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Andes Mint Poke Cake: The Ultimate Chocolate Mint Dessert

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Andes Mint Poke Cake is a rich and moist chocolate cake infused with creamy mint filling and topped with whipped topping and crushed Andes mint candies. This easy dessert is perfect for holidays, parties, potlucks, and family gatherings.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Ingredients

Scale
  • 1 box chocolate cake mix
  • 3 eggs
  • Water as directed on package
  • Vegetable oil as directed on package
  • 14 ounces sweetened condensed milk
  • 1 teaspoon mint extract
  • Green food coloring (optional)
  • 8 ounces whipped topping
  • 1 1/2 cups Andes mint candies, chopped
  • 1/4 cup chocolate syrup (optional)
  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Preheat oven according to cake mix instructions.
  2. Prepare cake batter and pour into a greased 9×13-inch baking pan.
  3. Bake according to package directions.
  4. Allow cake to cool slightly.
  5. Poke holes across the cake using the handle of a wooden spoon.
  6. Mix sweetened condensed milk with mint extract and optional food coloring.
  7. Pour mixture evenly over the cake.
  8. Allow filling to soak into the holes.
  9. Refrigerate for at least 1 hour.
  10. Spread whipped topping evenly over the cake.
  11. Sprinkle chopped Andes mints over the top.
  12. Add optional toppings if desired.
  13. Chill until ready to serve.
  14. Slice and enjoy.

Notes

  • Chill overnight for the best flavor.
  • Use fresh Andes mints for optimal taste.
  • Poke plenty of holes for maximum filling absorption.
  • Store covered in the refrigerator.
  • Can be frozen for up to 2 months.
  • Use a sharp knife for clean slices.
  • Add extra Andes candies before serving.
  • Perfect for Christmas and St. Patrick’s Day.
  • Do not overbake the cake.
  • Serve chilled for best results.

Nutrition

Find it online: https://recipeshots.com/andes-mint-poke-cake/