Andes Mint Poke Cake
If there’s ever a time to lean into all things chocolate and mint, it’s St. Patrick’s Day 💚🍫 And this Andes Mint Poke Cake is the perfect festive dessert to celebrate! Rich, fudgy chocolate cake gets poked and filled with creamy mint goodness, then topped with fluffy whipped topping and crushed Andes mints for that cool, chocolatey finish everyone loves.
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We love mint desserts in our house and it seems like St. Patrick’s Day is the perfect excuse to make a minty green chocolate cake! This cake tastes just like the Andes Mint chocolate candies. Delicious!
It’s easy, crowd-pleasing, and has just the right pop of green to make it holiday-ready — whether you’re hosting a St. Paddy’s party or just surprising your family with something fun and sweet.
What You’ll Need
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- 9×13 size baking dish
- 1 box chocolate cake mix + the ingredients on the box to prepare the cake. It’s usually water, oil, and eggs. I substitute the oil with melted butter, this is optional.
- Peppermint extract
- Chocolate flavored instant pudding– Do not use the “cook and serve” variety or it will be a wet mess, trust me on this one, I found out the hard way 🙂 Make sure the box says “instant pudding”.
- Milk– I like at least 2% for this, whole milk is better for a richer pudding. Do not use a plant based milk for this, it will not set.
- Cool whip– or make your whipped cream from scratch. Make sure to thaw it completely in the fridge before using.
- Sweetened condensed milk
- Green gel food coloring
- Andes mint candies– I believe you can buy these already chopped up, but I just unwrap the chocolates from a 3.5 ounce bag and chop them myself.
How to make Andes Mint Poke Cake
Prepare the cake mix according to the box directions. Add 2 teaspoons of the peppermint extract in to the cake batter. Pour into a greased 9×13 baking dish.
Bake 22-25 minutes until a toothpick inserted into the middle of the cake comes out clean. Let the cake cool 5 minutes.
Poke about 50 holes in the cake using the handle of a wooden spoon. Place the holes approximately 1 inch apart.
Evenly distribute the sweetened condensed milk over the cake , making sure to get it in the holes. Cool the cake completely.
Meanwhile prepare the pudding mix.
Add the milk and instant pudding to a bowl and whisk using an electric mixer on medium to high speed for 2-3 minutes until thickened. Pour the pudding over the cooled cake.
Prepare the whipped topping. Add a few drops of green food coloring plus 1/2 teaspoon to the Cool Whip and mix until all of the food coloring is incorporated and there are no white streaks left.
Spread it over the cake. Top with chopped Andes mint candies. Refrigerate at least another hour, up to overnight. Cut into squares and serve! This cake is so good!
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Can I make homemade whipped cream?
Absolutely! I like to use Cool Whip because its easy and convenient plus my family prefers it.
You can make the whipped cream topping by beating 2 cups of heavy whipping cream with 1/2 cup sugar and 1/2 teaspoon peppermint extract with an electric mixer until peaks form.
Does the mint poke cake need to be refrigerated?
Yes, due to the whipped cream this cake does need to be refrigerated. Wrap well and store in the fridge until you’re ready to enjoy it.
Can I make this ahead of time?
This cake is perfect to make the day before. Prepare as directed and wrap with foil until ready to serve.
Try These Poke Cakes
- Hot Chocolate Poke Cake
- S’mores Poke Cake
- Carrot Cake Poke Cake
- Strawberry Shortcake Poke Cake
- Caramel Apple Poke Cake
- Banana Split Poke Cake
- Orange Creamsicle Poke Cake
- Blueberry Lemon Poke Cake
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Andes Mint Poke Cake
Video
Equipment
Ingredients
- 1 box chocolate cake mix around 15 ounce size box
- 1 cup water
- 1/2 cup unsalted butter melted, or use oil
- 4 eggs
- 2 1/2 tsp peppermint extract divided
- 3.4 ounce box chocolate instant pudding not the cook and serve, make sure the box says “Instant”
- 2 cups cold milk 2% or whole
- 2- 8 ounce containers of cool whip
- 14 ounces can sweetened condensed milk
- Green gel food coloring
- 3.5 ounce bag Andes mint candies
Method
- Preheat oven to 350°F.
- Prepare the cake mix according to the package directions using the water, eggs and butter or vegetable oil. Add in 2 teaspoons of peppermint extract to the batter.
- Pour cake batter into a greased 9×13 baking dish.
- Bake 22-25 minutes until a toothpick inserted into the center comes out clean. Let the cake cool 5 minutes.
- Using the handle of a wooden spoon, or wide straw, poke about 50 holes in the cake 1 inch apart. Poke 3/4 of the way into the cake, not all the way through.
- Evenly pour the sweetened condensed milk over the cake and into all of the holes. Spread it evenly across the cake.
- Let the cake cool completely, about 1 hour. I pop it into the fridge.
- Meanwhile, prepare the chocolate pudding. Using an electric mixer, beat together the milk and chocolate pudding for 2-3 minutes until the pudding is thickened. Pour the mixture evenly over the cooled cake.
- Add green food coloring and 1/2 tsp peppermint extract to the cool whip and stir until the food coloring is well incorporated and no white streaks remain. Spread over the cake.
- Chop the Andes mints and sprinkle over the cake. Refrigerate another hour up to overnight for the cake to set up.
- Cut into slices and serve. Refrigerate leftovers.
- Perfect to make the day before!
