Pour the mixed batter into the prepared 9″x13″ pan. Bake for 28-33 minutes (time will vary by oven), 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 about an 1 hour. Once cooled, use the handle of a wooden spoon to poke holes into the cake. Be careful not to poke the holes through the bottom of the cake (poke holes about 3/4 of the way through) and space about 1 inch apart.
- To a large bowl, add pudding mix and milk. Use the electric mixer on low and beat for 2 minutes. Pour the pudding mixture over the cake. Using a spatula, spread the mixture across the entire top of the cake. The mixture will seep into the holes and leave a layer of pudding on top as well.
- Add green food coloring directly into the 8-ounce tub of whipped topping. Stir until all the green coloring is evenly distributed. Spread the whipped topping over the cake and sprinkle on the remaining 3/4 cup chopped Andes mint. Next, cover the cake and place it in the refrigerator for about 2 hours to allow the pudding and whipped topping to set.
- Slice and enjoy!
Notes
Keep leftover cake in the refrigerator for 3-4 days.
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