Why You’ll Love This Recipe

This dessert delivers a decadent combination of rich chocolate cake and refreshing mint flavor in one unforgettable treat. The “poke cake” method means warm fudgy sauce seeps into holes poked across the cake, creating moistness and gooey texture. A fluffy mint-whipped cream topping plus chopped Andes mint chocolates add crunch, visual appeal, and that signature mint-chocolate taste. Ideal for chocolate-mint lovers and perfect for occasions like St. Patrick’s Day or any time you’re craving something a little indulgent but still fun.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box chocolate cake mix (plus the eggs, oil and water called for on the box)
1 (12 oz) jar hot fudge sauce
1 (3.4 oz) package instant chocolate pudding mix
2 cups whole milk
2 cups heavy whipping cream
⅓ cup granulated sugar
½ teaspoon mint extract
A few drops green food coloring (optional)
1 cup chopped Andes mint candies

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Prepare the chocolate cake mix according to the box instructions (using the required eggs, oil, water). Pour the batter into the prepared dish and bake until a toothpick inserted in the center comes out clean.
Immediately after removing the cake from the oven, use the handle of a wooden spoon (or a large straw) to poke holes about 1 inch apart all across the top of the warm cake.
Warm the hot fudge sauce slightly (30 seconds in the microwave) so it’s pourable. Pour the hot fudge evenly over the cake, allowing some to seep into the holes.
In a medium bowl, whisk together the instant chocolate pudding mix and 2 cups of whole milk for about 2 minutes until thickened. Pour the pudding over the cake, gently pressing it into the holes where possible. Refrigerate for about 1 hour to set.
Meanwhile, whip the heavy cream in a chilled bowl until soft peaks form. Slowly add the granulated sugar and the mint extract. Continue whipping until you have stiff peaks. If desired, add a few drops of green food coloring and gently fold to blend for the mint-green tint.
Spread the mint whipped cream evenly over the chilled cake. Sprinkle the chopped Andes mint candies over the top.
Cover and refrigerate until ready to serve (best if chilled for at least another hour).

Servings and timing

This cake yields approximately 12 servings.

Prep time: about 25 minutes
Bake time: about 30 minutes
Chill time: about 1 – 2 hours before serving

Variations

Use a devil’s food or extra-dark chocolate cake mix for a richer chocolate base.
Swap the mint extract for peppermint extract, if you prefer a sharper mint taste (adjust to taste).
Instead of chopped Andes candies, top with crushed mint-chocolate cookies or mint-chocolate chips.
Make individual servings by dividing cake batter into muffin tins and following the same poke and fill method.
For a lighter version, use light whipped topping instead of heavy cream, or reduce the amount of hot fudge.
Add a layer of crushed cookies or shortbread under the whipped cream for extra texture.

Storage/Reheating

Store any leftover cake covered in the refrigerator for up to 4–5 days. Because it contains whipped cream and pudding, keep it cold and do not leave it out at room temperature for more than 2 hours. If you’d like to freeze: you may freeze an un-frosted version of the soaked cake layer (wrapped well) for up to 2 months; thaw in the refrigerator, then add the mint topping and candies just before serving.

FAQs

What kind of cake mix should I use?

You can use any standard chocolate cake mix (such as regular or devil’s food). Use the recommended eggs, oil and water listed on the box.

Can I use homemade cake instead of a cake mix?

Yes — if you prefer, bake a homemade chocolate cake in a 9×13 pan. Just be sure it bakes evenly and you can poke holes into it once it’s still warm.

Do I have to poke holes in the cake?

Yes — the “poke” technique allows the fudge and pudding to seep into the cake for moist, gooey texture and real flavor in every bite.

What if I don’t have mint extract?

You could use peppermint extract — though peppermint is stronger, so reduce to about ¼ teaspoon and adjust to taste. Without mint/peppermint extract you’ll lose the mint-chocolate flavour, so don’t skip it unless intentionally changing the flavour profile.

Can I skip the green food coloring?

Absolutely — the colour is optional and purely decorative. The cake will still taste the same without green tint.

How far in advance can I make this?

You can make the cake layer and fill it with fudge and pudding a day ahead. Wait to top with the mint whipped cream and candies closer to serving time for freshness.

Can this be frozen?

Yes, but only the soaked cake layer (without whipped topping) freezes well. Wrap tightly and freeze up to 2 months. Thaw in the fridge, then add fresh whipped cream and candies. Freezing the fully assembled cake with whipped topping will compromise texture.

Why is my whipped cream topping not holding shape?

Make sure your heavy cream is very cold, beat until stiff peaks form, and add the sugar and mint extract gradually. Also using a chilled bowl and whisk helps. If your cream is too warm it may stay loose.

Can I use a different topping instead of chopped Andes candies?

Yes — feel free to use chopped mint-chocolate cookies, mint chocolate chips, or even a layer of chocolate shavings for garnish.

Conclusion

This Mint to Be Andes Poke Cake brings together chocolate cake, decadent fudge, creamy pudding and a mint-infused whipped topping for a dessert that’s both playful and indulgent. Whether you’re serving it for a holiday, a gathering or simply satisfying a mint-chocolate craving, it’s sure to impress. With easy assembly and layers of flavour and texture, it’s a standout dessert to keep in your repertoire. Enjoy creating and sharing every delicious slice.