Crème De Menthe Cake 

Prep Time: 10 minutes | Cook Time: 35 minutes



  • For the Cake
  • 1 box yellow cake mix
  • 1/3 cup Vegetable oil
  • 4 eggs
  • 1 cup sour cream
  • 1 3.9-oz box instant pistachio pudding mix
  • 1/4 cup green Crème De Menthe
  • 1 cup mini semisweet chocolate chips
  • For the Frosting
  • 2 cups powdered sugar
  • 2 Tbsp milk
  • 1 Tbsp green Crème De Menthe
  • 2 Tbsp mini semisweet chocolate chips


For the Cake

Preheat your oven to 350ºF and spray a bundt pan with cooking spray. Set aside.

In a large bowl combine the cake mix, vegetable oil, eggs, sour cream, pudding and Crème De Menthe. Whisk until combined, about two minutes. Fold in the mini chocolate chips. Pour the mixture into a bundt pan.

Bake until a toothpick inserted comes out clean, about 35-40 minutes. Remove from oven and place on a cooling rack for 10-15 minutes. Using a knife, run around the edges of the pan and flip onto a cooling rack. Let cool fully.

For the Frosting

In a large bowl whisk together the powdered sugar, milk and Crème De Menthe until thick. If the mixture is too thick add a bit more milk. If too thin add more powdered sugar.

Using a spatula, frost the top of the cake, letting the frosting drip down. Sprinkle the top with the mini chocolate chips and serve.


Lyndsay Burginger
If you are allergic to nuts you can substitute vanilla pudding in place of the pistachio. To ensure the cake comes out of the bundt pan make sure to remove the cake 15-20 minutes after removing from the oven. Letting the cake cool entirely in the pan will make it nearly impossible to unmold in one piece.

Original Recipe: Steve Harvey of Austin, Texas

This recipe was submitted by Steve Harvey of Austin, Texas. His mom's famous Christmas cake, it was so popular that even the local firehouse would call in to check when the family would be around with their holiday gift. In his words, this cake is best served "warm — with a little whipped cream and a good cup of coffee."