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Irish Cream Poke Cake

Irish Cream Poke Cake

Whip up our delightful Irish Cream Poke Cake for a truly decadent and easy dessert experience. This recipe is your secret weapon for impressing guests or indulging in a rich, creamy treat that’s surprisingly simple to make at home. Get ready to fall in love with every moist bite and luscious topping of this unforgettable Irish Cream Poke Cake.
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Prep Time 20 minutes
Cook Time 35 minutes
Refrigeration Time 4 minutes
Total Time 4 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • white cake mix 1 box (15.25 oz)
  • 1 cup vegetable oil
  • 1 cup water
  • 1/4 cup Irish cream liqueur (such as Baileys)
  • 1 (3.4 oz) package instant vanilla pudding mix
  • 2 cups cold milk
  • 1 cup heavy whipping cream cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or curls, for garnish (optional)
  • Whipped cream, for topping (optional)

Equipment

  • 9x13 inch baking pan
  • Large Bowl
  • Wire rack
  • Wooden spoon handle or fork
  • Small Bowl
  • Medium Bowl
  • chilled bowl
  • Electric mixer

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, combine the white cake mix, three large eggs, one cup of vegetable oil, and one cup of water. Mix according to package directions until well combined and smooth. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 15 minutes.
    white cake mix, 1 cup vegetable oil, 1 cup water
  2. While the cake is still warm but not hot, gently poke holes all over the top of the cake using the handle of a wooden spoon or a fork. In a small bowl, whisk together 1/4 cup of Irish cream liqueur and 1/4 cup of the prepared cake batter (removed before baking). Slowly and evenly pour this mixture over the poked cake, allowing it to seep into the holes.
    1/4 cup Irish cream liqueur (such as Baileys)
  3. In a medium bowl, whisk together the instant vanilla pudding mix and two cups of cold milk until thickened, about 2 minutes. Stir in the remaining 1/4 cup of Irish cream liqueur. Spread this luscious pudding mixture evenly over the top of the infused cake, ensuring it fills some of the poked holes. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the pudding to set and the flavors to meld.
    1/4 cup Irish cream liqueur (such as Baileys), 1 (3.4 oz) package instant vanilla pudding mix, 2 cups cold milk
  4. Just before serving, in a chilled bowl, whip the cold heavy whipping cream with the powdered sugar and vanilla extract using an electric mixer on medium-high speed until stiff peaks form. Be careful not to overmix.
    1 cup heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
  5. Once the cake has chilled sufficiently and the pudding is set, spread the homemade whipped cream topping evenly over the pudding layer. Garnish with chocolate shavings or curls, if desired. Slice and serve this delightful Irish Cream Poke Cake chilled.
    Chocolate shavings or curls, for garnish, Whipped cream, for topping

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Not suitable for freezing. Serve chilled.
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