Grasshopper Poke Cake
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No better combination than chocolate and mint. This Grasshopper Poke Cake has both starting with a boxed cake mix and a few ingredients, including hot fudge and Andes Mint Candies. Perfect for any occasion, potluck, or dessert any day of the week.
If there’s anything I love more, it’s chocolate and mint together. For me, it’s a no-brainer to make this delicious (and easy) Grasshopper Poke Cake. Chocolate cake filled with a hot fudge sauce, chocolate pudding, and Andes mint candies. I mean it’s heaven for a chocolate mint lover.
It’s also a wonderful cake to make for St. Patrick’s Day, Easter, any potluck you need to bring something to, or simply dessert for a middle of the week pick-me-up.
Grasshopper Poke Cake
I rarely make poke cakes, and I need to change that. They are fun to make and to eat. This grasshopper poke cake starts with a boxed chocolate cake, a jar of homemade or store-bought hot fudge sauce, and chocolate pudding mix. The frosting for this poke cake is simple – a homemade cream cheese frosting with mint extract, whipped topping, and a a bit of green food coloring to give the “minty” look. I suggest making this cake is best baked the night before or early in the day so that it can chill and set up before serving.
Why is it called a grasshopper cake?
The name comes from the famed green Grasshopper drink that uses creme de menthe in the recipe.
Can I just use peppermint extract?
No. Mint extract is not the same as Peppermint extract. Mint extract is a combination of peppermint and spearmint extracts. It makes a difference here.
What if I can’t find Andes mint candy?
You can substitute chocolate mint baking chips or plain chocolate chips. Broken thin mint cookies will work, too.
Does a grasshopper cake need to be refrigerated?
Yes, because of the whipped topping, it is best to store the cake in the refrigerator until ready to serve.
Ingredients
For the cake:
- 1 box devil’s food cake mix with the ingredients to make the cake
- 1 jar hot fudge
- 2 boxes chocolate mint pudding mix
- 4 cups milk
For the topping:
- 1 package cream cheese
- 1 cup powdered sugar
- 1 teaspoon mint extract
- Green food coloring
- 1 container frozen whipped topping, thawed
- Chocolate sprinkles
- 6 Andes Mints, cut in half
How to Make Grasshopper Poke Cake
Step 1
Preheat the oven to 350 degrees. Prepare a 9 x 13 baking dish with nonstick cooking spray.
Step 2
Prepare the devil’s food cake mix according to the box directions. Pour batter in the prepared 9 x 13 baking dish and bake for 25 minutes or until the recommended time on the package. Once baked, allow to cool completely before proceeding to the next step.
Step 3
Using the bottom of a wooden spoon, poke holes all over the top of the cake.
Step 4
Pour the warm hot fudge over the top of the cake, filling in all of the holes of the cake. Reserve about 2 tablespoons of the hot fudge for garnish.
Step 5
Next, whisk together the pudding mix and milk in a large bowl, until completely blended and the pudding is thickened a little. Spread the pudding evenly over the entire cake.
Step 6
Making the topping is easy. In a large mixing bowl, beat together the cream cheese and powdered sugar. Add the extract, if using, and green food coloring to the desired shade of green and beat well. Fold in the thawed whipped topping. Spread over the cake.
Step 7
Drizzle the cake with the remaining hot fudge topping. Garnish with chocolate sprinkles and Andes mints. Chill cake before serving. The cake is best baked the night before or early in the day so that it can chill and set up before serving.
Tips, Tricks, and FAQs
- You can use chocolate mint pudding, in place of the plain chocolate mix. If you do, I suggest to omit the mint extract in the topping – it would be too minty.
- I used about 1 teaspoon of green food coloring. Maybe start with 1/2 teaspoon and add a couple of drops as you mix, to get the shade you like.
- This cake is best baked the night before or early in the day so that it can chill and set up before serving.
- Can I just use peppermint extract? No. Mint extract is not the same as Peppermint extract. Mint extract is a combination of peppermint and spearmint extracts. It makes a difference here.
- For the Andes candy, you can substitute Andes mint chips (chocolate mint baking chips) or plain chocolate chips. Broken Girl Scout thin mints cookies will work, too.
- Store leftover cake in the refrigerator.
Grasshopper Poke Cake
Ingredients
- 1 box (15.25 ounces) Devil's Food Cake PLUS the ingredients on the box to make the cake.
- 1 jar (12.8 ounces) hot fudge sauce
- 2 boxes (3.95 ounces each) Instant chocolate pudding mix
- 4 cups milk
- 1 package (8 ounces) cream cheese, softened to room temperature.
- 1 cup powdered sugar
- 1 teaspoon mint extract
- 1/2 – 1 teaspoon green food coloring
- 1 container (16 ounces) frozen whipped topping (thawed)
- chocolate sprinkles
- 6 Andes Mint Candies, cut in half
Instructions
- Preheat the oven to 350 degrees. Prepare a 9 x 13 baking dish with nonstick cooking spray.
- Prepare the devil's food cake mix according to the package directions. Transfer cake batter to the prepared 9 x 13 baking dish and bake for 25 minutes or until the recommended time on the package. Once baked, allow to cool completely before proceeding to the next step.
- Using the handle of a wooden spoon, poke holes all over the top of the cake.
- Warm the jar of hot fudge in the microwave for a few seconds or so. Pour the warm hot fudge over the top of the cake, filling all of the holes. Reserve about 2 tablespoons of the hot fudge for garnish.
- Next, whisk together the pudding mix and milk until completely blended and the pudding is thickened a little. Spread the pudding evenly over the top of the cake.
- Making the topping is easy. In a large mixing bowl, beat together the cream cheese and powdered sugar. Add the extract, if using, and green food coloring to the desired shade of green and beat well. Fold in the thawed whipped topping. Spread over the cake.
- Drizzle the cake with the remaining hot fudge topping. Garnish with chocolate sprinkles and Andes mints. Chill cake before serving. The cake is best baked the night before or early in the day so that it can chill and set up before serving.
Notes
- You can use chocolate mint pudding, in place of the plain chocolate mix. If you do, I suggest to omit the mint extract in the topping – it would be too minty.
- I used about 1 teaspoon of green food coloring. Maybe start with 1/2 teaspoon and add a couple of drops as you mix, to get the shade you like.
- This cake is best baked the night before or early in the day so that it can chill and set up before serving.
- Can I just use peppermint extract? No. Mint extract is not the same as Peppermint extract. Mint extract is a combination of peppermint and spearmint extracts. It makes a difference here.
- For the Andes candy, you can substitute chocolate mint baking chips or plain chocolate chips. Broken thin mint cookies will work, too.
- Store leftover cake in the refrigerator.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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