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Grasshopper Poke Cake Recipe

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Grasshopper Poke Cake marries the delicious flavors of chocolate cake and Andes mints along with a jar of chocolate fudge.

A slice of Grasshopper Poke Cake on a white plate
A delicious slice of Grasshopper Poke Cake with chocolate fudge filling

Among poke cake recipes, Grasshopper poke cake has to rank near the top, especially for chocolate lovers.

What is a poke cake?

Poke cake recipes made their public debut in the 1970s courtesy of the Jell-O folks. Typically a sheet cake recipe is used and once the cake is baked and cooled, you poke holes all over the cake using the handle of a wooden spoon which makes nice size holes. A flavorful liquid is then poured into the holes of the cake to add a moist flavor to the cake.
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My recipe is for a scrumptious chocolate cake with fudge poured into those poked holes and topped with a minty cream cheese frosting.

Cake Ingredients

  • 1 (15.25 ounce) box devil’s food cake mix (Duncan Hines on Amazon)
  • 1 cup of water
  • 1/2 cup Vegetable oil
  • 3 eggs
  • 1 (12.8 ounces) jar hot fudge, heated in the microwave until warm
  • 2 (3.95 ounce) boxes chocolate mint pudding mix (on Amazon)
  • 4 cups milk

Frosting Ingredients

  • 1 (8 ounces) package cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 teaspoon of mint extract, optional (on Amazon)
  • 1 (16 ounces) container frozen whipped topping, thawed
  • 6 Andes Mints, cut in half, (on Amazon)
  • Green food coloring
  • Chocolate sprinkles (on Amazon)

Step 1

Preheat the oven to 350°. Prepare a 9 x 13 baking dish with nonstick cooking spray.

Step 2

In a large bowl, prepare the devil’s food cake mix according to the box directions using an electric mixer. Pour the cake batter into a prepared 9 x 13 baking dish and bake for approximately 25 minutes or until the recommended time on the package. The cake is done when a toothpick inserted into the center comes out clean.
Allow your delicious cake to cool completely before proceeding to the next step.

unfrosted chocolate poke cake with holes in it
Unfrosted poke cake with holes

Step 3

Using the handle of a wooden spoon, poke holes all over the top of the entire cake. If you don’t have a wooden spoon, you could use a wooden skewer for this step.

pouring fudge sauce into a poke cake

Step 4

Heat the jar of hot fudge sauce according to the directions on the jar. Pour the warm hot fudge over the entire top of the cake, letting that scrumptious fudge sauce seep into the holes.

Reserve about 2 tablespoons of the hot fudge for garnish.

chocolate pudding spread on poke cake

Step 5

Whisk together the chocolate mint pudding mix and milk in a small bowl until completely blended and the pudding is thickened. There is no need to let the pudding set. Now spread the pudding evenly over the top of the cake. Some of the pudding will seep into the holes along with the fudge sauce.

green Mint icing on poke cake

Step 6

In a mixing bowl, beat together the cream cheese and powdered sugar until well blended. Add the mint extract if using*, and a drop of green food coloring at a time until you reach the desired shade of green. I used one teaspoon of food coloring. Beat until well blended.

Now fold in the thawed whipped topping until blended. Spread the frosting evenly over the top of the cake.

Break the Andes candies in half

Step 7

Decorate the top of your poke cake. I drizzled the cake with the remaining hot fudge topping then decorated the top of the cake with the chocolate candy sprinkles. Then I added the cut Andes mints by inserting the cut side down into the cake so the candy mint was standing up.

Grasshopper Poke Cake in a glass baking dish

Refrigerate your poke cake until ready to serve. Because there is whipped cream in the frosting, this cake must be refrigerated.

Grasshopper Poke Cake decorated with chocolate sprinkles

Substitutions

*The chocolate mint pudding makes this grasshopper poke cake very minty. You can omit the mint extract in the frosting if desired. If you prefer to use the mint extract, then I recommend you use regular instant chocolate pudding mix unless you have mad love for the mint flavor, then use both.
Decorate the top of your chocolate poke cake with crushed thin mint cookies, mini chocolate chips, or even Andes mint chips instead of Andes candy mints.

You can substitute the Devil’s Food Cake mix with a box of chocolate cake mix.

Crush a few Thin Mint cookies and drizzle them over the top of your cake. Find Girl Scout thin mints on Amazon here.


Grasshopper Poke Cake Recipe

Make a poke cake recipe using cake mix for an easy dessert you can decorate for any occasion.
Serve Grasshopper Poke Cake for St. Patrick’s Day or any occasion. The green food coloring added to the cream cheese and cool whip frosting makes it a pretty cake for Christmas too.

Yield: 12

Grasshopper Poke Cake Recipe

A slice of Grasshopper Poke Cake

A Grasshopper Poke Cake recipe made with box cake mix, fudge sauce, and a minty frosting. An easy sheet pan cake recipe for spring.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

Cake Ingredients

  • 1 (15.25 ounce) box devil’s food cake mix
  • 1 cup of water
  • 1/2 cup Vegetable oil
  • 3 eggs
  • 1 (12.8 ounces) jar hot fudge, heated in the microwave until warm
  • 2 (3.95 ounce) boxes chocolate mint pudding mix
  • 4 cups milk

Frosting Ingredients

  • 1 (8 ounces) package cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 teaspoon of mint extract, optional
  • 1 (16 ounces) container frozen whipped topping, thawed
  • 6 Andes Mints, cut in half
  • Green food coloring
  • Chocolate sprinkles

Instructions

    Preheat the oven to 350°. Prepare a 9 x 13 baking dish with nonstick cooking spray.

    In a large bowl, prepare the devil’s food cake mix according to the box directions using an electric mixer. Pour the cake batter into a prepared 9 x 13 baking dish and bake for approximately 25 minutes or until the recommended time on the package. 

    Using the handle of a wooden spoon, poke holes all over the top of the entire cake. If you don’t have a wooden spoon, you could use a wooden skewer for this step.

    Heat the jar of hot fudge sauce according to the directions on the jar. Pour the warm hot fudge over the entire top of the cake, letting that scrumptious fudge sauce seep into the holes.

    Reserve about 2 tablespoons of the hot fudge for garnish.

    Whisk together the chocolate mint pudding mix and milk in a small bowl until completely blended and the pudding is thickened. There is no need to let the pudding set. Now spread the pudding evenly over the top of the cake. Some of the pudding will seep into the holes along with the fudge sauce.

    In a mixing bowl, beat together the cream cheese and powdered sugar until well blended. Add the mint extract if using*, and a drop of green food coloring at a time until you reach the desired shade of green. I used one teaspoon of food coloring. Beat until well blended.

    Now fold in the thawed whipped topping until blended. Spread the frosting evenly over the top of the cake.

    Decorate the top of your poke cake. Drizzle the cake with the remaining hot fudge topping then decorate the top of the cake with the chocolate candy sprinkles. Then add the cut Andes mints by inserting the cut side down into the cake so the candy mint is standing up.

    Refrigerate your poke cake until ready to serve. Because there is whipped cream in the frosting, this cake must be refrigerated.

Notes

*The chocolate mint pudding makes this grasshopper poke cake very minty. You can omit the mint extract in the frosting if desired. If you prefer to use the mint extract, then I recommend you use regular instant chocolate pudding mix unless you have mad love for the mint flavor, then use both.

Did you make this recipe?

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