Home » Dessert Recipes » Mint Chocolate Poke Cake

Mint Chocolate Poke Cake

If you love the mint chocolate flavor combo, then you are going to love this Mint Chocolate Poke Cake! With only 15 minutes of prep and a handful ingredients, this cake is easy to make and even easier to eat!

A WONDERFUL CHOCOLATE MINT COMBO CAKE

This Mint Chocolate Poke Cake is basically an Andes chocolate mint in cake form! A chocolate cake “poked” with chocolate pudding and a fun, green, minty whipped topping! The best part? This can be made so easily and with simple ingredients. This is the perfect cake for the mint chocolate chip ice cream lover in your life!

A piece of homemade Mint Chocolate Poke Cake on a white serving plate in front of the rest of the cake in a baking dish.

FREQUENTLY ASKED QUESTIONS (FAQ’S):

Where do I find the crushed up Andes mints?

You can buy the Andes mints already chopped into pieces in a bag in the baking aisle of the grocery store near the chocolate chips. You can also buy a bag of just the Andes mint chocolates (like I did) and chop them them up yourself if needed.

Can I use a different pudding filling?

Sure! I think this would be delicious with a vanilla pudding as well or the marshmallow cream filling that is in my Twinkie Poke Cake

Can I add mint flavor to the cake and not just the topping?

The mint flavor in the frosting is enough for the whole cake, a little goes a long way with mint extract. However, if you want a mint flavor in the actual cake, not just the frosting, you could put ¼ teaspoon of the mint extract in the cake and ¼ teaspoon in the frosting.

Do I have to use Andes chocolate mints?

Instead of Andes chocolate mints try using chopped up Girl Scout Thin Mint cookies or mint Oreo cookies.

How to store leftover chocolate mint poke cake?

This poke cake has to be kept refrigerated since it has a whipped topping frosting. Keep it covered in the fridge for up to 5 days, or you can freeze it for up to 3 months.

A slice of Mint Chocolate Poke Cake with a fork on a plate.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • Devil’s food cake mix – you can swap this out for any other chocolate cake mix variety. My favorite cake mix is Duncan Hines. I can’t always get my hands on it but I did this the!
  • eggs, oil and water – you are going to follow the directions on the back of the cake mix you bought for how much eggs, oil and water to use.
  • Instant chocolate pudding mix – it has to be instant. Please do not get cook and serve pudding or it will never set up and you’ll end up with a wet mess. The boxes are near each other on the shelf so it can be easy to confuse the two so look carefully for the word “Instant” on the box.
  • milk – I used whole milk but 2% works fine.
  • whipped topping – the brand name is Cool Whip but you can use the store brand. Just remember when you buy whipped topping it comes frozen so you’ll need to put it in the refrigerator to thaw (not on the kitchen counter)
  • mint extract – mint extract is a combination of spearmint and peppermint flavors so look specifically for the box that says mint.
  • green food coloring – I used gel food coloring because this is the most vibrant and it doesn’t water down the topping. I used Americolor in leaf green.
  • Andes mint chocolates – see my FAQ above for more information on these.
Devils food cake mix, Cool Whip, oil, water, eggs, chocolate pudding mix, Andes mints, mint extract, and milk.

HOW TO MAKE MINT CHOCOLATE POKE CAKE

Preheat the oven to 350°F. Prepare the cake mix and bake per the directions on the back of the box. When the cake comes out of the oven, take a wooden utensil handle or something similar and poke holes all over the cake, about 1 inch apart.

collage of two photos: baked chocolate cake in a baking dish; holes poked into chocolate cake.

In a large bowl, whisk together the pudding mix and milk until smooth. Pour pudding over the cake. Take care to pour it right into the holes as much as possible. Spread it all out, and using the back of the spoon, gently push the pudding down into the holes. Place in the refrigerator for 2 hours to set.

collage of two photos: chocolate pudding and milk whisked together in a bowl; chocolate pudding mixture poured onto chocolate cake.

In a medium bowl, stir together the whipped topping, mint extract, and food coloring until there are no streaks, and it reaches your desired color. Spread the whipped topping on top of the cake and place it in the refrigerator again for 2 hours or longer to set.

collage of two photos: green food coloring and mint extract added to whipped topping in a bowl; green whipped topping spread on top of the cake.

When ready to serve, add chopped Andes mints for garnish. Slice and serve.

A slice of Mint Chocolate Poke Cake being removed from the pan.

CRAVING MORE RECIPES?

Close up looking at a slice of Mint Chocolate Poke Cake with a bite removed.

Mint Chocolate Poke Cake

This Mint Chocolate Poke Cake is the perfect combination of mint and chocolate cake with a creamy chocolate pudding filling!
5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 33 minutes
Chill Time: 4 hours
Total Time: 4 hours 48 minutes
Servings: 12 servings

Ingredients

  • 1 box devil's food cake mix
  • ingredients to make the cake: eggs, oil and water (use the amounts given on the cake mix box)
  • 2 (3.9 ounce) packages instant chocolate pudding mix
  • 4 cups milk (I used whole milk)
  • 8 ounce tub whipped topping
  • ½ teaspoon mint extract
  • green food coloring
  • ¼ cup chopped Andes mints

Instructions

  • Preheat the oven to 350°F.
  • Prepare the cake mix and bake per the directions on the back of the box.
    A fresh baked Devil's Food Chocolate cake in a baking dish.
  • When the cake comes out of the oven, take a wooden utensil handle or something similar and poke holes all over the cake, about 1 inch apart.
    A chocolate cake with holes poked in it.
  • In a large bowl, whisk together the pudding mix and milk until smooth.
    Chocolate pudding in a bowl with a whisk.
  • Pour pudding over the cake. Take care to pour it right into the holes as much as possible. Spread it all out, and using the back of the spoon, gently push the pudding down into the holes.
    Chocolate pudding on a chocolate cake.
  • Place in the refrigerator for 2 hours to set.
  • In a medium bowl, stir together the whipped topping, mint extract, and food coloring until there are no streaks, and it reaches your desired color.
    Whipped topping, mint extract, and green food coloring all mixed together.
  • Spread the whipped topping on top of the cake and place it in the refrigerator again for 2 hours or longer to set.
    Mint whipped topping on a chocolate mint poke cake.
  • When ready to serve, add chopped Andes mints for garnish. Slice and serve.
    A piece of homemade Mint Chocolate Poke Cake on a white serving plate in front of the rest of the cake in a baking dish.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • NOTE: Make sure to grab the Instant pudding mix, not the cook and serve kind. The pudding will not set up if you purchase the cook and serve and you’ll end up with a wet mess. 
Course: Dessert
Cuisine: American

Nutrition

Calories: 302kcal | Carbohydrates: 46g | Protein: 6g | Fat: 12g | Sodium: 487mg | Fiber: 1g | Sugar: 31g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating