Name: Andes Mint Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 165 min
Ingredients: 1 box chocolate cake mix (plus ingredients listed on the box); 1 box (3.4 oz instant chocolate pudding mix); 2 cups milk; 1/2 teaspoon peppermint extract; 1 container (8 oz Cool Whip, thawed); 1 cup crushed Andes mints (plus more for garnish)

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Welcome to my kitchen, where I’m sharing a decadent Andes Mint Poke Cake, the perfect Summer Dessert! This irresistible treat combines a moist chocolate cake with creamy mint pudding, fluffy Cool Whip, and a sprinkle of crushed Andes mints for a refreshing mint-chocolate delight. Easy to make and sure to impress, this poke cake is ideal for summer parties, potlucks, or any time you crave a cool, indulgent dessert.

Why You’ll Love This Andes Mint Poke Cake

I love this Andes Mint Poke Cake because it’s a no-fuss Summer Dessert that delivers big on flavor. The rich chocolate cake soaks up a minty pudding layer, topped with light Cool Whip and crunchy Andes mints, creating a perfect balance of creamy and refreshing. It’s simple to assemble with pantry staples, requires minimal baking skills, and chills beautifully for hot summer days. Whether you’re serving it at a barbecue or enjoying a slice at home, this cake is a guaranteed crowd-pleaser.

Ingredients for Andes Mint Poke Cake

Here’s what you’ll need to make this Andes Mint Poke Cake (serves 12):

1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
1 box (3.4 oz) instant chocolate pudding mix
2 cups cold milk
½ tsp peppermint extract
1 container (8 oz) Cool Whip, thawed
1 cup crushed Andes mints (plus extra for garnish)

Ingredient Tips:

Cake Mix: Any chocolate cake mix works; choose a trusted brand for a rich, moist base.
Pudding Mix: Instant chocolate pudding adds depth; ensure the milk is cold for quick setting.
Peppermint Extract: A little goes a long way for the minty kick in this Summer Dessert.
Cool Whip: Keeps it light and fluffy; homemade whipped cream is a great substitute if preferred.
Andes Mints: Crush them finely for even distribution, saving some larger pieces for a pretty garnish.

Directions for Andes Mint Poke Cake

Bake the Cake

I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking pan. I prepare the chocolate cake mix according to the box instructions, pour the batter into the pan, and bake as directed (usually 25-30 minutes). Once baked, I let the cake cool completely in the pan.

Prepare the Pudding

In a medium bowl, I whisk together 1 box of chocolate pudding mix, 2 cups cold milk, and ½ tsp peppermint extract until smooth. I let it sit for 2 minutes to thicken slightly.

Poke the Cake

Using the handle of a wooden spoon, I poke holes all over the cooled cake, about 1 inch apart, ensuring they reach deep into the cake.

Add the Pudding Layer

I pour the mint-chocolate pudding over the cake, spreading it evenly and guiding it into the holes with a spatula.

Top with Cool Whip

I spread 1 container of thawed Cool Whip evenly over the pudding layer, creating a smooth, creamy topping.

Add Andes Mints and Chill

I sprinkle 1 cup of crushed Andes mints over the Cool Whip, adding extra for garnish if desired. I cover and refrigerate the Andes Mint Poke Cake for at least 2 hours to set and meld the flavors.

Serve

I slice and serve the cake chilled, garnishing with a few more crushed Andes mints for a minty, refreshing Summer Dessert.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Chill Time: 2 hours
Total Time: ~2 hours 45 minutes
Servings: 12
Calories: ~350 kcal per serving
Macros per Serving: 45g carbs, 5g protein, 16g fat, 2g fiber

Variations for Andes Mint Poke Cake

I enjoy switching up this Andes Mint Poke Cake to keep it fresh. Here are some ideas:

Mint Boost: Increase peppermint extract to ¾ tsp or add mint chocolate chips for extra zing.
Vanilla Twist: Use vanilla pudding instead of chocolate for a lighter flavor profile.
Decadent Drizzle: Drizzle melted chocolate or hot fudge over the Cool Whip before adding mints.
Gluten-Free: Swap the cake mix for a gluten-free version; ensure pudding mix is gluten-free.
Boozy Kick: Add 1 tbsp crème de menthe to the pudding for an adult-friendly Summer Dessert.

Storage and Reheating

I store the Andes Mint Poke Cake covered with plastic wrap or foil in the fridge for up to 4-5 days, where the flavors continue to deepen. For individual portions, I place slices in airtight containers for easy grabbing. I don’t recommend freezing, as the Cool Whip and pudding may lose their creamy texture. To serve, I enjoy it straight from the fridge—no reheating needed—for a cool, refreshing treat.

FAQs About Andes Mint Poke Cake

Can I make Andes Mint Poke Cake ahead of time?
Yes, prepare it up to 2 days in advance, cover, and refrigerate; it stays fresh for 4-5 days.

Can I use homemade whipped cream instead of Cool Whip?
Absolutely, whip 1 cup heavy cream with 2 tbsp powdered sugar and spread it over the pudding layer for this Summer Dessert.

How can I make the mint flavor stronger?
Increase peppermint extract to ¾ tsp or add extra crushed Andes mints on top for more minty crunch.

Is this recipe gluten-free?
Use a gluten-free chocolate cake mix and confirm the pudding mix is gluten-free for a safe Andes Mint Poke Cake.

What can I serve with this cake?
I love pairing it with fresh berries or a scoop of vanilla ice cream for a refreshing summer treat.

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Conclusion

This Andes Mint Poke Cake is a dreamy Summer Dessert that blends rich chocolate, cool mint, and creamy layers into a show-stopping treat. I love how easy it is to make and how it wows guests at any gathering. Try this recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a mint-chocolate favorite in your kitchen!