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Mint Cake

"My sister and I like to bake this 'cool' mint cake when we were learning to cook...and I still enjoy making it today," reports Sue Gronholz of Beaver Dam, Wisconsin.
  • Total Time
    Prep: 25 min. Bake: 25 min. + chilling
  • Makes
    15 servings


  • 1 package yellow cake mix (regular size)
  • 1/2 teaspoon mint extract, divided
  • 1-1/2 cups cold whole milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 4 to 5 drops green food coloring


  • Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well.
  • Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours.
Nutrition Facts
1 piece: 0g sugar total. Diabetic Exchanges: 1-1/2 fruit, 1 starch, 1 fat.
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  • mkfrazier
    May 21, 2018

    This has such a light, fresh flavor. Very easy to make, too

  • DecMay08
    Feb 16, 2012

    No comment left

  • cynthiaelliott
    Mar 15, 2011

    This dessert was excellent. I volunteer at a a soup kitchen, and made this dessert for our St. Patrick's day dessert. The clients loved it. I used an icing tip and bag to fill the holes in the cake, using jello choc pudding cups. After I cut out each piece, I then placed a shamrock choc ontop of the whipped cream. I would certainly make this again.

  • fourjodi
    Jul 31, 2009

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  • gold1951
    Mar 7, 2008

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  • twinsfla
    Mar 6, 2008

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  • kalidescope
    Mar 5, 2007

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    Mar 4, 2007

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    Apr 24, 2006

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  • Cake_Kaleigh
    Feb 25, 2006

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