Thin Mint Chocolate Poke Cake
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.
Prep Time 40 minutes mins
Cook Time 30 minutes mins
3 hours hrs
Total Time 4 hours hrs 10 minutes mins
- 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
Bake the cake per the box directions in a 9×13 pan. Let cool completely.
Using the handle of a wooden spoon or straw, poke holes all over the cake surface.
In a bowl, whisk pudding mix with cold milk until smooth. Pour evenly over cake, letting it soak into holes.
Chill cake for ~2 hours to let the pudding set.
In another bowl, mix whipped topping with peppermint extract and optional green food coloring. Spread over chilled cake.
Crush remaining Thin Mint cookies and sprinkle over the top.
Chill another ~1 hour before slicing and serving.
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Let cake cool fully before pouring pudding to avoid sogginess.
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Pour pudding slowly and evenly to fill all holes.
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Chill well so topping sets.
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Adjust peppermint to taste—mix slowly and taste.
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Use fresh Thin Mints for crisp topping.