Mint Oreo Poke Cake

Mint Oreo Poke Cake – this is an easy chocolate poke cake recipe with mint frosting and tons of Oreos! This is the perfect potluck cake and it’s so good especially if you’re an Oreo lover.

Easy Oreo Poke Cake – With Mint!

It’s no secret that I’m a fan of poke cake, and this mint chocolate oreo poke cake has found it’s way to the top of my list! My daughter, Jordan, loves all things mint chocolate. Each year for her birthday, I wind up cooking up yet another mint chocolate concoction to celebrate.

Ingredients Needed

• Chocolate cake mix – Make it according to the box directions
• Sweetened condensed milk – You can use regular or fat free
• Hot fudge ice cream topping – this adds a rich chocolate flavor – use a jar from the store or you can even use my hot fudge recipe.
• Whipped topping – thawed Cool Whip is the creamy topping on the cake.
• Oreo cookies – crushed Oreos add some nice crunch to this recipe – you can even use Mint Oreos if you like!

How to Make Oreo Poke Cake

• Bake the cake: Bake the cake mix as directed on the back of the box. You’ll know it’s done baking when you can insert a toothpick and it comes out clean! Once you’ve removed the cake from the oven, allow it to cool for at least five minutes. 
• Combine ingredients: In a small mixing bowl, combine the sweetened condensed milk and  ½ teaspoon of peppermint extract. Remove the lid from the jar of hot fudge sauce and microwave the jar for thirty to sixty seconds, or until the fudge is pourable. Stir ½ teaspoon of peppermint oil into the jar. 
• Poke holes and pour: Now that the cake has cooled down, go ahead and poke several holes all along the top of the cake. You can do this with the back of a kitchen tool such as a wooden spoon, silicon spatula, etc. Once the holes have been formed, pour the sweetened condensed milk mixture all over the top of the cake, ensuring that it has seeped into all of the holes you’ve made. A spatula may come in handy here! 
• Top the cake: Stir ¼ teaspoon of peppermint extract into your whipped topping, along with three or four drops of food coloring. Spread over cooled cake and sprinkle with crushed Oreos before serving!

Expert Tips

• Make sure that the holes you poke aren’t too close together. About one inch apart will do! 
• Although you should let the cake cool before poking, the holes will be easiest to poke when the cake is just a little bit warm.
• You can use any flavor Oreo cookie.
• If you want to use freshly whipped cream you’ll need about 2-3 cups to top the cake. You could also use whipped cream frosting.
• This cake is great for making ahead because it tastes even better the next day.

Chocolate Mint Poke Cake

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Chocoalate cake poked and filled with a sweet peppermint mixture, topped with mint whipped cream and Oreos!

Prep Time 45 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Yield 12 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 1 15 ounce chocolate cake mix plus water, oil, and eggs on the box to make the cake
• ▢ 1 14 ounce can sweetened condensed milk
• ▢ 1 10 ounce jar hot fudge ice cream topping
• ▢ 1 ¼ teaspoons Peppermint Extract , divided
• ▢ 8 ounces whipped topping (thawed)
• ▢ 3-4 drops green food coloring
• ▢ 1 cup Oreos crushed

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Instructions

• Mix and bake cake according to the box directions. When a toothpick comes out clean, remove from oven and let sit for 5 minutes.
• Place sweetened condensed milk in a small bowl. Stir in 1/2 teaspoon peppermint extract. (You can also do this in the can without transferring to a bowl, if you want to save a dish!)
• Remove lid from jar of hot fudge sauce. Heat in microwave for about 30-60 seconds, until it is pourable. Be careful not to heat it too much without stirring, you don’t want it to burn. Stir in 1/2 teaspoon peppermint extract.
• Once the cake has cooled for 5 minutes, poke several holes in the top with the back of the handle of a wooden spoon. Pour the sweetened condensed milk over the cake, making sure it gets in all the holes. Spread with a spatula if needed.
• Pour the hot fudge sauce over the top of the cake, making sure to get it in all the holes. Spread with a spatula if needed. Cool the cake completely before continuing.
• Open thawed whipped topping. Stir in 1/4 teaspoon peppermint extract and 3-4 drops green food coloring.
• Spread over cooled cake and sprinkle with crushed Oreos. Chill for several hours (or overnight) before serving.
• Best served room temperature.

Recipe Notes

• Make sure that the holes you poke aren’t too close together. About one inch apart will do! 
• Although you should let the cake cool before poking, the holes will be easiest to poke when the cake is just a little bit warm.
• You can use any flavor Oreo cookie.
• If you want to use freshly whipped cream you’ll need about 2-3 cups to top the cake. You could also use whipped cream frosting.
• This cake is great for making ahead because it tastes even better the next day.

Recipe Nutrition

Serving: 1serving | Calories: 106kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 66mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 0.003mg | Calcium: 17mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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