Grasshopper Poke Cake

Grasshopper Poke Cake

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.

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

Whip up your cake, bake, and then poke holes all over the cake.

Pour the warm hot fudge over the top of the cake, filling all of the holes.

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.

Add the rest of the toppings, refrigerate until ready to serve. Then slice and serve up this decadent chocolate cake.

A dessert you can enjoy all year round. 

Also try my mint oreo balls.