Mint Poke Cake

Name: Mint Poke Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: European, American
Ingredients: 1 box chocolate cake mix; 1 cup water; 1/2 cup vegetable oil; 3 eggs; 2 1/2 tsp peppermint extract; 3.4 ounce box Chocolate instant pudding (not the cook and serve, make sure the box says Instant); 1 3/4 cups cold milk, 2% or whole; 2- 8 ounce containers of cool whip; 1 can sweetened condensed milk; Green gel food coloring; Andes mint candies

11 steps

Prep:20minCook:25min

Andes Mint Poke Cake is a fudgy chocolate cake topped with a minty Cool Whip and Andes mint candies. This easy poke cake is perfect for St Patrick’s Day or for anyone who loves mint desserts! Get more details on my blog with the link above.

Updated at: Mon, 26 Feb 2024 20:00:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories311.3 kcal (16%)

Total Fat13.7 g (20%)

Carbs43.5 g (17%)

Sugars31.4 g (35%)

Protein5.3 g (11%)

Sodium393.1 mg (20%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

1 boxchocolate cake mix

1 cupwater

½ cupvegetable oil

3eggs

2 ½ tsppeppermint extract

3.4 ounceChocolate instant pudding

box, not the cook and serve, make sure the box says Instant

1 ¾ cupsmilk

cold, 2% or whole

2 ouncecool whip

containers

1can sweetened condensed milk

green gel food coloring

mint candies

Instructions

Step 1

Preheat oven to 350°F.

Step 2

Prepare the cake mix according to the package directions using the water, eggs and vegetable oil and 2 teaspoons of peppermint extract.

Step 3

Pour cake batter into a greased 9x13 baking dish. Bake 22-28 minutes. Let the cake cool 5 minutes.

Step 4

Using the handle of a wooden spoon poke about 50 holes in the cake 1 inch apart. Go 3/4 of the way into the cake, not all the way through.

Step 5

Warm the sweetened condensed in a bowl in the microwave for 30 seconds until pourable.

Step 6

Evenly pour over the cake into all of the holes.

Step 7

Let the cake cool completely.

Step 8

Meanwhile prepare the pudding. Using an electric mixer, beat together the milk and chocolate pudding for 3-4 minutes until the pudding is thickened. Pour the mixture evenly over the cooled cake. Refrigerate at least 1 hour for the pudding to set.

Step 9

Add green food coloring and 1/2 tsp peppermint extract to the cool whip and stir until the food coloring is well incorporated. Spread over the cake.

Step 10

Garnish with chopped Andes candies. Cut into slices and serve. Refridgerate leftovers.

Step 11

Perfect to make the day before.

View on stephreallife.com

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