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Thin Mint Pound Cake

Use up your leftover Girl Scout Cookies with Thin Mint Pound Cake recipe
Thin Mint Pound Cake


Thin Mint Pound Cake

Serve this Thin Mint pound cake with coffee for the perfect end to your meal. The chocolate cake and minty cookies pair together perfectly.


  • 1 package yellow cake mix
  • 1 package instant chocolate pudding mix
  • 1/2 Cup white sugar
  • 3/4 Cups water
  • 3/4 Cups vegetable oil
  • 4 eggs, beaten
  • 1 Cup sour cream
  • 1/2 Cup Thin Mint cookies, crushed
  • 2 Tablespoons confectioners’ sugar, for serving


Preheat the oven to 350 degrees F.

Brush a 10-inch Bundt pan with butter and coat with flour, and set aside.

Combine the cake mix, pudding mix, and sugar in a bowl. Stir to combine. Incorporate the water, oil, and eggs. Once combined, fold in the sour cream and crushed cookies.

Bake for about 1 hour or until a toothpick comes out clean when inserted in the center of the cake. Cool in the pan for about 10 minutes before removing. Allow the cake to continue to cool on a wire rack before dusting with the confectioners’ sugar and serving.