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Dessert Recipes

Thin Mint Bundt Cake

We added chocolate chips to our moist Bundt, then finished it with a minty drizzle and a cookie garnish.

Serving Size:


Active Time:

20 min.

Total Time:

1 hr., 30 min. + cooling time


  • 1 pkg. (9 oz.) Thin Mint cookies
  • 2 pkgs. (16 oz. each) poundcake mix
  • 4 eggs
  • ½ cup sour cream
  • ½ cup butter, at room temperature
  • ½ cup + 2 Tbs. mini chocolate chips
  • 1 can (16 oz.) vanilla frosting
  • 1 tsp. milk
  • ⅛ tsp. peppermint extract


  1. Preheat oven to 325°F. Coat 13-cup Bundt pan with baking spray with flour. Coarsely chop 27 cookies; reserve.
  2. On low speed, beat poundcake mixes, 1⅓ cups water, eggs, sour cream and butter for 30 seconds. On medium, beat until fluffy, 2-3 minutes. Stir in ½ cup chocolate chips and chopped cookies. Transfer to pan. Bake 50-55 minutes or until pick inserted 1″ from center comes out clean. Cool 10 minutes. Transfer from pan to rack; cool.
  3. Transfer frosting to microwave-safe bowl. Microwave on High in 15-second intervals, stirring, until just pourable.
  4. In small microwave-safe bowl, combine milk and extract with remaining 2 Tbs. chips. Microwave on Medium in 15-second intervals, stirring, until smooth. Transfer to sandwich bag; snip ¹⁄₁₆” hole in one corner. Stir frosting; pour over cake. Pipe chocolate over top. Garnish with remaining cookies.

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