Description

This Andes Mint Poke Cake is a rich and indulgent chocolate dessert infused with refreshing peppermint flavor. It features a moist chocolate cake base baked to perfection, generously poked and filled with creamy chocolate peppermint pudding, topped with fluffy Cool Whip and a crunchy sprinkle of crushed Andes mints. Perfectly chilled, it offers a delightful combination of textures and tastes that make it a holiday favorite or a festive treat any time of year.

Ingredients

Scale

Cake

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

Pudding Filling

1 box (3.4 oz) instant chocolate pudding mix
2 cups milk
1/2 teaspoon peppermint extract

Toppings

1 container (8 oz) Cool Whip, thawed
1 cup crushed Andes mints (plus more for garnish)

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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 for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake 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 mixture sit for approximately 2 minutes to thicken slightly.
Poke the Cake: Using the handle of a wooden spoon, poke holes all over the cooled chocolate cake to allow the pudding to seep into the cake layers for added moisture and flavor.
Assemble: Pour the prepared peppermint chocolate pudding evenly over the entire cake, making sure to fill all the holes. Spread it gently but thoroughly so the pudding penetrates the cake well.
Add Cool Whip: Spread the thawed Cool Whip evenly over the pudding layer to create a light and creamy topping.
Add Toppings: Sprinkle 1 cup of crushed Andes mints generously over the Cool Whip layer, then garnish with additional crushed Andes mints if desired for extra texture and minty flavor.
Chill: Refrigerate the cake for at least 2 hours to let all the flavors meld together and to allow the pudding and topping to set nicely.
Serve: Slice the chilled cake into 12 servings and serve cold for a refreshing, chocolaty dessert experience.

Notes

Make sure the cake is completely cool before poking and adding the pudding to prevent it from melting the pudding layer.
You can substitute Cool Whip with homemade whipped cream for a fresh dairy alternative.
For a stronger peppermint flavor, add an additional 1/4 teaspoon of peppermint extract—but be careful not to overpower the chocolate.
Store the cake covered in the refrigerator for up to 3 days for best freshness.
This cake works well as a make-ahead dessert for holiday parties or special occasions.