Mint Chocolate Poke Cake made with a cake mix, hot fudge, chocolate pudding and a mint flavored whipped cream topped with chopped Andes mints. Decadent but easy chocolate cake recipe!
There is just something about that chocolate and mint flavor combination that has always been a bit of a temptation for me. And I’m guessing I’m not the only one. This mint chocolate poke cake is absolutely incredible. Hot fudge in a cake? With Andes mints on top? Sign me up!
WHAT IS MINT CHOCOLATE POKE CAKE?
Poke cakes are cakes that are baked and then (literally) poked, usually by the end of a wooden spoon. After that, they are covered with a wet liquid (in this case hot fudge!) and then topped with pudding, whipped cream and placed in the fridge to chill. This recipe uses a box cake that is topped with hot fudge, chocolate pudding, a mint flavored whipped topping, and chopped Andes mints to create a delicious flavor-packed cake.
Ingredients in Mint Chocolate Poke Cake
Chocolate cake mix – You can use any kind of chocolate cake mix. Most boxes are about 15.25 ounces. You’ll also need the eggs, oil and water that are required. Just bake the cake completely according to the package directions and then you can add everything else on top to take it up a few notches!
Hot fudge – You’ll need a whole jar of hot fudge – about 12.8 ounces. Any kind is fine! Just make sure to heat it up so that it’s easier to pour over the top of the cake.
Instant chocolate pudding mix – This recipe calls for a small box of pudding mix which is 3.4 ounces. Make sure to get instant pudding!
Milk – You need the milk to add to the pudding mix. I usually use 2% because that’s what we drink at our house, but you can use any type of milk that you want!
Heavy whipping cream – The cream makes the most delicious “frosting” for the cake. Whipping cream whips up so much faster if you place a metal bowl in the freezer for about 30-60 minutes before whipping. Pouring the cream into the frozen bowl makes the whipping process so quick and easy! You can also swap this out with Cool Whip if you are trying to save time or calories!
Sugar – You’ll need a bit of sugar to sweeten up the whipping cream. If you are using Cool Whip, no need to add sugar!
Mint extract – A little goes a long way! Mint extract is pretty strong so be careful!
Green food coloring – You don’t have to add the food coloring, but I like the way it looks and it’s fun for holidays like Christmas or St. Patricks Day.
Andes mints – You need about a cup of chopped Andes mints which is pretty close to what you get out of an 8.5 oz bag. You definitely can’t have too many. Also, some grocery stores sell bags of Andes mint baking bits near the chocolate chips – if you can find those, they work perfectly and you won’t have to chop anything!
How to make Mint Chocolate Poke Cake
Preheat oven to 350°. Grease a 9X13 pan.
Prepare cake according to package instructions. Remove from oven once baked and use the handle of a wooden spoon to poke holes in even intervals all over the top of the cake (about 1″ apart). Make sure to only poke the holes about 3/4 of the way into the cake- don’t go all the way to the bottom.
Remove the lid from the fudge and heat in the microwave for about 30 seconds. Remove and stir and then microwave again for another 30 seconds, stirring until smooth. If the hot fudge is still too thick to pour, you can warm it for another 15-30 seconds. Pour the hot fudge evenly all over the top of the cake.
Let the cake cool completely and then make the pudding layer. Mix the pudding mix and milk together for 2 minutes and then pour over the cooled cake.
Place in the fridge to set up for 1-2 hours.
Whip the whipping cream until soft peaks form and then add the sugar, mint extract and green food coloring. Continue to whip until stiff peaks form and then spread over the cake.
Sprinkle the chopped Andes mints on top. Refrigerate until ready to serve.
Mint Chocolate Poke Cake
Ingredients
- 1 15.25 oz chocolate cake mix (along with eggs, oil and water required)
- 1 12.8 oz jar hot fudge
- 1 3.4 oz box instant chocolate pudding mix
- 2 cups milk
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1/2 tsp mint extract
- green food coloring
- 1 cup Andes mints chopped (about an 8.5 oz bag)
Instructions
- Preheat oven to 350°. Grease a 9X13 pan.
- Prepare cake according to package instructions. Remove from oven once baked and use the handle of a wooden spoon to poke holes in even intervals all over the top of the cake (about 1″ apart). Make sure to only poke the holes about 3/4 of the way into the cake- don’t go all the way to the bottom.
- Remove the lid from the fudge and heat in the microwave for about 30 seconds. Remove and stir and then microwave again for another 30 seconds, stirring until smooth. If the hot fudge is still too thick to pour, you can warm it for another 15-30 seconds. Pour the hot fudge evenly all over the top of the cake.
- Let the cake cool completely and then make the pudding layer. Mix the pudding mix and milk together for 2 minutes and then pour over the cooled cake.
- Place in the fridge to set up for 1-2 hours.
- Whip the whipping cream until soft peaks form and then add the sugar, mint extract and green food coloring. Continue to whip until stiff peaks form and then spread over the cake.
- Sprinkle the chopped Andes mints on top. Refrigerate until ready to serve.
Video
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
Can you replace the whipped cream with Cool Whip?
If you want to save a few minutes, you can swap out the whipped cream with 16 ounces of Cool Whip. Just make sure it is thawed and then add the mint extract and food coloring (you can skip the sugar).
WHAT CAN I USE TO POKE HOLES IN A POKE CAKE?
You can use the back end of a wooden spoon or even a wooden skewer to create the deep holes in a poke cake. You want something smaller than the width of your finger that is capable of poking the cake at least 3/4th of the way through.
HOW LONG IS A POKE CAKE GOOD FOR?
A poke cake lasts about 2 days covered in the fridge. For that reason, I recommend not making this cake more than a day in advance so that it’s still looking and tasting great when you want to serve it.
CAN I FREEZE A POKE CAKE?
Yes, poke cakes are great for freezing for later if you want to prep them in advance. I recommend waiting until after the pudding has set before placing them in the freezer (well wrapped and covered of course). This will help to reduce time later because you just need to thaw and top with the whipped topping layer.
MORE CHOCOLATE AND MINT RECIPES:
- Mint Chocolate Chip Cream Pie
- Mint Muddy Buddies
- Holiday Peppermint Ice Cream Cake Roll
- Homemade Peppermint Patties
- The Best Mint Brownies
- Mint Chocolate Pudding Cookies
- Christmas Peppermint Patties
- Double Chocolate Mint Cookies
- Mint Oreo Pudding Cups
- Easy Peppermint Chex Mix
- Mint Oreo Balls
- Easy Mint Chocolates
- Mint Cookie Fudge Cups
- Peppermint Chocolate Chip Pudding Cookies
- Peppermint Fudge Cookies
Mint Chocolate Poke Cake made with a cake mix, hot fudge, chocolate pudding and a mint flavored whipped cream topped with chopped Andes mints. Decadent but easy chocolate cake recipe!
Izzy says
The rich texture of the chocolate cake is only made better by the refreshing taste of mint in each bite! One helping is never enough!
Katie says
This would be a super good dessert for St Patrick’s day coming up!
Kathy says
Loved this, so good.
Nicole says
We’re happy you loved it! 🙂
Amanda says
Made this today and it was such a success everyone loved it and no one left without getting seconds.
Nicole says
thats great! We’re happy you all loved this recipe!