Irish Cream Poke Cake
I love a good poke cake. Poke cakes are simple (yay for boxed cake mix!), moist, and delicious. Now you can have a great boozy poke cake perfect for St. Patrick’s Day. Irish cream poke cake takes a white cake mix and adds the flavors of mint and Irish cream to make this dessert top-notch.
Directions:
Step 1 – Make the Cake Batter
Preheat the oven to 350 degrees.
Mix together the cake mix, 3/4 c water, 1/2 c vegetable oil, 1/4 c Irish cream, 3 eggs, and 1 tsp mint extract. I added green food coloring but this (of course) is entirely optional.
Step 2 – Bake the Cake
Spray a 9×13 pan with non-stick cooking spray.
Pour the cake batter into the pan.
Bake the cake in the preheated oven for approximately 35 minutes or until an inserted toothpick comes out clean.
Step 3 – Soak the Cake
Make the filling by mixing together a 14 oz can of sweetened condensed milk and 1 c of Irish cream.
When the cake is removed from the oven poke holes all over it with a round tool. Most people use the round end of a wooden spoon handle.
Pour the Irish cream mixture over the cake trying to get the liquid in every hole.
Refrigerate for at least two hours.
Step 4 – Make the Topping
Spread an entire tub of whipped topping over the cake.
Then put toppings on – I chose chocolate sprinkles and Andes baking chips.
Store in the refrigerator.
I hope you enjoy this Irish cream poke cake!
An incredibly easy cake using a white cake mix flavored with Irish cream and mint extract then topped with Cool Whip, chocolate sprinkles, and Andes baking chips.
- 1 box white cake mix
- 3/4 c water
- 1/2 c vegetable oil
- 1 1/4 c Irish cream divided
- 3 eggs
- 1 tsp mint extract
- green food coloring optional
- 14 oz sweetened condensed milk
- 8 oz whipped topping thawed
- 1/2 c Andes baking chips
- chocolate sprinkles
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Preheat the oven to 350 degrees.
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Mix together the white cake mix, water, oil, 1/4 c Irish cream, eggs, and mint extract.
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Add green food coloring if choosing to use.
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Spray a 9×13 pan with non-stick spray.
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Pour the cake batter into the pan.
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Bake the cake for approximately 35 minutes or until a toothpick comes out clean.
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Poke holes with the rounded end of a wooden spoon handle all over the cake.
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Combine the can of sweetened condensed milk with 1 cup of Irish cream. Pour over the cake trying to get the liquid mixture in each of the holes.
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Refrigerate the cake for at least two hours.
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Spread the tub of whipped topping over the cake.
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Top with chocolate sprinkles and Andes baking chips.
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Store in the refrigerator.
9 COMMENTS
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Scarlet | 15th Jan 20
This sure looks like a delicious treat for St. Patrick’s day. I can’t wait to try your Irish cream poke cake recipe.
Mehgan | 15th Jan 20
Thank you! I hope you like the poke cake, we’ve been enjoying it for days now. I swear it gets even better over time.
Green Recipes for St Patricks Day - Best of Life | 8th Feb 23
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Suzanne | 16th Mar 23
This looks so good! What a fun recipe to make with kids!
Mehgan | 16th Mar 23
We enjoy this cake for St. Patrick’s Day but it might be too boozy for kids. With my kids, I love to make mint shakes and “leprechaun pudding” vanilla pudding colored green with marshmallows from Lucky Charms cereal for the holiday.
Vanessa | 16th Mar 23
Thanks for sharing! Does it keep long?
Mehgan | 16th Mar 23
It can be kept in the refrigerator for a few days but will get soggier over time. Personally, I think the cake tastes best the day after making it.
Jessica | 13th Mar 24
I found the Andes candies but can’t find the baking chips any advice on how to break them up?
Mehgan | 14th Mar 24
I would put the Andes candies on a cutting board and using a chef’s knife chop the chocolate up into the size pieces you want. They don’t have to be a uniform size.