Mint Julep Poke Cake- this easy, make-ahead dessert is wonderful for a Kentucky Derby Party. Flavored with mint extract and bourbon with a delightful Cool Whip topping.
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.
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.
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.
Varaiations and Substitutions
- Use a box of white or yellow cake mix in place of chocolate.
- Use chopped peppermint candies in place of Andes mints.
- Leave the bourbon out and just make a mint flavored poke cake.
How To Store
Cover with plastic wrap and refrigerate for 3 to 4 days.
More Kentucky Derby Recipes
- Kentucky Butter Cake
- Kentucky Derby Bars
- Mint Julep Cupcakes
- Mint Julep Cake
- Bourbon Balls
- Thoroughbread Pie
- Hot Brown Fondue
Mint Julep Poke Cake
Equipment
Ingredients
- 1 (Regular-size) box chocolate cake mix, plus ingredients to make the cake
- 1 (14-ounce) can sweetened condensed milk
- 3 tablespoons bourbon
- 1 teapsoon mint extract
- 16 ounces Cool Whip, thawed
- 1/2 cup chopped Andes mints
- fresh mint for garnish
Instructions
- Grease a 9×13-inch baking pan and cook cake according to box directions.
- Let cake cool 15 minutes. Poke holes in cake with the back of a wooden spoon, spacing them about 1 1/2 inches across. Note: Try to only go about 2/3 of the way through the cake with the holes.
- In a medium bowl, whisk together the sweetened condensed milk, bourbon, and mint extract.Slowly pour mixture over cake, trying to get it into the holes.
- Cover cake and refrigerate for at least 1 hour and up to 24 hours.
- Spread Cool Whip on top. Sprinkle Andes mints on top.Garnish with fresh mint.
