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
Scale
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
