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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 Time40 minutes
Cook Time30 minutes
3 hours
Total Time4 hours 10 minutes
Servings: 12

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

  • 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.

Notes

  • 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.