If you’re a fan of chocolate and mint, get ready for a treat that blends these two flavors into pure magic. The Andes Mint Poke Cake is a show-stopping dessert with a fudgy base, an irresistibly creamy mint filling, and a heavenly topping of fluffy whipped cream, drizzled fudge, and crunchy Andes mints. Every bite is a cool-and-creamy, ultra-chocolatey delight that’s perfect for holidays, parties, or any time your sweet tooth has you craving something extra special.
Ingredients You’ll Need
You’ll be amazed at how a handful of humble pantry staples and a few key finishing touches combine to make every layer of this Andes Mint Poke Cake unforgettable. Each ingredient is essential for achieving the signature moist crumb and luscious, minty finish.
- Chocolate Fudge Cake Mix: The super-moist, rich chocolate base gives the perfect background for all that minty goodness.
- Eggs, Oil, and Water (per cake mix instructions): Standard ingredients for bringing the cake mix together and achieving that tender crumb.
- Sweetened Condensed Milk: This is what sinks into the poked cake and makes it incredibly moist and indulgently sweet.
- Peppermint Extract: Just a splash infuses the cake with classic, fresh mint flavor that isn’t overpowering.
- Whipped Topping: Light and airy, this layer balances out the deep chocolate and adds a cloud-like contrast.
- Hot Fudge Sauce: For decadent, gooey chocolate ribbons on top — a swoon-worthy finishing touch.
- Chopped Andes Mints: These deliver that iconic mint-chocolate crunch and are key for flavor and visual appeal.
- Additional Andes Mints for garnish: Because you can never have too many mints crowning your dessert!
How to Make Andes Mint Poke Cake
Step 1: Bake the Chocolate Cake
Start by preheating your oven to 350°F (175°C). Prepare your chocolate fudge cake mix according to the box instructions, combining the eggs, oil, and water as directed. Pour the batter into a greased 9×13-inch baking dish and smooth the top so it bakes evenly. Bake in the center rack, usually for about 28–32 minutes, or until a toothpick inserted in the center comes out clean. The thrill of that rising chocolate cake smell is half the fun already.
Step 2: Poke and Soak
When your cake comes out of the oven, let it cool for about 10 minutes so it’s warm but not piping hot. Take the handle of a wooden spoon and gently poke holes all over the cake, spacing them about an inch apart. In a small bowl, stir together the sweetened condensed milk and peppermint extract until combined, then pour this minty magic evenly over the warm cake, letting it soak right down into the holes. You’ll see the cake turn even fudgier as it absorbs all that creamy mint.
Step 3: Cool Completely
Patience is key here! Allow the poke cake to cool completely before you add your toppings. You can set it on a rack or simply let it sit at room temperature. If you’re in the midst of a hot day or short on time, tuck it into the fridge to speed things up. This step ensures the whipped topping will glide on smoothly without melting.
Step 4: Top with Whipped Cream and Fudge
Once your cake is fully cooled, it’s time to layer on the fun. Spread the whipped topping evenly over the entire surface of the cake, making sure to cover it right up to the edges. Warm the hot fudge sauce just enough to make it pourable, then drizzle it generously all over the whipped topping. This chocolate-meets-mint combo is where Andes Mint Poke Cake really starts to look irresistible.
Step 5: Add Andes Mints and Chill
Sprinkle your chopped Andes mints evenly on top so every slice is kissed with that minty crunch. Slide the cake into the refrigerator for at least one hour to chill and set. This helps all the flavors meld and makes slicing (and serving) clean, beautiful pieces a breeze.
Step 6: Garnish and Serve
Just before serving, feel free to add extra whole or chopped Andes mints as a garnish for that extra wow factor. The moment you dig in, you’ll see exactly why Andes Mint Poke Cake is always the first dessert to disappear—creamy, decadent, and loaded with minty freshness!
How to Serve Andes Mint Poke Cake
Garnishes
The best finishing touch for Andes Mint Poke Cake is a generous scattering of chopped Andes mints on top, but why stop there? Add an extra flourish with chocolate shavings, a sprig of fresh mint, or even a drizzle of extra hot fudge or melted white chocolate to make the top look even more festive and inviting.
Side Dishes
While this dessert is definitely the star of any dessert table, it pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream for added indulgence. For a refreshing contrast, serve with a simple fruit salad—strawberries, raspberries, or sliced kiwi add brightness that complements the chocolate-mint flavors.
Creative Ways to Present
Don’t just stop at serving squares on a plate! You can cut the Andes Mint Poke Cake into mini bars or cubes and arrange them on a tiered dessert tray for parties. Try serving individual portions in small mason jars for a fun, portable treat at picnics or potlucks. For holidays, use themed sprinkles or colored whipped topping to give your cake some seasonal flair.
Make Ahead and Storage
Storing Leftovers
Leftovers (if you have any!) of Andes Mint Poke Cake can be covered tightly with plastic wrap or transferred to an airtight container. Store it in the refrigerator, where it will keep beautifully for up to four days. The flavors actually deepen and meld together over time, so it’s just as dreamy on day two or three.
Freezing
You can absolutely freeze Andes Mint Poke Cake, making it perfect for planning ahead! Once fully assembled and chilled, cut the cake into individual slices, wrap each tightly in plastic wrap and foil, and pop them in the freezer. They’ll keep for up to three months. Thaw overnight in the refrigerator and they’ll taste just as delicious as the day you made them.
Reheating
There’s really no need to reheat this treat—it’s at its best served chilled. However, if you prefer it slightly warmer or want to revive it straight from the fridge, let your piece sit at room temperature for 10–15 minutes before enjoying. This will soften the cake a bit and help the flavors shine.
FAQs
Do I have to use chocolate fudge cake mix?
While chocolate fudge cake mix gives the richest, most decadent base, you can easily swap in a regular chocolate or even devil’s food cake mix if that’s what you have on hand. Just make sure it’s a sturdy, moist variety to soak up all that delicious filling!
Can I make Andes Mint Poke Cake the day before?
Absolutely! In fact, letting the cake chill overnight only makes it better, as the flavors intensify and everything sets up perfectly. This makes it a fantastic make-ahead dessert for entertaining or busy holidays.
Can I use homemade whipped cream instead of whipped topping?
You sure can! If you’d rather use homemade whipped cream, whip up about 2 cups of heavy cream with a bit of powdered sugar and vanilla until stiff peaks form. Just keep in mind it’s best to serve within a day or two, as homemade whipped cream can lose its structure faster than store-bought topping.
How do I make it extra minty?
For a big minty boost, stir additional crushed Andes mints or even a touch more peppermint extract right into the whipped topping before spreading it over the cake. Garnishing with extra mints also amps up both flavor and presentation.
Is Andes Mint Poke Cake suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as written! Just check the specific brands of cake mix and whipped topping you use to make sure they fit any dietary preferences or requirements you have.
Final Thoughts
Andes Mint Poke Cake is more than just a dessert—it’s a celebration of two classic flavors coming together in total harmony. It’s so simple to make, yet the result is something friends and family will rave about for days. Don’t wait for a holiday to treat yourself to this crowd-pleaser; try it soon and enjoy every cool, chocolatey, minty bite!
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Andes Mint Poke Cake Recipe
- Total Time: 1 hour 45 minutes (includes chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the refreshing combination of chocolate and mint with this delightful Andes Mint Poke Cake. A moist chocolate fudge cake soaked in peppermint sweetened condensed milk, topped with whipped cream, hot fudge, and Andes mints.
Ingredients
Cake:
- 1 box chocolate fudge cake mix (plus ingredients listed on box: eggs, oil, water)
Topping:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 teaspoon peppermint extract
- 1 (8-ounce) container whipped topping (such as Cool Whip)
- 1 cup hot fudge sauce
- 1 cup chopped Andes mints
- additional Andes mints for garnish
Instructions
- Prepare Cake: Preheat oven to 350°F (175°C). Prepare cake mix as per package instructions. Bake in a greased 9×13-inch dish for 28-32 minutes.
- Poke Holes: Cool cake for 10 minutes, then poke holes using a wooden spoon handle.
- Prepare Topping: Mix sweetened condensed milk with peppermint extract. Pour over warm cake.
- Finish: Cool cake completely. Spread whipped topping, drizzle with fudge sauce, sprinkle Andes mints. Chill before serving. Garnish with more mints.
Notes
- For extra minty flavor, add crushed Andes mints to the whipped topping before spreading.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
