I love making new recipes, and because my family loves mint, oreos, and poke cakes, I thought this Mint Oreo Chocolate Poke Cake would be a delicious recipe and I was right!
This easy dessert is made with Mint Oreos, a box of chocolate cake and the ingredients needed to make it (usually eggs, oil, and water,) Andes mints, whipped topping and a 9×13″ pan.
This recipe would be great for St. Patrick’s Day, but if you love the chocolate and mint flavor combo as much as I do, any day is a great day for this dessert.
This recipe is very similar to my Coconut Cream Birthday Cake that my kids used to ask for all the time. Just swap out the coconut flavor with mint and chocolate, add some oreos, and you have the perfect dessert!
Can I make this poke cake gluten free?
Of course! Just swap out the cake mix for a gluten free cake mix, grab some gluten free mint Oreos, and you are good to go!
The secret to the minty chocolate poke cake is to add sweetened condensed milk right out of the oven. Then, add your Andes mints and let melt. Return to the oven to heat them so they can melt well and into the holes and cake itself.
Top with Cool Whip or your favorite whipped cream or whipped topping, add some chopped Andes mints, and this dessert is ready to go. Store in the refrigerator for at least a few hours, but it’s better if it chills overnight to get nice and cold. Also, poke cakes are always better after a day because the cake absorbs the liquid and really makes a moist, delicious cake!
I hope you enjoy this Mint Oreo Chocolate Poke Cake!
Mint Oreo Chocolate Poke Cake
This rich, decadent dessert is sweet and minty!
Ingredients
- one box of chocolate cake mix, plus ingredients needed to make the cake
- one package of Mint Oreos
- one package of Andes mint candy (28 pieces, 4.67 oz)
- one can of sweetened condensed milk
- one container of whipped topping
Instructions
- Spray the bottom of a 9x13 pan with cooking spray.
- Lay out mint oreos in the bottom of the pan in one single layer.
- Preheat oven to 350°
- Make cake mix according to package directions and pour over Mint Oreo layer.
- Bake cake according to directions on the box, until a knife comes out clean when you test for doneness.
- Poke holes into the cake with a wooden dowel or something similar.
- Pour sweetened condensed milk all over cake.
- Break about 18 Andes mints and crumble over cake while still warm. Let melt, and then spread all over.
- When cooled completely, top with whipped topping.
- Cut or break Andes mints into small pieces and sprinkle on top of whipped topping.
- Refrigerate for at least 6 hours, but best overnight.
- Cut, serve, and enjoy! The oreo base may be hard to cut, so a metal spatula might be the best option.
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