This Mint Chocolate Poke Cake is made with triple chocolate cake mix, chocolate pudding, ganache, and Thin Mints. Minty, fudgy heaven.

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< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

I wasn’t planning on baking that day. It was one of those weird in-between seasons—too warm for soup but too cold for lemonade. I was digging through the pantry looking for a snack and—bam—there they were. One lonely sleeve of Thin Mints, shoved behind a box of stale crackers. A treasure. Gold. Untouched.

Now, here’s the thing: I could’ve just eaten them (and trust me, I did consider it), but I was in one of those let’s make something ridiculous and comforting moods. You know those? When you’re part bored, part nostalgic, and just want to make something that tastes like childhood sleepovers and Saturday morning cartoons? Yeah. That.

So I made this Mint Chocolate Poke Cake. And I didn’t expect it to be this good. But it was. Rich, minty, soft in the middle with gooey chocolate pudding, and that ganache… I don’t even have words. Actually, wait—I do. This cake is like if Thin Mints and a triple chocolate brownie had a baby and it grew up into a star athlete with perfect hair.

Anyway, now it’s my go-to when I’ve got a box of Thin Mints and a need for something that feels like a hug.

Why You’ll Love This Mint Chocolate Poke Cake Recipe?

Okay. So yes, it’s a box mix. But I’m telling you—it doesn’t taste like one. It’s dense in all the right ways, but not brick-like. The pudding gives it this crazy-soft texture, almost like it’s been marinating in chocolate (which… it kind of has). The ganache? Silky. Dramatic. Like a black-tie event in frosting form. And then the Thin Mints on top are just—chef’s kiss—the crunchy minty finale this cake deserves.

It’s not just a “dessert.” It’s the thing you bring to the party that makes people stop mid-sentence and go “Wait… what is this?” And when you say Mint Chocolate Poke Cake, they nod like, “Ahh. That explains it.”

Ingredient Notes:

Let’s not pretend we didn’t raid the pantry for this, okay?

Triple Chocolate Cake Mix – Because if you’re gonna do it, go big. Chocolate, chocolate chips, and cocoa powder baked into one glorious base.
Eggs, Canola Oil, Milk – The usual suspects. They get the job done.
Chocolate Pudding Mix – This isn’t optional. This is what makes it poke cake. The goo factor is essential.
Chocolate Chips + Heavy Cream – For ganache. Fancy word, super easy.
Thin Mint Cookies – Don’t skip these. They’re not “just for garnish.” They bring the mint and the crunch. And the nostalgia.

How To Make Mint Chocolate Poke Cake?

Preheat the Oven
350°F. You know the drill. Spray your 9×13 pan with baking spray and maybe whisper a kind word to it. It’s about to hold greatness.
Mix the Batter
Box mix, eggs, milk, oil—boom. Stir it all together until it’s smooth and smells like happiness. Pour it in the pan and bake for about 35 mins.
Poke It Like You Mean It
Once it’s out and cooling, grab something round (wooden spoon handle works great) and stab holes all over the top. This part’s fun. Very “therapy.”
Make the Pudding
Follow the box instructions—milk + pudding mix, whisk it till it thickens up. Then pipe or spoon it into the holes. Go slow. Let it sink in.
Chill It Out
Throw the cake in the fridge for 30 minutes so the pudding really becomes one with the cake. The way it fills every bite is magic.
Ganache Time
Heat cream till it’s steaming. Not boiling, not bubbling—steaming. Pour it over your chocolate chips, wait a minute, then stir until smooth. It’ll look like melted velvet.
Frost + Finish
Pour ganache over the cake, smoothing it out like a chocolate blanket. Then smash up some Thin Mints and toss ’em on top. Don’t be dainty.

Storage Options:

Honestly, I doubt you’ll have leftovers. But if you do, keep it covered in the fridge for 3–4 days. You can freeze it, but skip the cookie topping if you’re going that route—they get weird in the freezer. Add them fresh after thawing.

Variations and Substitutions:

You’ve got options, friend.

No Thin Mints? Mint Oreos are surprisingly legit.
Want stronger mint vibes? Add ¼ tsp peppermint extract to the batter or pudding.

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Not a fan of pudding? Use sweetened condensed milk instead. Different vibe but still delicious.
Make it gluten-free? Just sub in a GF chocolate cake mix and make sure your cookies are, too.
Ganache too rich? Use a whipped topping or mint buttercream instead.

What to Serve with Mint Chocolate Poke Cake?

Mint hot cocoa – Overkill? Maybe. But delicious.
Coffee – That deep bitterness + mint chocolate = perfection.
Fresh berries – Especially raspberries. Trust me on this one.
Vanilla ice cream – Because you can, and it’s fun.

Frequently Asked Questions:

Can I make this ahead of time?
Totally. It actually gets better overnight. That pudding works its magic the longer it sits.

Do I have to use ganache?
Nah. But you should. It’s two ingredients and takes it from “fun cake” to “next-level cake.”

What if I don’t like mint?
Well… this might not be your dessert soulmate. BUT you could skip the Thin Mints and make it a straight-up chocolate poke cake. Still a win.

And there you have it. My favorite Thin Mint disaster-turned-triumph. This Mint Chocolate Poke Cake isn’t just dessert—it’s a vibe. The kind that makes you want to dance around your kitchen with a fork in one hand and the pan in the other.

If you make it, come back and tell me. Or don’t. Just know I’m cheering you on either way.

Now go. Make a mess. Bake the cake. Eat the ganache straight from the bowl. I won’t tell.

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

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