If you’ve ever dreamed of a dessert that beautifully blends refreshing mint and dreamy chocolate, Andes Mint Poke Cake is always the answer! This festive treat takes everything you love about classic chocolate cake and infuses it with creamy mint flavor, decadent fudge, and the unmistakable crunch of Andes mints. It’s the kind of irresistible dessert that has everyone asking for seconds, whether you’re serving it at a holiday potluck or treating yourself on a weeknight. The best part? It’s incredibly easy—so you can create a showstopping cake without hours in the kitchen.
Ingredients You’ll Need
The magic of Andes Mint Poke Cake is in how a handful of simple ingredients can create something so spectacular. Each one brings its own delicious character, and together, they give you that signature velvety texture and minty chocolate punch that keeps everyone coming back for more.
- Chocolate cake mix: The ultimate shortcut! Choose your favorite brand and let it be the pillowy base that soaks up all the luscious fillings.
- Eggs, oil, and water (as directed): These are essential for mixing up the cake base—just follow your cake mix instructions for amounts.
- Sweetened condensed milk: This ensures every bite is ultra-moist and sweet—don’t skip it!
- Hot fudge sauce, warmed: A river of chocolatey richness that fills the cake’s holes—warm it so it pours easily.
- Peppermint extract: Just a little gives the cake that signature cool, refreshing flavor that makes Andes Mint Poke Cake so memorable.
- Whipped topping, thawed: Dreamy, cloud-like, and the perfect creamy finish on top of all that decadence.
- Chopped Andes mints (plus extra for garnish): The star of the show! Chopped mints add both color and texture, while extra pieces on top make each slice look extra special.
How to Make Andes Mint Poke Cake
Step 1: Bake the Chocolate Cake
Get started by preheating your oven to 350°F (175°C). Prepare the chocolate cake mix as directed on the box, combining it with the required eggs, oil, and water. Pour the batter into a well-greased 9×13-inch baking dish, then bake according to the package instructions. Once done, take the cake out of the oven and let it cool for about 10 minutes—just enough for it to set but still be warm and ready to soak up all the delicious fillings.
Step 2: Poke the Holes
Now comes the fun part! Use the handle of a wooden spoon (or something similar) to poke holes all over the cake, spacing them about an inch apart. Don’t be shy here—the more evenly and deeply you poke, the more the filling can seep in, giving that classic Andes Mint Poke Cake texture and flavor.
Step 3: Mix and Pour the Minty Filling
In a small bowl, stir together the sweetened condensed milk, warmed hot fudge sauce, and peppermint extract until everything’s beautifully smooth. Take a moment to savor that heavenly aroma! Slowly pour this mixture over the cake, making sure it seeps down into all the holes. This is where the magic happens—the cake soaks up all that mint-chocolate goodness, staying moist and flavorful.
Step 4: Cool and Frost
Let the cake cool completely in the pan to help it set up nicely and prevent the whipped topping from melting. Once the cake is cool, gently spread the thawed whipped topping evenly over the surface, creating a thick, fluffy blanket that’s impossible to resist.
Step 5: Top with Andes Mints and Chill
Finish by sprinkling the chopped Andes mints generously over the whipped topping, and add a few extra pieces if you want some extra wow-factor when serving. Pop the cake in the refrigerator for at least two hours (longer is even better!), so the flavors can meld and the poke cake becomes perfectly chilled and sliceable.
How to Serve Andes Mint Poke Cake
Garnishes
This cake basically deserves its own confetti parade! Sprinkle extra chopped Andes mints or arrange full pieces in neat rows for a dazzling look. A tiny drizzle of chocolate sauce or even a scattering of festive sprinkles on top adds a party-ready touch. If you’re feeling extra, a fresh mint leaf on each slice can make your Andes Mint Poke Cake look like it came straight from a bakery.
Side Dishes
Since Andes Mint Poke Cake is rich and decadent, keep side dishes simple and light. A scoop of vanilla or mint chip ice cream makes a classic pairing, and a platter of fresh berries adds a refreshing, tangy contrast. If you’re throwing a holiday party, serve it with strong coffee or a creamy peppermint hot cocoa for the perfect finishing touch.
Creative Ways to Present
Think beyond the basics—this cake loves a little excitement! You can cut it into small squares for a fun, bite-sized dessert tray, or layer individual slices into parfait glasses with extra whipped topping and mints for a sophisticated layered treat. For parties, try using festive cupcake liners for grab-and-go Andes Mint Poke Cake cups that are both fun and portioned for easy sharing.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Andes Mint Poke Cake tightly with plastic wrap or foil and refrigerate. The cake stays fabulously moist for up to four days, and the flavors actually get even better as they have more time to mingle. It’s a no-stress dessert you can make in advance and enjoy all week!
Freezing
Need to save cake for later? You can freeze individual slices or the entire cake (without the whipped topping for best texture) by wrapping it tightly in plastic wrap and placing in an airtight container. Thaw overnight in the fridge, then add whipped topping and chopped Andes mints just before serving. This way, your Andes Mint Poke Cake is always ready for a sweet craving!
Reheating
Although Andes Mint Poke Cake is best served chilled, if you like a slightly softer texture, let it sit at room temperature for about 15 minutes before serving. There’s no need to heat it in the microwave—the cake is designed to be rich, creamy, and perfectly refreshing straight from the fridge.
FAQs
Can I use homemade chocolate cake instead of a mix?
Absolutely! If you have a favorite homemade chocolate cake recipe, use it as the base for your Andes Mint Poke Cake. Just make sure to bake it in a 9×13-inch pan and follow the rest of the steps as written.
What can I substitute for Andes mints?
If you can’t find Andes mints, you can use any type Dessert. The texture and minty-chocolate flavor are key!
How do I make the mint flavor stronger or milder?
Feel free to adjust the peppermint extract to your personal taste. For a bold minty punch, add an extra ¼ teaspoon to the filling or even the whipped topping. For a subtler flavor, use just a scant teaspoon in total.
Can this cake be made dairy-free?
With a few tweaks, yes! Use a dairy-free cake mix, coconut condensed milk, and dairy-free hot fudge and whipped topping. Substitute a dairy-free mint chocolate for the Andes mints. The result will still be a rich, minty treat everyone can enjoy.
Does Andes Mint Poke Cake travel well?
It sure does! Cover your baking dish tightly and keep the cake chilled until arriving at your event. Because it’s so moist and sturdy, Andes Mint Poke Cake holds up beautifully at potlucks, family gatherings, or holiday feasts.
Final Thoughts
Don’t wait for a special occasion to enjoy Andes Mint Poke Cake—it’s the kind of dessert that turns any day into a celebration. Invite some friends, grab a few simple ingredients, and share a cake that always earns rave reviews. One luscious bite and you’ll see why this minty, chocolate delight is an instant classic!
Print
Andes Mint Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the refreshing minty goodness of Andes Mint Poke Cake. A decadent chocolate cake infused with peppermint, soaked in sweetened condensed milk and fudge, topped with creamy whipped topping and Andes mint pieces.
Ingredients
Cake:
- 1 box chocolate cake mix (plus eggs, oil, and water as directed)
Poke Mixture:
- 1 (14 oz) can sweetened condensed milk
- 1 cup hot fudge sauce, warmed
- 1 teaspoon peppermint extract
Topping:
- 1 (8 oz) tub whipped topping, thawed
- 1 cup chopped Andes mints (plus extra for garnish)
Instructions
- Prepare Cake: Preheat oven to 350°F (175°C). Prepare chocolate cake mix as directed in a 9×13-inch baking dish. Let cool for 10 minutes.
- Poke Holes: Use a wooden spoon handle to poke holes all over the cake. Mix sweetened condensed milk, hot fudge sauce, and peppermint extract. Pour over the cake.
- Add Topping: Cool cake completely, spread whipped topping over the top. Sprinkle with Andes mints. Chill for at least 2 hours before serving.
Notes
- For a stronger mint flavor, add an extra ¼ teaspoon peppermint extract to the topping.
- This cake tastes even better the next day.
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