If you adore the cooling zing of mint paired with rich, fudgy chocolate, this Andes Mint Poke Cake is your new must-make dessert! With a chocolate cake foundation, rivers of luscious pudding, and plenty of dreamy Andes mint pieces, every bite delivers that irresistible chocolate-mint harmony. It’s a crowd-pleaser that’s as fun to assemble as it is to devour and perfect for celebrations, potlucks, or just when the craving for something sweet and minty strikes.
Ingredients You’ll Need
-
For the cake:
- 1 box chocolate cake mix (plus ingredients called for on the box)
For the filling:
- 1 package Andes mint candies (about 36 pieces, chopped)
- 1 package instant chocolate pudding mix (3.9 oz)
- 2 cups cold milk
For the topping:
- 1 tub (8 oz) whipped topping (thawed)
- 1/2 cup semi-sweet chocolate chips (optional, for garnish)
How to Make Andes Mint Poke Cake
Step 1: Bake the Chocolate Cake
Start by preparing your favorite box of chocolate cake mix exactly as directed, using the eggs, oil, and water called for on the package. Pour the batter into a 9×13-inch baking pan and bake just until a toothpick comes out clean. The aromatic combination of chocolate and nostalgia will already have you excited for the next steps!
Step 2: Poke the Cake
Once your cake comes out of the oven, let it cool for just a few minutes until it’s warm but not piping hot. Grab the handle of a wooden spoon or a skewer and poke holes all over the cake, spacing them evenly. Don’t be shy! These holes are what make it a true poke cake, letting all the creamy filling seep in.
Step 3: Prepare the Pudding Mixture
In a medium bowl, whisk together the instant chocolate pudding mix and two cups of cold milk until the pudding thickens (it should take about two minutes). If you’re feeling adventurous, a few drops of peppermint extract in the pudding can dial up the minty vibes even more. This luscious mixture is about to transform your cake!
Step 4: Fill the Cake
Now for the fun part—pour your thickened chocolate pudding evenly over the poked cake, gently spreading to make sure it seeps into all the holes. This creamy layer infuses the cake with rich flavor and an extra dose of chocolatey moisture.
Step 5: Add the Andes Mint Layer
While the pudding is still fresh on top, sprinkle all those colorful, chopped Andes mint candies over the entire surface. They’ll melt just a touch, leaving little pockets of mint chocolate goodness in every slice.
Step 6: Top with Whipped Topping
Carefully spread the thawed whipped topping over the entire cake, creating a smooth and fluffy top layer. It acts like a frosty blanket—even better when accented with a handful of chocolate chips if you’re feeling decadent.
Step 7: Chill, Slice, and Savor
Place the finished Andes Mint Poke Cake in the refrigerator for at least two hours. This chilling step is essential for the flavors to meld and the layers to set. Once cooled, slice generously and get ready for chocolate-mint heaven on a plate!
How to Serve Andes Mint Poke Cake
Garnishes
A handful of extra chopped Andes mints or a sprinkle of semi-sweet chocolate chips is all you need to make each piece pop. You could even add a few fresh mint leaves for a burst of color and aroma right before serving.
Side Dishes
This cake shines all on its own, but it pairs beautifully with a scoop of vanilla or mint chocolate chip ice cream. For a refreshing touch, serve alongside iced coffee or a sweet cream latte to balance the rich chocolate and mint flavors.
Creative Ways to Present
Try slicing the Andes Mint Poke Cake into neat bars and arranging them on a platter, or cutting small squares and serving them in dessert cups for easy, elegant party treats. You could even go bold with layers: stack small pieces parfait-style with extra pudding and crumbled cookies in clear glasses for a showstopping dessert display.
Make Ahead and Storage
Storing Leftovers
Cover any leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay delicious for up to four days, and some say it gets even better as the flavors have more time to mingle!
Freezing
If you want to freeze Andes Mint Poke Cake, simply wrap individual slices well in plastic wrap, then place in a freezer-safe bag or container. They’re best enjoyed within two months. Thaw overnight in the fridge for optimal texture and flavor.
Reheating
This cake is meant to be enjoyed chilled straight from the fridge, so skip reheating—just let frozen slices thaw before serving, and you’ll have cool, creamy deliciousness at the ready.
FAQs
Can I use a homemade chocolate cake instead of a box mix?
Absolutely! If you have a favorite homemade chocolate cake recipe, feel free to use it for the base—the real magic happens in the poke-and-fill steps that follow.
What if I can’t find Andes mints?
No worries—any chocolate-mint candy will do in a pinch. Peppermint patties or mint chocolate chips make excellent substitutes and still provide that signature flavor.
Can I add more mint flavor to the cake?
Definitely! Stirring a few drops of peppermint extract into the pudding filling or batter is a quick way to boost the minty kick without overpowering the chocolate.
How far in advance can I make Andes Mint Poke Cake?
This dessert is perfect for prepping ahead. It’s actually best when allowed to chill for at least two hours or even overnight, so you can easily make it a day before your event.
Is there a dairy-free way to make this cake?
You can use a dairy-free chocolate cake mix and swap the milk and whipped topping for plant-based alternatives; just be sure your pudding mix will set with non-dairy milk for best results.
Final Thoughts
If you’re searching for a dessert that’s effortless, indulgent, and guaranteed to wow, Andes Mint Poke Cake might just become your new obsession. Each cool, creamy bite is pure chocolate-mint bliss. I truly hope you’ll gather your ingredients, give it a try, and let this sweet treat work its magic!
PrintAndes Mint Poke Cake Recipe
Indulge in the cool, minty flavors of this Andes Mint Poke Cake. A rich chocolate cake is soaked in creamy pudding, topped with chopped Andes mints, and finished off with a layer of whipped topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the cake:
- 1 box chocolate cake mix (plus ingredients called for on the box)
For the filling:
- 1 package Andes mint candies (about 36 pieces, chopped)
- 1 package instant chocolate pudding mix (3.9 oz)
- 2 cups cold milk
For the topping:
- 1 tub (8 oz) whipped topping (thawed)
- 1/2 cup semi-sweet chocolate chips (optional, for garnish)
Instructions
- Prepare the cake: Follow the package instructions to prepare and bake the chocolate cake mix in a 9×13-inch pan.
- Make the filling: While the cake is warm, poke holes all over it. Whisk together the pudding mix and cold milk until thick, then pour over the cake, filling the holes.
- Add the layers: Sprinkle the chopped Andes mints over the pudding, then spread the whipped topping over the top. Optionally, garnish with chocolate chips.
- Chill and serve: Refrigerate for at least 2 hours before slicing and serving.
Notes
- For extra mint flavor, consider adding peppermint extract to the pudding.
- If Andes mints are not available, any mint chocolates can be used as a substitute.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 38g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
