If you have a soft spot for chocolate and mint, you are absolutely going to fall head over heels for this Andes Mint Poke Cake Recipe. This dessert is a delightful chocolate cake base that’s magically infused with minty chocolate pudding, topped with fluffy whipped cream and crowned with crushed Andes mints, creating layers of creamy, refreshing sweetness in every bite. It’s not only irresistibly delicious but also surprisingly simple to make, perfect for celebrations, family dinners, or as your new go-to comfort dessert that feels fancy without any fuss.
Ingredients You’ll Need
Gathering the right ingredients is the first step to this heavenly Andes Mint Poke Cake Recipe. Each item is straightforward but critical: from the moist chocolate cake that forms the foundation to the minty pudding that gives it that signature flavor, and the Cool Whip that adds a light, creamy finish—all topped with those iconic Andes mints for a subtle crunch and that unmistakable mint-chocolate kick.
- Chocolate cake mix (1 box): Use your favorite brand; this is the base of our dessert and brings rich chocolate flavor effortlessly.
- Instant chocolate pudding mix (3.4 oz box): Creates that silky, mint-chocolate layer that sinks into the cake’s holes for moist magic.
- Milk (2 cups): Ensures the pudding has the perfect creamy consistency to soak into the cake.
- Peppermint extract (1/2 teaspoon): The secret ingredient that brightens the chocolate with a refreshing mint twist.
- Cool Whip (8 oz container): Adds a light, airy layer that balances the richness and makes each bite melt in your mouth.
- Crushed Andes mints (1 cup plus extra garnish): The star topping that brings crunch and authentic Andes mint flavor to every forkful.
How to Make Andes Mint Poke Cake Recipe
Step 1: Bake the Cake
Start by preheating your oven to 350°F (175°C) to get it nice and ready. Then prepare the chocolate cake mix according to the instructions on the box—this is where the magic begins. Pour the batter into a 9×13 inch pan and bake it as directed, so you get a perfectly soft, moist cake that’ll soak up all the yummy pudding later on.
Step 2: Cool the Cake Completely
Once out of the oven, patience is key! Let the cake cool completely. This step is crucial because if you poke the cake while it’s still warm, the pudding won’t absorb properly, and you’ll lose that perfect texture we’re aiming for.
Step 3: Prepare the Chocolate Mint Pudding
In a medium-sized bowl, whisk together the instant chocolate pudding mix, milk, and peppermint extract until smooth and combined. Then allow it to sit for about two minutes—the pudding will thicken slightly, getting just right to fill the cake holes later.
Step 4: Poke the Cake
Take the handle of a wooden spoon and gently poke holes all over the cooled cake. Don’t be shy—these holes are going to hold all that luscious chocolate mint pudding, making each bite rich and moist.
Step 5: Pour and Spread the Pudding
Pour the prepared pudding carefully over the cake, ensuring it seeps into every hole evenly. This is where the cake transforms from simple to sensational, as the pudding melts into the layers below.
Step 6: Add the Cool Whip Layer
Spread the thawed Cool Whip over the pudding layer, creating a fluffy, smooth topping that perfectly balances the richness underneath and adds a light, creamy contrast.
Step 7: Top with Crushed Andes Mints
Sprinkle a generous cup of crushed Andes mints across the top for that iconic mint chocolate crunch. If you want to get fancy, save some to garnish after chilling to enhance the presentation and add extra texture.
Step 8: Chill Before Serving
Place your masterpiece in the refrigerator for at least 2 hours. This chilling time lets the cake absorb all those amazing pudding flavors and firms up the Cool Whip layer so every slice comes out clean and beautiful.
Step 9: Serve and Enjoy
Slice your Andes Mint Poke Cake Recipe into generous squares and serve chilled. Get ready for compliments and maybe a few requests for seconds because this cake is definitely a crowd-pleaser!
How to Serve Andes Mint Poke Cake Recipe
Garnishes
Crushed Andes mints are perfect for garnish, but you can also add a few whole mints or a light drizzle of chocolate syrup for extra flair. Fresh mint leaves can also brighten the look and add a pop of color while complementing those minty flavors.
Side Dishes
Serve alongside a scoop of vanilla ice cream or a simple dollop of fresh whipped cream to elevate the indulgence. A cup of hot coffee or peppermint tea pairs perfectly for a cozy finish to any meal.
Creative Ways to Present
Try serving the Andes Mint Poke Cake Recipe in individual clear cups or jars layered with pudding, cake crumbs, whipped topping, and crushed Andes for a fun, portable twist. Another idea is to turn it into cupcakes by poking and filling before topping with whipped cream and mint pieces for mini delights.
Make Ahead and Storage
Storing Leftovers
Leftover Andes Mint Poke Cake keeps beautifully in the refrigerator for up to 3 days. Just cover it tightly with plastic wrap or store it in an airtight container to preserve freshness and prevent it from absorbing other fridge aromas.
Freezing
You can freeze this cake, but because of the pudding and Cool Whip, the texture might change slightly upon thawing. If you choose to freeze, wrap it carefully in plastic wrap and foil and consume within 1 month for best taste.
Reheating
This dessert is best enjoyed cold. Reheating is not recommended because the creamy layers may separate or lose their delicate texture. Just take it out of the fridge a few minutes before serving if you want it slightly less chilled.
FAQs
Can I make Andes Mint Poke Cake Recipe from scratch?
Absolutely! While this recipe uses cake mix and instant pudding for convenience, you can bake your own chocolate cake and prepare homemade chocolate pudding with added peppermint extract to create it from scratch.
What can I substitute for Cool Whip?
If you prefer, you can use homemade whipped cream or a dairy-free whipped topping alternative. Just make sure it’s light and fluffy to maintain the signature texture of the cake.
Can I use other types of mint chocolates?
Yes, but Andes mints have a unique balance of mint and chocolate that pairs perfectly here. Substituting with other mint chocolates might alter the flavor profile slightly but would still be delicious.
Is the cake gluten-free?
Most boxed chocolate cake mixes contain gluten, so this recipe is not gluten-free as is. To make it gluten-free, use a gluten-free chocolate cake mix and pudding mix designated as gluten-free.
How far in advance can I make this dessert?
You can prepare the Andes Mint Poke Cake Recipe up to one day ahead of when you plan to serve it. Just refrigerate it after assembling and garnish right before serving for the freshest look.
Final Thoughts
This Andes Mint Poke Cake Recipe is truly a showstopper — easy to make, full of flavor, and perfect for any occasion when you want something that feels special without hours in the kitchen. Whether it becomes your signature dessert or a cherished treat for family and friends, this cake is guaranteed to bring smiles and satisfy those mint-chocolate cravings. Give it a try and watch it disappear fast!
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Andes Mint Poke Cake Recipe
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
Description
This Andes Mint Poke Cake is a deliciously rich and creamy dessert featuring moist chocolate cake infused with peppermint-flavored chocolate pudding. Topped with whipped topping and crushed Andes mints, this cake offers a refreshing minty twist perfect for any occasion.
Ingredients
Cake
- 1 box chocolate cake mix (plus ingredients listed on the box)
Pudding Mix
- 1 box (3.4 oz) instant chocolate pudding mix
- 2 cups milk
- 1/2 teaspoon peppermint extract
Toppings
- 1 container (8 oz) Cool Whip, thawed
- 1 cup crushed Andes mints (plus more for garnish)
Instructions
- Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions. Pour the batter into a 9×13 inch pan and bake as directed, usually around 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool completely in the pan to prevent the pudding from melting when poured on.
- Prepare the Pudding: In a medium bowl, whisk together the instant chocolate pudding mix, milk, and peppermint extract until smooth. Let it sit for about 2 minutes until it thickens slightly.
- Poke the Cake: Using the handle of a wooden spoon or a similar utensil, poke holes all over the surface of the cooled cake to allow the pudding to seep in.
- Assemble: Pour the prepared peppermint chocolate pudding evenly over the cake, making sure to fill the holes.
- Add Whipped Topping: Spread the thawed Cool Whip gently over the pudding layer for a creamy finish.
- Garnish: Sprinkle 1 cup of crushed Andes mints evenly over the Cool Whip layer, adding extra crushed Andes mints for garnish if desired.
- Chill: Refrigerate the cake for at least 2 hours to let the flavors meld and for the pudding to set properly.
- Serve: Slice the cake into servings and serve chilled for the best taste and texture.
Notes
- Make sure the cake is completely cooled before poking and adding the pudding to avoid melting the pudding layer.
- The peppermint extract can be adjusted to taste — add more for a stronger mint flavor or less if preferred.
- For a gluten-free option, use a gluten-free chocolate cake mix and gluten-free pudding.
- Store the cake covered in the refrigerator and consume within 3-4 days for optimal freshness.
- The crushed Andes mints can be substituted with any mint chocolate candies if Andes mints are unavailable.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
