Go Back
+ servings
sqaure close up image of the inside of a grasshopper cake

Grasshopper Poke Cake

Grasshopper Poke Cake is dessert that is both green and delicious! This cake is perfect for St. Patrick's Day or any other fun celebration.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 Servings
Calories: 537kcal
Author: Wendy


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


  • 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.


  • 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.
Store this cake in the fridge for up to five days. 


Serving: 1Slice | Calories: 537kcal | Carbohydrates: 77g | Protein: 9g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 659mg | Potassium: 399mg | Fiber: 2g | Sugar: 54g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 2mg