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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!

Ingredients

For the Cake:

  • 1 box white cake mix
  • ¾ cup water
  • ½ cup vegetable oil
  • 1¼ cups Irish cream, divided
  • 3 eggs
  • 1 teaspoon mint extract
  • Green food coloring (optional)

For the Soaking Mixture:

  • 14 oz can sweetened condensed milk
  • 1 cup Irish cream

For the Topping:

  • 8 oz whipped topping, thawed
  • ½ cup Andes baking chips
  • Chocolate sprinkles

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.

Find it online: https://chocolatecoveredamy.com/irish-cream-poke-cake-recipe/