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.
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.
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.
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.
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.
Preheat the oven to 350 degrees.
Mix together the white cake mix, water, oil, 1/4 c Irish cream, eggs, and mint extract.
Add green food coloring if choosing to use.
Spray a 9×13 pan with non-stick spray.
Pour the cake batter into the pan.
Bake the cake for approximately 35 minutes or until a toothpick comes out clean.
Poke holes with the rounded end of a wooden spoon handle all over the cake.
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.
Refrigerate the cake for at least two hours.
Spread the tub of whipped topping over the cake.
Top with chocolate sprinkles and Andes baking chips.
Store in the refrigerator.
I guess it was the month of romance books but my absolute favorite read of…
Summer is going fast as always! Have you been fitting in some summer reading? I…
June wasn't the best reading month for me. I had no five-star reads. Plus, there…
Camping has always been a big part of my life. As a child, my family…
One thing that drives me crazy is having to repeat myself over and over. When…
I did a lot of reading in May including many popular new releases. I had…
View Comments
This sure looks like a delicious treat for St. Patrick's day. I can't wait to try your Irish cream poke cake recipe.
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.
This looks so good! What a fun recipe to make with kids!
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.
Thanks for sharing! Does it keep long?
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.
I found the Andes candies but can’t find the baking chips any advice on how to break them up?
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.