Andes Mint Poke Cake

Andes Mint Poke Cake is the perfect marriage of rich chocolate and refreshing mint in one stunning dessert! This crowd-pleasing cake features a moist chocolate base soaked with hot fudge, layered with creamy chocolate pudding, and topped with fluffy mint whipped cream and crunchy Andes mints.

Why You’ll Love This Recipe

Rich, chocolatey dessert infused with cool mint flavor in every bite. The moist chocolate cake is poked and filled with a creamy mint mixture, then topped with fluffy whipped topping and crushed Andes mints for a refreshing, decadent finish. Easy to make and perfect for gatherings or holidays, it’s a crowd pleasing treat for any chocolate-mint lover

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Ingredient List

For the Cake Base:

• 1 box chocolate cake mix
• Ingredients listed on the cake mix box (typically 3 eggs, 1/2 cup oil, and 1 cup water)

For the Chocolate Filling:

• 1 jar hot fudge sauce (about 12–13 ounces)
• 1 package instant chocolate pudding mix (3.9 ounces)
• 2 cups cold milk

For the Mint Whipped Topping:

• 2 cups heavy whipping cream (cold)
• 1/3 cup granulated sugar
• 1/2 teaspoon mint extract
• Green food coloring (just a few drops)

For Garnish:

• 1 cup chopped Andes mint candies (plus extra for topping if you’re like me and can’t get enough!)

Friendly Notes: You can use any brand of chocolate cake mix you love. For the pudding, I prefer Jell-O brand instant chocolate pudding. And don’t skip the mint extract – that’s what makes this cake taste like those beloved Andes mints!

Why These Ingredients Work

The boxed cake mix gives us a foolproof chocolate base that’s perfectly moist every time. The hot fudge sauce is key here – it’s thick enough to pool in those poked holes without making the cake soggy, and it adds an extra layer of rich chocolate flavor that takes this from good to AMAZING.

The instant chocolate pudding creates a creamy middle layer that sets up beautifully and adds another dimension of chocolate. Using cold milk helps it thicken quickly and properly.

Now, the heavy whipping cream is non-negotiable for that fluffy, stable topping. It whips up into gorgeous peaks and holds its shape in the fridge. The mint extract brings that refreshing coolness, while the green food coloring makes it look just like those iconic Andes candies.

And speaking of which, the chopped Andes mints on top provide that satisfying crunch and tie the whole dessert together!

Essential Tools and Equipment

• 9×13-inch baking dish
• Mixing bowls (at least 3)
• Electric mixer or whisk (for the whipped cream)
• Wooden spoon handle or the handle of a thick utensil (for poking holes)
• Measuring cups and spoons
• Whisk (for the pudding)
• Spatula or offset spatula (for spreading)

How To Make Andes Mint Poke Cake

Step 1: Prep and Bake the Cake

Preheat your oven to 350°F and grease a 9×13-inch baking dish really well. I like to use baking spray with flour – it makes cleanup so much easier! Prepare your chocolate cake mix according to the package directions. Pour that beautiful batter into your prepared pan and bake for 20–25 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 2: Poke and Fill with Hot Fudge

Here’s where the magic happens! While your cake is still warm (this is IMPORTANT!), use the handle of a wooden spoon to poke holes all over the surface. I’m talking LOTS of holes – about 1 inch apart. Don’t be shy! The more holes, the more fudgy goodness gets inside.

Warm your hot fudge sauce in the microwave for about 30 seconds until it’s pourable but not scalding hot. Pour it evenly over the entire cake, using a spoon to help it find its way into all those holes. Let the cake cool completely at room temperature.

Step 3: Make and Add the Pudding Layer

In a medium bowl, whisk together your instant chocolate pudding mix and 2 cups of COLD milk. Whisk vigorously for a full 2 minutes – this is crucial for getting that perfect thick consistency! Once it starts to thicken, immediately spread it evenly over your cooled cake. Pop the whole thing in the refrigerator for about 1 hour to let that pudding set up nice and firm.

Step 4: Whip Up the Mint Topping

In a large bowl (I chill mine first for best results!), pour in your cold heavy whipping cream. Using an electric mixer, beat on medium speed until soft peaks start to form. Gradually add the sugar and mint extract, then continue whipping until you get stiff peaks – the cream should stand up proudly when you lift the beaters!

Step 5: Color and Spread

Add just a few drops of green food coloring to your whipped cream. Start with 2–3 drops and gently fold it in until you reach that pretty mint-green color. You want it to look like Andes mints! Spread this gorgeous mint cloud evenly over your chilled pudding layer.

Step 6: Top with Andes Mints

Sprinkle those chopped Andes mint candies generously over the top. I like to cover the whole surface – it looks beautiful and every bite gets that chocolate-mint crunch!

Step 7: Chill and Serve

Refrigerate your cake for at least another hour before serving, or overnight if you’re making it ahead. The longer it chills, the better the flavors meld together!

You Must Know

The cake MUST be warm when you pour the hot fudge – this allows it to soak deep into those holes. If the cake is cold, the fudge will just sit on top! Also, make sure your milk is cold when making the pudding, or it won’t thicken properly. And here’s a big one: whip that cream to stiff peaks! Soft peaks will weep and deflate overnight.

Personal Secret: I always chill my mixing bowl and beaters in the freezer for 10 minutes before whipping cream. It makes the cream whip up faster and hold its shape better. Game changer!

Pro Tips & Cooking Hacks

• Use a meat thermometer: If you’re not sure if your cake is done, the internal temp should be around 200–205°F.
• Poke hole pattern: I like to poke holes in a grid pattern so the fudge distributes evenly throughout.
• Fudge temperature matters: If your fudge is too hot, it can make the cake soggy. Warm, not boiling!
• Stabilized whipped cream: If you’re making this more than a day ahead, add 1 teaspoon of unflavored gelatin to your whipped cream to keep it from weeping.
• Skip the green: If you want it to look more elegant, leave the whipped cream white!
• Mint level control: Start with 1/4 teaspoon mint extract if you’re nervous. You can always add more, but you can’t take it away!

Flavor Variations / Suggestions

Peppermint Poke Cake: Swap the mint extract for peppermint extract and use crushed candy canes or peppermint bark on top. Perfect for the holidays!

White Chocolate Mint: Use a white cake mix and white chocolate pudding instead of chocolate. Still add the mint whipped cream and Andes mints.

Grasshopper Pie Cake: Add a few drops of crème de menthe to the whipped cream for an adults-only version with extra mint punch.

Double Chocolate: Skip the mint entirely and make chocolate whipped cream by adding 2 tablespoons of cocoa powder to the whipped cream. Top with chocolate chips or chopped chocolate bars.

Mocha Mint: Add 1 tablespoon of instant espresso powder to your cake mix for a coffee-chocolate-mint combo.

Make-Ahead Options

This cake is a make-ahead DREAM! You can bake the cake, add the fudge and pudding layers, cover tightly with plastic wrap, and refrigerate for up to 2 days before adding the whipped topping. Just add the mint whipped cream and Andes candies the day you plan to serve.

You can also make the entire cake 1–2 days ahead. It actually gets better as it sits because all those layers really come together! Just keep it covered in the fridge.

Freezing: I don’t recommend freezing this cake once it’s assembled because the whipped cream and pudding textures change. But you can freeze the baked, fudge-filled cake (without pudding or topping) for up to 2 months. Thaw in the fridge, then continue with the pudding and whipped cream layers.

Recipe Notes & Baker’s Tips

• The cake will be very moist from all that hot fudge, so don’t worry if it seems “wet” – that’s exactly what you want!
• Use INSTANT pudding, not cook-and-serve. Cook-and-serve won’t set properly in this recipe.
• If you don’t have a wooden spoon handle, you can use a chopstick, the handle of a thick whisk, or even a straw (though you’ll need to make more holes).
• The cake cuts cleanest when it’s been chilled for at least 2 hours and you use a sharp knife wiped clean between cuts.
• For perfect portions, cut into 12 squares (3 rows by 4 rows).

Serving Suggestions

This Andes Mint Poke Cake is perfect for:

• Potlucks and parties – it feeds a crowd and travels well
• St. Patrick’s Day – that green topping is festive!
• Summer BBQs – it’s refreshing and stays chilled
• After-dinner dessert – just like an Andes mint, it’s the perfect finish to a meal

Serve it straight from the pan (no need to plate it fancy!), and if you really want to go over the top, add a scoop of vanilla ice cream or a drizzle of chocolate sauce on each piece. A sprig of fresh mint makes a gorgeous garnish too!

How to Store Your Andes Mint Poke Cake

Refrigerator: Cover the cake tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. The whipped cream topping holds up beautifully!

Freezer: As mentioned, I don’t recommend freezing the assembled cake. But you can freeze just the cake layer (with hot fudge) for up to 2 months. Wrap it very well in plastic wrap and then aluminum foil.

Reheating: This cake is meant to be served cold! Don’t reheat it. Just take it out of the fridge about 5–10 minutes before serving so it’s not ice cold.

Allergy Information

Contains: Dairy (milk, cream), eggs, wheat/gluten, soy (in chocolate)

Dairy-Free Option: Use a dairy-free cake mix, coconut cream for the whipped topping (chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip), and dairy-free chocolate pudding with non-dairy milk. Use dairy-free Andes-style mints or chocolate chips.

Gluten-Free: Use a gluten-free chocolate cake mix (like King Arthur or Bob’s Red Mill) and ensure your pudding mix and other ingredients are certified gluten-free.

Egg-Free: Many boxed cake mixes can be made egg-free using flax eggs or applesauce – check your package instructions.

Questions I Get Asked A Lot

Can I use homemade whipped cream that I make ahead of time?

Fresh whipped cream is always best, but if you need to make it ahead, add 1 teaspoon of unflavored gelatin (dissolved in 1 tablespoon of warm water, then cooled) to stabilize it. This will keep it from weeping or deflating for 2–3 days!

My pudding layer looks lumpy – what went wrong?

This usually happens when the milk isn’t cold enough or you didn’t whisk vigorously for the full 2 minutes. The pudding needs that action to properly dissolve and thicken! Next time, chill your bowl and whisk, and use milk straight from the fridge.

Can I make this without food coloring?

Absolutely! The food coloring is just for aesthetics. The cake will taste exactly the same with white whipped cream. Some people actually prefer it that way – it looks more elegant!

What if I don’t have hot fudge sauce?

You can use chocolate ganache (1 cup chocolate chips melted with 1/2 cup heavy cream) or even melted chocolate chips mixed with a little butter. Just make sure whatever you use is pourable and warm when it goes on the cake!

How do I keep the whipped cream from getting watery?

Make sure you whip it to STIFF peaks (not soft peaks), keep the cake refrigerated at all times, and don’t add the whipped cream layer too far in advance – 24 hours ahead is perfect. Using the gelatin trick I mentioned earlier also helps!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Andes Mint Poke Cake turned out.