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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.
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I made this for my sons end of year celebration because he loves Andes mints and we couldn’t find a mint cake anywhere near us. It was so delicious and we got so many compliments on it!
Andes 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.
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.
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.
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.
- Chocolate Turtle Poke Cake (6-ingredients)
- Christmas Red Velvet Poke Cake
- 4th of July Poke Cake
- Heath Bar Poke Cake
- Raspberry Lemonade Poke Cake
Add as Google Trusted SourceAndes Mint Poke Cake
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 13×9 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you make the day before and it still be good the following day?
Hi Jaime. Yes, this cake will be fine the next day and will store well in the refrigerator for up to a week.
Can you make the cake the day before and so the frosting the next day?
Hi Peggy. Yes that would be fine to make the cake the day before and then frost it when you are ready to serve.
Absolutely the most delicious cake ever! This recipe is perfect, easy to make and everyone loves it, I always make a double batch, because there is never any left if I dont, and I need my share!!
Thanks Adam!
This was tasty! I especially loved the Andes Mints on top. I either didn’t poke my holes big enough or heated my hot fudge too much as it didn’t really go through the holes, just puddled on top of the cake. So when I cut it it doesn’t look as pretty, but it still tastes great!
Thanks Jeni!
We had friends over for a Sunday dinner around St. Patrick’s Day so I decided to make this cake. EVERYONE loved it, and commented it was the best cake they have had. WINNER!
Glad they loved it Michelle. Thanks!
Thinking of using cool whip with food coloring for frosting. Has anyone tried that?
Which size jello mix? 4 oz or 6 oz
Hi Stephannie. Use the 3.9 oz with this recipe. You could use the 5.9 if you want more pudding, but you’ll need to add an extra cup of milk.
I made this for my sons end of year celebration because he loves Andes mints and we couldn’t find a mint cake anywhere near us. It was so delicious and we got so many compliments on it!
It looks like a delicious cake, but what does TSP mean for the mint extract measure?
Thank you.
Hey Teresa, TSP is teaspoon.
Made this and my son and his buddies grabbed 2nd and 3rd helpings.