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a square of Irish cream poke cake on a white dessert plate

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.

Course Dessert
Cook Time 35 minutes
Servings 15

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees.

  2. Mix together the white cake mix, water, oil, 1/4 c Irish cream, eggs, and mint extract.

  3. Add green food coloring if choosing to use.

  4. Spray a 9x13 pan with non-stick spray.

  5. Pour the cake batter into the pan.

  6. Bake the cake for approximately 35 minutes or until a toothpick comes out clean.

  7. Poke holes with the rounded end of a wooden spoon handle all over the cake.

  8. 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.

  9. Refrigerate the cake for at least two hours.

  10. Spread the tub of whipped topping over the cake.

  11. Top with chocolate sprinkles and Andes baking chips.

  12. Store in the refrigerator.