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!
FREQUENTLY ASKED QUESTIONS (FAQ’S):
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.
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.
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.
Instead of Andes chocolate mints try using chopped up Girl Scout Thin Mint cookies or mint Oreo cookies.
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.
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.
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.
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.
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.
When ready to serve, add chopped Andes mints for garnish. Slice and serve.
CRAVING MORE RECIPES?
Mint Chocolate Poke Cake
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.
- 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.
- 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.
- 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.
- When ready to serve, add chopped Andes mints for garnish. Slice and serve.
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.
Nutrition
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.
