Andes 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
Units
Scale
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
Find it online: https://easy-tapas-recipes.com/andes-mint-poke-cake-recipe/
