Andes Mint Poke Cake
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.
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
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.
- Allow the cake to cool completely.
Prepare the Pudding:
- In a medium bowl, whisk together the chocolate pudding mix, milk, and peppermint extract until smooth.
- Let the pudding sit for about 2 minutes until it thickens slightly.
Poke the Cake:
- Using the handle of a wooden spoon, poke holes all over the cooled cake.
Assemble:
- Pour the prepared pudding over the cake, spreading it evenly to fill the holes.
- Spread the thawed Cool Whip over the pudding layer.
Add Toppings:
- Sprinkle the crushed Andes mints over the Cool Whip layer. Garnish with additional crushed Andes mints if desired.
Chill:
- Refrigerate the cake for at least 2 hours before serving to let the flavors meld.
Serve:
- Slice and serve chilled.
Notes
- For a more intense mint flavor, increase peppermint extract in the pudding mix.
- To ensure clean slices, use a sharp knife dipped in hot water and wiped dry.