Can I make Andes Mint Poke Cake ahead of time?

Yes, Andes Mint Poke Cake is actually better when made ahead. Preparing it the day before serving allows the hot fudge and chocolate pudding to fully soak into the cake, creating a richer and more moist texture. Store it tightly covered in the refrigerator until ready to serve. Add the chopped Andes candies just before serving for the best texture.

How should I store Andes Mint Poke Cake?

Because this Andes Mint Poke Cake contains pudding and whipped cream, it must be stored in the refrigerator. Keep it covered with plastic wrap or in an airtight container for up to four days. Do not leave it at room temperature for more than two hours, as the dairy components can spoil.

Can I use homemade cake instead of cake mix?

Absolutely. While a boxed chocolate cake mix keeps Andes Mint Poke Cake quick and easy, you can substitute your favorite homemade chocolate cake recipe. Just make sure the cake is baked in a 9x13-inch pan and has a sturdy yet moist texture so it holds the fudge and pudding layers well.

Can I freeze Andes Mint Poke Cake?

Freezing fully assembled Andes Mint Poke Cake is not recommended because the whipped cream topping may lose its texture after thawing. However, you can freeze the baked chocolate cake base before adding the fudge, pudding, and mint whipped cream. Wrap it tightly and freeze for up to two months, then thaw and assemble when ready.

Andes Mint Poke Cake – Easy & Decadent Recipe

Name: Andes Mint Poke Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 box (15.25 oz) chocolate cake mix; Ingredients required for cake mix (3 large eggs, 1/2 cup vegetable oil, 1 cup water); 1 jar (12.8 oz) hot fudge sauce; 1 package (3.9 oz) instant chocolate pudding mix; 2 cups cold whole milk; 2 cups heavy whipping cream; 1/3 cup granulated sugar; 1/2 teaspoon mint extract; 3-4 drops green food coloring; 1 cup Andes mint candies, chopped

Description

Andes Mint Poke Cake is a rich and moist chocolate poke cake filled with warm hot fudge and creamy chocolate pudding, then topped with fluffy mint whipped cream and chopped Andes candies. This easy layered dessert is perfect for holidays, potlucks, or any mint chocolate craving.

Ingredients

Scale

1 box (15.25 oz) chocolate cake mix
Ingredients required for cake mix (3 large eggs, 1/2 cup vegetable oil, 1 cup water)
1 jar (12.8 oz) hot fudge sauce
1 package (3.9 oz) instant chocolate pudding mix
2 cups cold whole milk
2 cups heavy whipping cream
1/3 cup granulated sugar
1/2 teaspoon mint extract
3-4 drops green food coloring
1 cup Andes mint candies, chopped

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Prepare the chocolate cake mix according to package instructions using eggs, oil, and water. Pour batter into prepared dish.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Remove cake from oven and let cool for 10 minutes. Use the handle of a wooden spoon to poke holes evenly across the surface.
Microwave hot fudge sauce for 30 seconds until smooth. Pour evenly over the warm cake, allowing it to seep into the holes. Let cool completely.
In a bowl, whisk together instant chocolate pudding mix and 2 cups cold milk for 2 minutes until thickened. Spread pudding evenly over the cooled cake.
Refrigerate the cake for at least 1 hour to set.
In a separate bowl, beat heavy whipping cream until soft peaks form. Gradually add sugar and mint extract, then beat until stiff peaks form.
Add green food coloring and gently fold until evenly tinted.
Spread mint whipped cream over the chilled cake.
Sprinkle chopped Andes mint candies evenly over the top.
Refrigerate until ready to serve. Slice and enjoy.

Notes

Chill the cake at least 4 hours or overnight for best flavor and texture.
Do not leave the cake at room temperature for more than 2 hours due to dairy ingredients.
For a stronger mint flavor, add an extra 1/8 teaspoon mint extract carefully.
Add chopped Andes candies just before serving to maintain texture.
Store covered in the refrigerator for up to 4 days.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 186 kcal
Sugar: 21 g
Sodium: 149 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 8 mg