If you are looking for a delectable dessert that combines rich chocolate and refreshing mint in every bite, the Andes Mint Poke Cake Recipe is an absolute must-try. This luscious cake brings together a moist chocolate base, creamy peppermint-infused pudding, and a cloud of whipped topping crowned with crushed Andes mints, creating a symphony of flavors that will have everyone asking for seconds. Whether you’re celebrating a special occasion or simply craving an indulgent treat, this poke cake delivers both ease and elegance in one unforgettable dish.
Ingredients You’ll Need
This Andes Mint Poke Cake Recipe uses simple, accessible ingredients that work beautifully together to create its signature taste and texture. Each component plays a part in balancing the freshness of mint with the deep notes of chocolate, guaranteeing a dessert that’s as impressive as it is easy to make.
- Chocolate cake mix: The moist and fluffy foundation that makes this dessert quick yet delicious.
- Instant chocolate pudding mix: Adds a rich, creamy layer infused with chocolate goodness.
- Milk: Necessary to prepare the pudding smooth and silky.
- Peppermint extract: Infuses a cool minty flavor to brighten the chocolate.
- Cool Whip, thawed: Creates the light, fluffy topping that contrasts perfectly with the cake and pudding layers.
- Crushed Andes mints: Provides an iconic mint-chocolate crunch and decorative touch.
How to Make Andes Mint Poke Cake Recipe
Step 1: Bake the Cake
Start by preheating your oven to 350°F (175°C) and prepare the chocolate cake mix according to the package directions. Pour the batter into a 9×13 inch pan, then bake as instructed until the cake is perfectly cooked and springy to the touch. Let it cool completely before moving on. This base layer sets the stage for all the delicious toppings.
Step 2: Prepare the Pudding
While the cake cools, whisk together the instant chocolate pudding mix with 2 cups of milk and half a teaspoon of peppermint extract until a smooth consistency forms. Allow it to sit for about 2 minutes so the pudding thickens slightly. This step is essential as it gives the cake that irresistible creamy, minty surprise in every bite.
Step 3: Poke the Cake
Once the cake is cooled, use the handle of a wooden spoon to poke holes evenly all over the surface. Don’t be shy here — these holes become little pockets for the pudding to fill, infusing the entire cake with flavor and moisture.
Step 4: Assemble the Layers
Pour the thickened peppermint chocolate pudding over the cake, spreading it out evenly so it seeps into all those holes you made. Next, gently spread the thawed Cool Whip over the pudding layer, creating a soft, fluffy topping that balances the rich flavors underneath beautifully.
Step 5: Add the Final Touches and Chill
Sprinkle a cup of crushed Andes mints generously over the top, adding both crunch and that signature mint-chocolate flavor we all love. For extra flair, save a little crushed mint to garnish right before serving. Refrigerate the cake for at least two hours to let the flavors mingle and the layers set perfectly before slicing and serving.
How to Serve Andes Mint Poke Cake Recipe
Garnishes
To really elevate your Andes Mint Poke Cake Recipe, top each slice with a few whole Andes mints or even a sprig of fresh mint for color contrast. A delicate drizzle of melted chocolate can also add a luxurious finish that makes presentation pop.
Side Dishes
This dessert stands well on its own but pairs wonderfully with a simple cup of hot coffee or a scoop of vanilla ice cream. If you want to extend the minty delight, serve alongside a fresh raspberry salad—its tartness complements the soothing mint and chocolate flavors.
Creative Ways to Present
For parties or potlucks, consider serving the Andes Mint Poke Cake Recipe in individual clear cups layered with cake, pudding, and whipped topping for a charming parfait-style treat. Alternatively, dust the top with cocoa powder or crushed peppermint candies for a festive seasonal touch.
Make Ahead and Storage
Storing Leftovers
Leftover Andes Mint Poke Cake keeps beautifully in the refrigerator for up to four days. Simply cover it tightly with plastic wrap or place it in an airtight container to maintain moisture and freshness.
Freezing
You can freeze this poke cake, but since the whipped topping may slightly change in texture upon thawing, it’s best to freeze before adding the Cool Whip. Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw overnight in the refrigerator before assembling the top layers.
Reheating
This cake is best enjoyed cold, so reheating isn’t recommended. However, if you prefer a slightly softer texture, you can let servings sit at room temperature for 15 to 20 minutes before indulging.
FAQs
Can I use homemade chocolate cake instead of a boxed mix?
Absolutely! If you prefer baking your own chocolate cake from scratch, go ahead. Just ensure it’s moist and baked in a 9×13 inch pan for the best results in this Andes Mint Poke Cake Recipe.
Is there a substitute for Cool Whip?
If you want to avoid Cool Whip, whipped heavy cream sweetened with a little sugar is a great natural alternative that adds richness while keeping the light texture.
Can this recipe be made gluten free?
Yes, by using gluten-free chocolate cake mix and pudding mix, you can enjoy this Andes Mint Poke Cake Recipe without any gluten worries. Just double-check ingredient labels to be sure.
How can I make it extra minty?
Increase the peppermint extract slightly or add a layer of crushed peppermint candies between the pudding and Cool Whip layers to boost the mint flavor without overpowering the cake.
Can I make this cake ahead of time?
Definitely! This cake is perfect for making ahead because chilling allows all those minty chocolate flavors to meld beautifully. Just prepare it the day before serving and keep it refrigerated until ready to enjoy.
Final Thoughts
There is something truly special about the Andes Mint Poke Cake Recipe that makes it a standout dessert in any gathering. Rich, creamy, and delightfully minty, it hits all the right notes without any fuss. I can’t recommend it enough for your next potluck, holiday dinner, or cozy night in. Give it a try—you’re going to love how effortlessly impressive it turns out!
Print
Andes Mint Poke Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Andes Mint Poke Cake is a delicious chocolate dessert infused with peppermint flavor. Moist chocolate cake is baked, cooled, and then poked with holes to allow a creamy chocolate peppermint pudding to seep in. Topped with fluffy Cool Whip and crushed Andes mints, this cake is perfect for mint chocolate lovers looking for an easy, make-ahead treat that combines rich flavors and refreshing mint in every bite.
Ingredients
Cake Ingredients
- 1 box chocolate cake mix (plus ingredients listed on the box)
Pudding Layer
- 1 box (3.4 oz) instant chocolate pudding mix
- 2 cups milk
- 1/2 teaspoon peppermint extract
Topping
- 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 on the box instructions. Once baked, remove the cake from the oven and allow it to cool completely in the pan.
- Prepare the Pudding: In a medium bowl, whisk together the instant chocolate pudding mix, milk, and peppermint extract until smooth. Let the pudding sit for about 2 minutes until it thickens slightly to the desired consistency.
- Poke the Cake: Using the handle of a wooden spoon, gently poke holes all over the surface of the cooled cake. Be sure to space them evenly to allow the pudding to seep throughout the cake.
- Assemble: Pour the prepared chocolate peppermint pudding evenly over the cake, making sure it fills the holes. Then spread the thawed Cool Whip over the pudding layer to create a creamy, fluffy topping.
- Add Toppings: Sprinkle the crushed Andes mints evenly over the Cool Whip layer for a crunchy minty finish. Add extra crushed mints as garnish if desired.
- Chill: Refrigerate the assembled cake for at least 2 hours to let the pudding set and the flavors meld beautifully.
- Serve: Slice the cake into 12 servings and serve chilled for the best refreshing mint chocolate experience.
Notes
- Allowing the cake to cool completely before poking prevents the pudding from melting.
- Use full-fat milk for richer pudding texture, but any milk will work.
- To crush Andes mints easily, place them in a sealed plastic bag and gently crush with a rolling pin.
- The cake is best served chilled but can be stored covered in the fridge for up to 3 days.
- For an extra minty touch, add a few drops more peppermint extract according to taste.
