Grasshopper Cake

This Grasshopper Poke Cake is rich and chocolaty. Each bite is filled with cake, chocolate pudding, hot fudge and a creamy mint topping. Finished with Andes Mints, it’s perfect for St. Patrick’s Day or any special occasion.

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Shopping list:

• devil’s food cake mix, plus the ingredients listed on the box
• jar of hot fudge
• boxed chocolate pudding mix
• milk
• cream cheese
• powdered sugar
• peppermint extract
• green food coloring
• frozen whipped topping
• chocolate sprinkles
• Andes Mints

Grasshopper Cake is the ultimate chocolate mint dessert, and this poke cake version makes it extra rich and irresistible. A moist devil’s food cake is baked, poked, and drenched in warm hot fudge so every bite is chocolaty and decadent. It’s layered with smooth chocolate pudding and topped with a creamy mint flavored layer made with cream cheese, powdered sugar, peppermint extract, and whipped topping, tinted green for that classic grasshopper look.

Finished with a drizzle of hot fudge, chocolate sprinkles, and chopped Andes Mints, this cake is slightly minty, perfectly sweet, and completely festive. It’s especially fun for St. Patrick’s Day celebrations, but honestly, any chocolate and mint lover will appreciate it all year round. Easy to make with boxed mixes and simple ingredients, this poke cake is always a crowd pleasing dessert.

Do you love mint desserts and sweets? If so, then you'll want to try my Icebox Peppermint Sugar Cookies or Peppermint Oreo Balls!

Poke cakes always turn out so good! Check out this Cranberry Poke Cake or Peeps Poke Cake!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For the best texture, let the cake cool completely before poking holes so it doesn’t tear. Warm the hot fudge slightly so it pours easily and seeps into every hole. Chill the cake at least 4 hours, overnight is even better so the layers fully set and the mint flavor develops. Start with a small amount of peppermint extract and adjust carefully, a little goes a long way.

• Store the cake covered in the refrigerator for up to 4-5 days. Because of the pudding and whipped topping layers, it should remain chilled until ready to serve. For clean slices, use a sharp knife wiped clean between cuts. You can freeze individual slices for up to 2 months; thaw overnight in the refrigerator before serving.

• Swap the devil’s food cake mix for a chocolate fudge or dark chocolate cake mix for an even richer flavor. If you don’t have hot fudge, chocolate syrup will work in a pinch, though the texture will be different. Vanilla pudding can replace chocolate pudding. For the topping, mascarpone can be used instead of cream cheese. You can also use homemade whipped cream in place of frozen whipped topping, and garnish with chocolate chips or crushed mint cookies instead of Andes Mints for a fun twist. If you want an extra minty cake, you can add a small amount of the peppermint extract to the cake mix before baking.

Our favorite kitchen equipment and supplies used with this recipe:

• Pyrex Basics 2-Qt Glass Baking Dish with Lid
• Silicone Whisk Set
• Hamilton Beach 6-Speed Electric Hand Mixer with Whisk
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set

Yield 12 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

25 Min

Inactive time

30 Min

Total time

1 H & 10 M

Grasshopper Cake

A moist devil’s food cake soaked in hot fudge and layered with minty cream and chocolate pudding. This easy poke cake is a chocolate mint lover’s dream.

Ingredients

• cake:
• 1 - 15.25 ounce box devil’s food cake mix, plus the ingredients listed on the box
• 1 - 12.8 ounce jar hot fudge, heated in the microwave until warm
• 2 - 3.9 ounce boxes instant chocolate pudding mix
• 4 cups milk
• topping:
• 1 - 8 ounce package cream cheese, room temperature
• 1 cup powdered sugar
• 1 teaspoon peppermint extract
• green food coloring
• 1 - 16 ounce container frozen whipped topping, thawed
• chocolate sprinkles
• 6 Andes Mints, cut in half

Instructions

1. Preheat the oven to 350°F. Lightly coat a 9×13 inch baking dish with nonstick cooking spray.
2. Prepare the devil’s food cake mix according to the package directions. Pour the batter into the prepared baking dish and bake as directed on the package. Allow the cake to cool completely.
3. Using the handle of a wooden spoon, poke holes evenly over the top of the cooled cake.
4. Pour the warm hot fudge sauce over the cake, spreading it to fill the holes. Reserve about 2 tablespoons of the hot fudge for garnish.
5. In a bowl, whisk together the pudding mix and milk until smooth and thickened. Spread the pudding evenly over the cake.
6. In a separate mixing bowl, beat the cream cheese and powdered sugar until smooth with an electric mixer. Add the extract and green food coloring, adjusting to your desired shade. Beat until well combined, then gently fold in the thawed whipped topping. Spread this mixture evenly over the pudding layer.
7. Drizzle the reserved hot fudge over the top of the cake. Garnish with chocolate sprinkles and Andes mints.
8. Refrigerate overnight for best results before serving.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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