I’m sharing my Chocolate Mint Poke Cake Recipe, a fudgy chocolate cake filled with silky chocolate pudding and topped with homemade mint whipped cream that hides a minty surprise.

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I never expected a box of chocolate cake mix would lead me to the best Mint Poke Cake I’ve had, but here we are. It’s filled with glossy chocolate pudding and the top is a mint cloud that makes people say Andes Mint Chocolate like it’s a revelation.

I tossed in a handful of chopped Andes mints and watched it disappear at the party, trust me it vanishes. I messed up the timing the first try and somehow that mistake made it better, so don’t be nervous, just make it and hide a slice.

Ingredients

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Chocolate cake mix, provides fast carbs and cocoa flavor, mainly sugar and refined flour
Instant chocolate pudding mix, thickens filling, adds more chocolate sweetness and processed sugars
Heavy whipping cream, makes silky whipped topping, high in fat, adds richness and mouthfeel
Powdered sugar, sweetens and stabilizes whipped cream, mostly simple carbs, little nutritive value
Peppermint extract, tiny concentrated mint flavor, no calories, gives cool fresh aftertaste
Green food coloring, purely visual, no flavor or nutrition, makes mint vibe obvious
Andes mints, chopped for crunch and mint chocolate hits, adds sugar and saturated fat

Ingredient Quantities

1 (15.25 oz) box chocolate cake mix

3 large eggs

1 cup water

1/2 cup vegetable oil

2 (3.9 oz) packages instant chocolate pudding mix

3 cups cold milk

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon peppermint extract

1/2 teaspoon vanilla extract

green food coloring, a few drops

1 (12 oz) bag Andes mints, coarsely chopped (about 2 cups)

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch baking pan; whisk together 1 box (1
5.25 oz) chocolate cake mix, 3 large eggs, 1 cup water and 1/2 cup vegetable oil until smooth, pour into pan and bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs.

2. Let cake cool about 10 minutes in the pan so it’s still warm but not scorching.

3. While cake cools, coarsely chop the 12 oz bag of Andes mints (about 2 cups) and set most aside, reserving a small handful for final garnish.

4. Use the handle of a wooden spoon or a skewer to poke holes all over the warm cake, spacing about 1/2 inch apart and poking deep so pudding can sink in.

5. Make the pudding right before pouring: whisk together 2 (
3.9 oz) packages instant chocolate pudding mix with 3 cups cold milk for about 2 minutes until thick and pourable. If it firms too fast, whisk a little more milk to loosen.

6. Pour the chocolate pudding evenly over the cake making sure it seeps into the holes, then smooth the top and refrigerate at least 1 hour so the pudding sets into the cake.

7. Chill your mixing bowl and beaters for 10 minutes if you can, then beat 2 cups heavy whipping cream with 1/2 cup powdered sugar, 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract and a few drops green food coloring until stiff peaks form.

8. Gently spread the mint whipped cream over the chilled pudding-topped cake, trying not to deflate it too much.

9. Sprinkle the chopped Andes mints over the top (save that small handful for garnish if you want), press a few pieces gently into the whipped cream, then chill another 30 minutes before slicing and serving. Store covered in the fridge for up to 3 days.

Equipment Needed

1. Oven (preheat to 350 F)
2. 9×13 inch baking pan, greased
3. Mixing bowls (one large for cake, one medium for pudding/cream)
4. Whisk
5. Electric hand mixer with beaters (chill bowl if you can)
6. Wooden spoon handle or skewer for poking holes
7. Measuring cups and spoons
8. Knife and cutting board for chopping Andes mints
9. Silicone or offset spatula for spreading whipped cream and pudding

FAQ

Q: When should I poke the cake so the filling soaks in well? A: Poke holes while the cake is still warm, about 1 inch apart and roughly 1 inch deep, using a wooden spoon handle or a straw, so the pudding can sink into the cake evenly.

Q: Can I use regular cook and serve pudding instead of instant? A: Instant pudding is easiest because it sets with cold milk. You can use cook and serve but you must cool it completely until thick before pouring over the cake or it will make the cake soggy.

Q: How do I keep the whipped topping from getting runny? A: Start with very cold heavy cream and chill the bowl and whisk if you can, then whip to stiff peaks with the powdered sugar. Chill the finished cake and serve within a few days. For extra stability, fold in a little instant pudding or a softened cream cheese scoop.

Q: Can I swap the Andes mints for something else or leave out the green color? A: Yes, chopped peppermint candies, peppermint baking chips, or chopped Andes-like chocolates work fine. The green food coloring is totally optional, the mint flavor is what matters so dont worry if you skip the color.

Q: How long can I store the cake and can I freeze it? A: Store covered in the fridge for 3 to 4 days. You can freeze the cake uncut or in individual slices for up to a month, but whipped cream may change texture, so thaw in the fridge and expect slight weeping.

Q: Can I make this ahead for a party? A: Absolutely, make it the day before so flavors meld and the pudding fills the cake. Chill overnight for best results, then top with extra chopped Andes right before serving if you want a fresh crunch.

Andes Mint Poke Cake Recipe Substitutions and Variations

Chocolate cake mix: swap with a from‑scratch chocolate cake (about 1 3/4 cups all‑purpose flour, 3/4 cup cocoa, 1 1/2 cups sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 3/4 cup milk, 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla). Or use a 1:1 gluten‑free chocolate cake mix if you need GF.
Eggs: use 1 flax egg per real egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) or 1/4 cup unsweetened applesauce per egg for moisture. Both work well in boxed cake batters.
Heavy whipping cream: for cooking use 3/4 cup whole milk + 1/4 cup melted butter to make 1 cup heavy cream equivalent. If you need to whip a topping, use chilled coconut cream (same volume) or a stabilized whipped topping like thawed Cool Whip.
Andes mints: replace with chopped peppermint bark, chopped York Peppermint Patties, or use chopped dark chocolate plus 1/2 tsp peppermint extract to mimic the minty flavor if you cant find Andes.

Pro Tips

1) Get the timing right for poking and pouring. Wait about 8 to 12 minutes so the cake is warm but not scorching, poke deep spaced holes with a wooden spoon handle, then pour the pudding slowly so it has time to sink instead of puddling on top. If the cake has cooled too much the pudding wont absorb, if it is too hot the pudding will melt and get runny.

2) Make the pudding texture work for you. Use cold milk and whisk full 2 minutes like the box says, but if it firms up too fast add a splash more milk to keep it pourable. Want it richer? Use whole milk or half and half instead of skim, just remember richer = thicker so adjust liquid as needed.

3) Stabilize the mint whipped cream. Chill bowl and beaters, yes, but also add a tablespoon of cream cheese or 1 teaspoon instant vanilla pudding mix when whipping if you need the topping to hold up for more than a day. Start with half the peppermint extract listed, taste, then add more, peppermint goes from perfect to overpowering real quick.

4) Chop and finish the Andes smartly. Freeze the candies for 10 minutes before chopping so they dont smear, pulse in short bursts in a food processor for mix of big and small bits, and press some larger pieces into the whipped cream right after spreading so they stick. For cleaner slices, run a sharp knife under hot water, dry it, then slice between servings.

Andes Mint Poke Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m sharing my Chocolate Mint Poke Cake Recipe, a fudgy chocolate cake filled with silky chocolate pudding and topped with homemade mint whipped cream that hides a minty surprise.

Servings

servings

Calories

627

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 9×13 inch baking pan, greased
3. Mixing bowls (one large for cake, one medium for pudding/cream)
4. Whisk
5. Electric hand mixer with beaters (chill bowl if you can)
6. Wooden spoon handle or skewer for poking holes
7. Measuring cups and spoons
8. Knife and cutting board for chopping Andes mints
9. Silicone or offset spatula for spreading whipped cream and pudding

Ingredients

1 (15.25 oz) box chocolate cake mix
3 large eggs
1 cup water
1/2 cup vegetable oil
2 (3.9 oz) packages instant chocolate pudding mix
3 cups cold milk
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
green food coloring, a few drops
1 (12 oz) bag Andes mints, coarsely chopped (about 2 cups)

Directions

Preheat oven to 350 F and grease a 9×13 inch baking pan; whisk together 1 box (1
25 oz) chocolate cake mix, 3 large eggs, 1 cup water and 1/2 cup vegetable oil until smooth, pour into pan and bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs.
Let cake cool about 10 minutes in the pan so it's still warm but not scorching.
While cake cools, coarsely chop the 12 oz bag of Andes mints (about 2 cups) and set most aside, reserving a small handful for final garnish.
Use the handle of a wooden spoon or a skewer to poke holes all over the warm cake, spacing about 1/2 inch apart and poking deep so pudding can sink in.
Make the pudding right before pouring: whisk together 2 (
9 oz) packages instant chocolate pudding mix with 3 cups cold milk for about 2 minutes until thick and pourable. If it firms too fast, whisk a little more milk to loosen.
Pour the chocolate pudding evenly over the cake making sure it seeps into the holes, then smooth the top and refrigerate at least 1 hour so the pudding sets into the cake.
Chill your mixing bowl and beaters for 10 minutes if you can, then beat 2 cups heavy whipping cream with 1/2 cup powdered sugar, 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract and a few drops green food coloring until stiff peaks form.
Gently spread the mint whipped cream over the chilled pudding-topped cake, trying not to deflate it too much.
Sprinkle the chopped Andes mints over the top (save that small handful for garnish if you want), press a few pieces gently into the whipped cream, then chill another 30 minutes before slicing and serving. Store covered in the fridge for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.