Description
This Irish Cream Poke Cake is the ultimate indulgence, blending the rich flavors of Irish cream, sweetened condensed milk, and fluffy whipped topping. Perfect for St. Patrick’s Day or any celebration, this moist and decadent cake is a guaranteed crowd-pleaser.
Ingredients
For the Cake Base:
- 1 box white cake mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 1/4 cup Irish cream liqueur
- 3 eggs
- 1 teaspoon mint extract
- Green food coloring (optional)
For the Irish Cream Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup Irish cream liqueur
For the Topping:
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup Andes baking chips
- Chocolate sprinkles
Instructions
- Bake the Cake:
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Mix cake batter ingredients, adding green food coloring if desired.
- Pour into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Poke & Soak:
- While the cake is still warm, poke holes all over using the handle of a wooden spoon.
- Mix sweetened condensed milk and Irish cream, then pour over the cake, ensuring it seeps into the holes.
- Refrigerate for at least 2 hours.
- Frost & Decorate:
- Spread whipped topping evenly over the cake.
- Sprinkle with Andes baking chips and chocolate sprinkles.
- Serve & Enjoy:
- Keep the cake chilled until ready to serve.
- Slice and enjoy the creamy, boozy delight!
Notes
- Non-Alcoholic Version: Substitute Irish cream liqueur with Irish cream-flavored coffee creamer.
- Make-Ahead Friendly: The flavors meld beautifully if made a day in advance.
- Storage: Store in the refrigerator for up to 4 days.
- Customizations: Use chocolate cake mix for a richer taste or add a drizzle of caramel for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American