Chocolate Mint Poke Cake

My Chocolate Mint Poke Cake is so delicious and so moist – it has just the right balance of chocolate and mint! You will love making it because it’s so simple. :)

Chocolate Mint Poke Cake 5451

Poke cakes are great for taking to picnics and such during the warm months. They travel well, they keep well and the flavor combos are endless. Playing with different flavors is always so much fun.

This Chocolate Mint Poke Cake is sure to please! With a few short steps you can take a boxed cake mix and make it really, really good!

Put this Chocolate Mint Poke in front of your family/friends and I guarantee you they will love it!


The chocolate mint pudding you see poking out is absolutely delicious with just the right amount of chocolate and mint flavor in each bite!

I like to use 1 cup of coffee creamer (girl scout thin mints flavor) and 1 cup of milk. But if you don’t want to use coffee creamer you can always add a little mint extract your milk instead.


Poke cakes in general are kind of a gooey, messy cake – but that’s exactly what makes them so wonderful!


I used 1 cup of hot fudge sauce, but you easily use 1- 1/4 or 1-1/2 cups if would like.


Chocolate Mint Poke Cake

Ingredients:                                                                                                       Chocolate Mint Poke Cake 5451

1 box chocolate cake mix (with ingredients)

1/2 cup Andes crème de menthe baking chips

1 box (3.9 oz.) instant chocolate pudding mix

1 cup milk

1 cup girl scouts thin mints coffee creamer

1 cup hot fudge sauce

16 oz. Cool Whip or non-dairy topping

1/2 teaspoon mint extract (optional)

green food coloring

6-8 chopped Cool Mint Oreos, chopped to desired consistency


1. Prepare cake mix according to package instructions, fold in Andes baking chips. Bake according to package instructions for a 13 x 9 cake.

2. In a medium bowl, whisk together the pudding mix with milk and thin mint coffee creamer. Or you can use just milk and add 1/4-1/2 teaspoon mint extract to the milk. Remove cake from oven and immediately poke holes over the entire top. I use anything round for this, like the handle of a wooden spoon.

Allow the pudding to soft-set for 5 minutes at room temperature. Pour the pudding mix over the cake while warm. Warm the hot fudge sauce so it’s pourable, but not steaming hot. Pour/spread the hot fudge sauce over the top of the cake. Some of the pudding and hot fudge sauce is going to settle into the holes of the cake, that’s exactly what you want.

3. In a larger bowl, fold the Cool Whip with a couple of drops of food coloring. Spread over cake and sprinkle with chopped Cool Mint Oreos. Refrigerate cake for at least 4 hours, overnight is even better.

Makes 16 servings.

Do you love Chocolate and Mint together? Here are a couple of my favorites:

2014-03-14-017 CMISC

Chocolate Mint Ice Cream Sandwich Cake is a definite must in my book!

2015-03-04-4771 Mint Oreo Truffles

Mint Oreo Truffles are perfect when you’re craving something covered in chocolate!

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