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Andes Mint Poke Cake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Andes Mint Poke Cake is a luscious chocolate dessert featuring moist chocolate cake infused with peppermint-flavored chocolate pudding, topped with creamy Cool Whip and crushed Andes mints for a refreshing minty crunch. Perfect for mint and chocolate lovers seeking a festive, easy-to-make treat.

Ingredients

Scale

Cake

  • 1 box chocolate cake mix (plus ingredients listed on the box)

Pudding Mixture

  • 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

  1. 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, usually about 30–35 minutes. Allow the cake to cool completely before moving to the next step.
  2. Prepare the Pudding: In a medium bowl, whisk together the instant chocolate pudding mix, milk, and peppermint extract until smooth and well combined. Let the pudding sit for approximately 2 minutes to thicken slightly.
  3. Poke the Cake: Using the handle of a wooden spoon or a similar tool, poke holes evenly all over the cooled cake, going about halfway through the cake without cutting all the way through.
  4. Assemble: Pour the prepared peppermint chocolate pudding evenly over the cake, making sure it fills all the holes to maximize flavor throughout. Then, spread the thawed Cool Whip gently over the pudding layer to create a creamy topping.
  5. Add Toppings: Sprinkle 1 cup of crushed Andes mints all over the Cool Whip layer, adding extra crushed mints for garnish if desired. This adds the signature refreshing mint chocolate crunch to the cake.
  6. Chill: Refrigerate the cake for at least 2 hours to allow the pudding to set and the flavors to meld together perfectly.
  7. Serve: Slice the cake into 12 servings and enjoy chilled for a delightful mint-chocolate dessert experience.

Notes

  • For best results, ensure the cake is fully cooled before poking and adding the pudding layer to avoid melting the pudding.
  • If Andes mints are unavailable, substitute with other mint chocolate candies.
  • Thaw Cool Whip completely before spreading to achieve a smooth topping.
  • Store leftovers covered in the refrigerator for up to 3 days.

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Find it online: https://comfortmealsmadeeasy.com/andes-mint-poke-cake-recipe/