Yield: 16 servings

Grasshopper Poke Cake

Prep Time 10 minutes
Cook Time 26 minutes
Chill Time 4 hours
Total Time 4 hours 36 minutes

Grasshopper Poke Cake: minty delicious fudgy cake recipe


  • 1 box chocolate cake mix (with ingredients)
  • ¾ cup Andes creme de menthe baking chips
  • 1 box (3.9 ounce) instant chocolate pudding mix
  • 2 cups milk
  • 1 ¼ cup hot fudge sauce
  • 16 ounce Cool Whip, thawed
  • ½ teaspoon mint extract
  • green food coloring
  • ¼ cup mini chocolate chips


  1. Bake chocolate cake according to package directions for a 13x9 cake. Before baking though, fold in the Andes baking chips!
  2. In a small bowl, whisk together the pudding mix with milk. Remove cake from oven and poke holes over the top immediately. I use a wooden skewer for this.
  3. Pour the pudding mix over cake while warm (no need to let pudding set). Spread hot fudge sauce over the top of the cake. Some of the pudding and hot fudge will settle into the holes of the cake, it's a good thing!
  4. In a large bowl, fold the Cool Whip with mint extract and a drop of green food coloring. Spread over cake and sprinkle with mini chocolate chips.
  5. Refrigerate cake for 4 hours or overnight. Slice and serve!


  • Prepare a chocolate cake in a 13x9 or use our favorite easy chocolate cake recipe.
  • How to poke holes: I use the handle of a wooden spoon or a meat thermometer. A wooden skewer or chop stick would be perfect too!
  • The more holes the better. It doesn't matter how big they are, but the entire top should be dotted with holes as much as possible. This allows the hot fudge and pudding to soak into every bite of the rich cake.
  • Use a 13 x 9 pan. Boxed mixes will often have instructions for baking the cake in different shapes and sizes. Follow the guide for this size pan for best results.
  • Make the night before. Prepare the cake in advance, then chill it overnight for a delicious easy dessert the next day.

Nutrition Information:



Serving Size:

1 piece of cake

Amount Per Serving: Calories: 299Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 246mgCarbohydrates: 39gFiber: 1gSugar: 29gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram