A devil’s food cake poked and soaked with chocolate pudding, layered with peppermint‑flavored whipped topping, and topped with crushed Thin Mint cookies—a minty, chocolatey delight.

Why You Will Love This Recipe

• Combines classic chocolate cake with mint flavor and creamy topping.

• Poke method ensures the pudding infusion in every bite.

• Crisp crunch from Thin Mint cookie topping contrasted with soft layers.

• No added sauces or caramel layers—clean, balanced dessert.

• Great for mint lovers, parties, or holiday treats.

Thin Mint Chocolate Poke Cake

Thin Mint Chocolate Poke Cake takes a boxed devil’s food cake and transforms it by “poking” holes into the warm cake, then flooding it with instant chocolate pudding so it seeps into every crevice. That infusion turns the cake into a moist, rich chocolate‑mint experience rather than just layering. On top, the cake is crowned with whipped topping mixed with peppermint extract (and optional green food coloring), forming a minty, creamy blanket. Finally, crushed Thin Mint cookies are sprinkled over the whipped topping, adding a crisp, minty crunch.

The effect is dynamic: the base is rich chocolate soaked with pudding, the topping is light and minty, and the cookie crumbs add texture and flavor. When sliced, you see dark chocolate cake with swirls of pudding and a pale mint layer punctuated by cookie fragments. It’s perfect for make-ahead dessert that holds well in the fridge, and ideal for spring, holiday, or mint‑chocolate cravings.

Servings

12–15 slices

Time

Ingredients

• 1 box (15.25 oz) devil’s food cake mix + ingredients per box

• 1 box (3.9 oz) instant chocolate pudding mix

• 2 cups cold milk

• 8 Thin Mint cookies (or similar), divided/crushed

• 1 container (8 oz) Cool Whip, thawed

• ¼ tsp peppermint extract

• 3 drops green food coloring (optional)

Instructions

1. Bake the cake per the box directions in a 9×13 pan. Let cool completely.

2. Using the handle of a wooden spoon or straw, poke holes all over the cake surface.

3. In a bowl, whisk pudding mix with cold milk until smooth. Pour evenly over cake, letting it soak into holes.

4. Chill cake for ~2 hours to let the pudding set.

5. In another bowl, mix whipped topping with peppermint extract and optional green food coloring. Spread over chilled cake.

6. Crush remaining Thin Mint cookies and sprinkle over the top.

7. Chill another ~1 hour before slicing and serving.

Tips

• Let cake cool fully before pouring pudding to avoid sogginess.

• Pour pudding slowly and evenly to fill all holes.

• Chill well so topping sets.

• Adjust peppermint to taste—mix slowly and taste.

• Use fresh Thin Mints for crisp topping.