Mint Poke Cake Recipe

I love a good poke cake and I have made all kinds. Some others you may like to try are Toffee Poke Cake, Cherry Limade Poke Cake, Easy Strawberry Poke Cake, Banana Pudding Poke Cake, and Hummingbird Poke Cake.

This one is flavored with both mint extract and bourbon to give it the flavor of a Mint Julep. For extra mint flavor, I add chopped Andes Mint Candies on top.

Start With A Box Of Cake Mix

This recipe starts with a box of which is a wonderful shortcut for making poke cakes. With the sweetened condensed milk, bourbon, and mint extract added, it doesn’t have the flavor of a boxed cake mix at all but it’s a huge timesaver.

Cake in 9x13-inch pan with piece removed.

How To Make Mint Julep Poke Cake

Prepare the cake batter and bake in a 9×13-inch baking dish.
Let cool some and then poke holes about every one and a half inches.
Mix together the sweetened condensed milk, bourbon, and mint extract and pour into holes. Refrigerate at least 1 hour.
Spread Cool Whip on top and sprinkle with chopped Andes mints.

Piece of Poke Cake on a plate and rest of cake in pan.

Recipe Tips

Be sure to use sweetened condensed milk and not evaporated milk.
It’s best not to sprinkle the mints on top too far in advance. They will bleed some into the Cool Whip.
Best made 8 to 24 hours in advance. Serve chilled.