Why You’ll Love This Recipe

Easy to Make: Uses a boxed cake mix for a quick and foolproof dessert.
Boozy & Delicious: The Irish cream adds a rich, creamy flavor to every bite.
Perfect for Celebrations: A great treat for St. Patrick’s Day or any special occasion.
Make-Ahead Friendly: Tastes even better after chilling overnight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box white cake mix
3/4 cup water
1/2 cup vegetable oil
1 1/4 cups Irish cream, divided
3 eggs
1 teaspoon mint extract
Green food coloring (optional)
14 oz can sweetened condensed milk
8 oz whipped topping, thawed
1/2 cup Andes baking chips
Chocolate sprinkles

Directions

Prepare the Cake Batter
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the white cake mix, water, vegetable oil, 1/4 cup of Irish cream, eggs, and mint extract.
- If using, add green food coloring for a festive touch.
Bake the Cake
- Spray a 9×13-inch baking pan with non-stick cooking spray.
- Pour the cake batter into the pan and bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
Soak the Cake
- Once baked, remove the cake from the oven and poke holes all over it using the round end of a wooden spoon handle.
- In a small bowl, mix the sweetened condensed milk with 1 cup of Irish cream.
- Slowly pour the mixture over the cake, making sure it soaks into the holes.
- Refrigerate for at least 2 hours to allow the flavors to meld.
Add the Topping
- Spread the thawed whipped topping evenly over the chilled cake.
- Sprinkle with Andes baking chips and chocolate sprinkles for added texture and flavor.
Serve and Enjoy
- Store the cake in the refrigerator until ready to serve.
- Slice and enjoy this creamy, boozy dessert!

Servings and Timing

Servings: 15 slices
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Chilling Time: At least 2 hours
Total Time: About 3 hours (including chilling)

Variations

Non-Alcoholic Version: Substitute the Irish cream with an Irish cream-flavored coffee creamer.
Extra Chocolatey: Add a drizzle of melted chocolate or chocolate syrup on top.
Nutty Crunch: Sprinkle chopped nuts like pecans or almonds for extra crunch.

Storage and Reheating

Storage: Keep the cake covered in the refrigerator for up to 3 days.
Freezing: Freeze individual slices in airtight containers for up to 1 month. Thaw in the fridge before serving.
Reheating: Best served chilled, but if you prefer it warm, let it sit at room temperature for a few minutes before enjoying.

FAQs

Can I make this cake ahead of time?

Yes! It actually tastes better the next day as the flavors meld together.

Can I use chocolate cake mix instead?

Absolutely! A chocolate base would pair well with the Irish cream flavor.

How do I prevent the cake from becoming too soggy?

Make sure not to oversaturate the cake with the Irish cream mixture. Pour it in stages and allow it to soak properly.

Can I use homemade whipped cream instead of store-bought whipped topping?

Yes, homemade whipped cream works great. Just whip heavy cream with a bit of sugar until stiff peaks form.

What’s the best way to poke holes in the cake?

Use the rounded end of a wooden spoon handle or a skewer for even-sized holes.

How can I make this cake more festive?

Add green sprinkles or drizzle white chocolate dyed green for a fun St. Patrick’s Day touch.

Can I substitute a different liqueur?

Yes, Baileys, Kahlua, or another flavored liqueur would work well.

Can I use a bundt pan instead of a 9×13 pan?

Yes, but make sure to adjust the baking time and check for doneness with a toothpick.

Is this cake kid-friendly?

No, due to the Irish cream content. For a kid-friendly version, use an Irish cream-flavored coffee creamer instead.

Conclusion

Irish Cream Poke Cake is a decadent, moist, and flavor-packed dessert that’s perfect for celebrations, especially St. Patrick’s Day. With its rich Irish cream infusion and light whipped topping, this cake is a guaranteed crowd-pleaser. Enjoy it chilled for the best taste and texture!

Irish Cream Poke Cake Recipe

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This Irish Cream Poke Cake is a rich, moist, and indulgent dessert infused with creamy Irish cream liqueur. Made with a boxed cake mix, sweetened condensed milk, and a whipped topping, it’s an easy-to-make treat perfect for St. Patrick’s Day or any celebration. Topped with Andes baking chips and chocolate sprinkles, this boozy cake is a guaranteed crowd-pleaser!

Author: Amy
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: About 3 hours
Yield: 15 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the white cake mix, water, vegetable oil, ¼ cup of Irish cream, eggs, and mint extract. Mix until smooth.
- If using, add green food coloring for a festive touch.
Bake the Cake:
- Grease a 9×13-inch baking pan with non-stick spray.
- Pour the batter into the pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Soak the Cake:
- Once baked, remove from the oven and poke holes all over the cake using the round end of a wooden spoon handle.
- In a small bowl, mix the sweetened condensed milk with 1 cup of Irish cream.
- Slowly pour the mixture over the cake, ensuring it soaks into the holes.
- Refrigerate for at least 2 hours.
Add the Topping:
- Spread the thawed whipped topping evenly over the chilled cake.
- Sprinkle with Andes baking chips and chocolate sprinkles.
Serve & Store:
- Keep the cake refrigerated until ready to serve.
- Slice and enjoy!

Notes

Variations:
- Non-Alcoholic Version: Substitute Irish cream with an Irish cream-flavored coffee creamer.
- Extra Chocolatey: Drizzle melted chocolate or chocolate syrup on top.
- Nutty Crunch: Sprinkle chopped pecans or almonds for added texture.
Storage & Freezing:
- Store covered in the fridge for up to 3 days.
- Freeze individual slices for up to 1 month; thaw in the fridge before serving.