This recipe for Grasshopper Poke Cake uses Andes Mints, chocolate mint pudding, whipped cream, and packaged cream cheese. Everything comes together to create an amazing cake. This cake is full of moist chocolatey goodness that your entire family is going to love. This recipe will quickly become one of your favorite recipes once you get a taste of the decadent flavors.
As you cut into this cake, you will find that Andes Mint Poke Cake is absolutely delicious. There is something special and craveable about a cake that tastes like mint! It’s perfect for the holidays like St. Patrick’s Day too! You can whip this up and impress everyone around you.
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❤️ Why You’ll Love This Recipe
This grasshopper fudge cake is wicked good. The cake itself has a mild chocolate taste, but it’s very moist and not overly dense or heavy. You’ll be wondering why you haven’t made an Andes Mint Poke Cake before now. This recipe is truly transformational! It’s so good that you are going to crave a second piece.
- It’s easy to make. – If you’re like me and don’t want to spend all day trying to make a dessert, then give this recipe a try!
- The ingredients are easy to find. – There are some recipes that are hard to find the ingredients for. This recipe seems like the ingredients are easy to find.
- It tastes amazing! – Don’t waste your time making a dessert that isn’t delicious! This Mint Poke Cake is SO good!
🛒Ingredients
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For the cake
- devil’s food boxed cake mix – mixed per the box directions
- h.ot fudge, heated in the microwave until warm
- chocolate mint pudding mix – I used York Peppermint Pudding
- milk
For the topping
- cream cheese, room temperature
- powdered sugar
- 1/4 teaspoon mint extract, optional
- Green food coloring
- frozen whipped topping, thawed
- Chocolate sprinkles
- Andes Mints, cut in half
See the recipe card below for quantities.
🔪 How to Make Grasshopper Poke Cake
Preheat the oven to 350°. Prepare a 9 x 13 baking dish with nonstick cooking spray.
Prepare the devils food cake mix according to the package directions. Transferred to the prepared 9 x 13 baking dish and bake for approximately 25 minutes or until the recommended time on the package. Allow the cake to cool completely before proceeding to the next step.
Using the handle of a wooden spoon, poke holes all over the top of the cake.
Pour the warm hot fudge over the top of the cake, filling all of the holes. Reserve about 2 tablespoons of the hot fudge for garnish.
Whisk together the pudding mix and milk until completely blended and the pudding is thickened. Spread the pudding evenly over the top of the cake.
In a mixing bowl, beat together the cream cheese and powdered sugar until well blended. Add the extract, if using, and green food coloring to the desired shade of green. Beat until well blended. Fold in the thawed whipped topping. Spread over the cake.
Drizzle the cake with the remaining hot fudge topping. Garnish with chocolate sprinkles and Andes mints.
Best if refrigerated overnight prior to serving.
Hint: Use the handle of this large wooden spoon to make the holes in this cake.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Oreos – Why not try using Oreos in place of the Andes Mints? You’ll love the way this version turns out!
- White Chocolate – This variation uses white chocolate in place of the hot fudge. You’re about to find out how amazing this recipes tastes.
- Ganache – Use ganache in place of the cream cheese and powdered sugar! The ganache brings a very yummy flavor to this cake!
- Andes Mint Chips – Can be used in place of the Andes Mints.
Give this Grasshopper Brownies a try! You’ll LOVE the way they taste!
🥄 Equipment
- measuring cups and spoons
- 9×13 casserole dish – glass or nonstick pan
- large bowl
- large wooden spoon
- whisk
- hand mixer or electric mixer
🥫 Storage
Grasshopper Poke Cake should be stored in the fridge. This will ensure that the cake is nice and cold and that the cream cheese frosting remains firm. You can keep it in an airtight container or wrap it in plastic wrap.
💭 Tips
- Make sure that you use a good quality chocolate cake mix. This is the starring flavor of the cake, so you want it to taste great!
- Don’t skip the step of poking holes in the cake. This will help the frosting soak into the cake and make it even more delicious!
- Let the cake cool completely before frosting it. If you try to frost a warm cake, it will be a mess!
- This poke cake is extremely minty. If you use chocolate mint pudding mix, I do not recommend adding the mint extract to the cream cheese topping. If you prefer using the mint extract, use an instant chocolate pudding mix. I used about 1 teaspoon of the green food coloring.
- You can also top this cake with crushed fudge mint cookies or Girl Scout Thin Mints Cookies.
- Instead of chocolate sprinkles, you can top this cake with chocolate candies or mini chocolate chips.
- You can use a homemade cake mix if you prefer that over boxed cake mixes.
- Instead of hot fudge, you can use condensed milk as your filling for less chocolate flavor.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Poke cake is a dessert that is made by poking holes in a chocolate cake and then filling them with frosting or other sweet ingredients.
This poke cake is extremely minty. If you use chocolate mint pudding mix, I do not recommend adding the mint extract to the cream cheese topping. If you prefer using the mint extract, use a regular chocolate pudding mix. I used about 1 teaspoon of the green food coloring.
Yes, you can freeze this Grasshopper Poke Cake. Just make sure to let it thaw completely before serving.
🍽 More Poke Cake Recipes
Do you enjoy Poke Cake recipes? Try these delicious recipes:
🧾Grasshopper Cake
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Grasshopper Poke Cake
Ingredients
For the Cake
- 15.25 ounces devil’s food cake mix with the ingredients to make the cake
- 12.8 ounces hot fudge heated in the microwave until warm
- 3.95 ounces chocolate mint pudding mix
- 4 cups milk
For the topping
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon mint extract optional
- Green food coloring
- 16 ounces whipped topping thawed
- Chocolate sprinkles
- 6 Andes Mints cut in half
Instructions
- Preheat the oven to 350°. Prepare a 9 x 13 baking dish with nonstick cooking spray.
- Prepare the devils food cake mix according to the package directions. Transferred to the prepared 9 x 13 baking dish and bake for approximately 25 minutes or until the recommended time on the package. Allow the cake to cool completely before proceeding to the next step.
- Using the handle of a wooden spoon, poke holes all over the top of the cake.
- Pour the warm hot fudge over the top of the cake, filling all of the holes. Reserve about 2 tablespoons of the hot fudge for garnish.
- Whisk together the pudding mix and milk until completely blended and the pudding is thickened. Spread the pudding evenly over the top of the cake.
- In a mixing bowl, beat together the cream cheese and powdered sugar until well blended. Add the extract, if using, and green food coloring to the desired shade of green. Beat until well blended. Fold in the thawed whipped topping. Spread over the cake.
- Drizzle the cake with the remaining hot fudge topping. Garnish with chocolate sprinkles and Andes mints.
- Best if refrigerated overnight prior to serving.
Notes
- Make sure that you use a good quality chocolate cake mix. This is the starring flavor of the cake, so you want it to taste great!
- Don’t skip the step of poking holes in the cake. This will help the frosting soak into the cake and make it even more delicious!
- Let the cake cool completely before frosting it. If you try to frost a warm cake, it will be a mess!
- This poke cake is extremely minty. If you use chocolate mint pudding mix, I do not recommend adding the mint extract to the cream cheese topping. If you prefer using the mint extract, use an instant chocolate pudding mix. I used about 1 teaspoon of the green food coloring.
- You can also top this cake with crushed fudge mint cookies or Girl Scout Thin Mints Cookies.
- Instead of chocolate sprinkles, you can top this cake with chocolate candies or mini chocolate chips.
- You can use a homemade cake mix if you prefer that over boxed cake mixes.
- Instead of hot fudge, you can use condensed milk as your filling for less chocolate flavor.
Nutrition
