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Fireball Poke Cake Recipe

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3.9 from 67 reviews

  • Author: Amina
  • Total Time: 2 hours 35 minutes
  • Yield: 12 servings

Description

This Fireball Poke Cake is a delightful twist on a classic poke cake, combining the warm, spicy kick of Fireball Cinnamon Whisky with buttery pecan cake and creamy butterscotch pudding. The cake is moist and flavorful from the whisky-infused pudding that fills the holes poked into the cake, topped with fluffy whipped topping and a festive sprinkle of red and orange sanding sugar. Perfect for parties or any occasion where you want to impress with a boozy, comforting dessert.

Ingredients

Cake

  • 15.25 ounces Butter Pecan Cake Mix (plus ingredients called for on the box)

Pudding Mixture

  • 2 boxes Cook & Serve Butterscotch Pudding Mix (3.4 ounces each)
  • 3 3/4 cups Whole Milk
  • 1/4 cup Fireball Cinnamon Whisky

Topping

  • 8 ounces Whipped Topping (thawed)
  • Red and Orange Sanding Sugar (for topping)

Instructions

  1. Prepare the Cake: Prepare the butter pecan cake mix according to the package instructions for a 9×13 inch cake. Bake as directed.
  2. Cool Slightly: Once the cake comes out of the oven, allow it to cool for a couple of minutes so it is warm but not hot.
  3. Poke the Cake: Using the handle of a wooden spoon, poke holes all over the cake, going all the way down to the bottom. Make sure the holes are large enough to allow the pudding to seep in properly.
  4. Make the Pudding Mixture: In a bowl, whisk together the cook & serve butterscotch pudding mixes with the whole milk and Fireball Cinnamon Whisky until smooth and all lumps are gone.
  5. Pour Pudding Over Cake: Pour the warm pudding mixture evenly over the cake, making sure to spread it out.
  6. Fill the Holes: Use the back of the spoon to gently press the pudding down into the holes poked in the cake for maximum flavor absorption.
  7. Chill the Cake: Place the cake in the refrigerator and let it set and cool completely for about 2 hours.
  8. Add Whipped Topping: Once the cake is fully chilled, spread the thawed whipped topping evenly over the cake.
  9. Decorate and Serve: Sprinkle red and orange sanding sugar on top for a festive finish. Slice and serve chilled for best results.

Notes

  • Ensure the cake is still warm when poking holes and pouring pudding, so the pudding soaks in well.
  • If you prefer a stronger whisky flavor, you can adjust the amount of Fireball Cinnamon Whisky slightly.
  • Use full-fat milk for the best texture of pudding.
  • This cake needs at least 2 hours in the fridge to allow the pudding to set properly.
  • For a non-alcoholic version, substitute whisky with an equal amount of milk or butterscotch extract.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/fireball-poke-cake-recipe/