Creme de Menthe Cake I

Creme de Menthe Cake I

46 Reviews 3 Pics
Recipe by  Bonnie

“This quick recipe uses regular cake mix, any brand, and any type of whipped topping. It is a great dessert for after dinner, or anytime and especially a treat for St. Patrick's Day (easy way to get something "green"). You can use creme de menthe flavoring if you don't have the actual liqueur.”

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Adjust Servings

Original recipe yields 1 - 13x9 inch sheet cake



  1. Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
  2. Pour into 13x9 inch pan and bake according to package directions.
  3. Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

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Reviews (46)

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Following the recipe with the white cake and syrup I wasn't impressed, so have to give it a 3 star rating that way. However, following other reviews I used a chocolate cake with hot fudge ice cream topping (Hershey's)instead of chocolate syrup, and this was much better. The guys I made it for, (using chocolate cake and fudge) loved it. If you want to make the "Baptist" version use Peppermint extract instead. BTW, for those worried about the alcohol, it dissipates with heating leaving only the flavor, and you can always use peppermint extract for the topping if you are worried about children.



So easy, and one of the best cakes I have ever eaten! I used chocolate fudge cake. The recipe called for 1 1/3 cups water, so I substituted 1/3c Creme de Menthe for the 1/3c water. Used a jar of Hersheys hot fudge topping, didn't change anything else. Very hard to stick with "one small piece" when you make this cake!


YAKIMICKI! This cake is the best! I made it for a co-worker's birthday and it was pretty simple since everything is from a box or jar and it tastes like a million bucks! The only alterations I used were that I used chocolate cake mix and I used hot fudge instead of chocolate syrup. After I "frosted" the cake w/ the whipped topping, I made some designs on the top with chocolate syrup and then put broken pieces of Andes Candies on top. It looked great. Everyone loved it. I want to try it w/ the white cake mix sometime too.

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Amount Per Serving (14 total)

  • Calories
  • 318 cal
  • 16%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 55.5 g
  • 18%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 270 mg
  • 11%

Based on a 2,000 calorie diet



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Coconut Sour Cream Cake


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