Kitchen Fun With My 3 Sons

Andes Mint Poke Cake

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This Andes Mint Poke Cake is a delicious chocolate cake that is filled with chocolate fudge, pudding and topped with homemade mint whipped cream. This cake is perfect for St. Patrick’s Day or for anyone who loves mint. If you are looking for the best Mint Chocolate Poke Cake, this is the recipe you have to save.

If you love mint desserts, you will also love Chocolate Mint Brownies.

Andes Mint Poke CakeAndes Mint Chocolate Poke Cake

The first time I was thinking about making this cake I wanted the perfect mint poke cake that would be great as a St Patrick’s Day dessert. This cake has everything. Mint flavor, rich chocolate cake and fluffy whipped cream. When it comes to ease and taste, it doesn’t get easier than a poke cake.

Ingredients

  • Chocolate cake mix, including the ingredients on the box
  • Hot fudge
  • Instant chocolate pudding mix
  • Milk
  • Heavy whipping cream
  • Sugar
  • Mint extract
  • Green food coloring
  • Andes mint chopped candies

How to Make a Mint Chocolate Cake

Preheat the oven to 350 degrees and prepare a 13*9 cake pan with grease and flour. Chocolate cake batter

Make the cake according to the box and bake it in the baking dish for 20-25 minutes until a toothpick comes out clean.

Remove the cake from the oven and poke holes in the top of the cake.

Heat the hot fudge for 30 seconds and stir it until it is relatively smooth and then pour it over the cake. Let it cool completely.

In a bowl, mix together the pudding mix with 2 cups of milk and mix it for 2 minutes.

Pour the pudding over the hot fudge on the cake.

Place the cake in the refrigerator for about an hour.

Using a mixer, whip the heavy cream until it has soft peaks and then slowly add the sugar and mint extract and beat it until it forms stiff peaks.

Add food coloring and stir it until it is well combined. cake with green frosting

Spread the whipped topping over the top of the cake and then sprinkle with the chopped Andes candies.

Store the cake in the refrigerator. Be sure to keep it wrapped well. Andes Mint Poke Cake

Cut, serve and enjoy.

 

Does a Chocolate Poke Cake need to Be Refrigerated?

When you make this chocolate poke cake, you will want to make sure it is refrigerated. The cake has pudding which is made with milk and this will spoil if it is left out. It is also topped with whipped cream, which needs to be refrigerated. The cake should not be left out at room temperature for more than 2 hours.

More Poke Cake Recipes

If you love poke cake, you are going to love these other poke cake recipes. There are so many twists on poke cakes, that you can make them with so many flavors. I know you are going to love these easy to make poke cake recipes.

Andes Mint Poke Cake

Andes Mint Poke Cake

Published By Jill
This mint chocolate poke cake is a delicious chocolate cake that is filled with chocolate fudge, pudding and topped with homemade mint whipped cream. This cake is perfect for St. Patrick’s Day or for anyone who loves mint. If you are looking for the best Andes Mint Chocolate Poke Cake, this is the recipe you have to save. 
0 from 0 votes
Prep Time 25 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 186 kcal

Ingredients
  

  • 1 chocolate cake mix including the ingredients on the box
  • 1 12.8 oz jar of hot fudge
  • 1 package instant chocolate pudding mix
  • 2 C milk
  • 2 C heavy whipping cream
  • 1/3 C sugar
  • 1/2 TSP mint extract
  • green food coloring
  • 1 C andes mint chopped candies

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease and flour a 13x9 inch baking dish.
  • Prepare cake per the package instructions.
  • Pour into prepared dish and bake for 20-25 minutes, until a tester comes out clean.
  • Remove from the oven and poke holes all over the top of the cake.
  • Heat the hot fudge for 30 seconds, until it is relatively smooth.
  • Pour over the cake while hot.
  • Let cool completely.
  • In a bowl mix together pudding mix and 2 cups of milk for 2 minutes.
  • Pour over cooled cake.
  • Place in the fridge and let stand for about an hour.
  • Whip heavy cream to soft peaks.
  • Slowly add sugar and mint extract.
  • Beat until stiff peaks.
  • Add food coloring and stir until combined.
  • Spread whipped topping over the top of the cake.
  • Sprinkle with chopped candies.
  • Store in the fridge.

Nutrition

Calories: 186kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 8mgSodium: 149mgPotassium: 200mgFiber: 1gSugar: 21gVitamin A: 132IUCalcium: 108mgIron: 1mg
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Andes Mint Poke Cake

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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