Fireball Poke Cake Recipe
Introduction
This Fireball Poke Cake is a delightful twist on a classic dessert, combining the warm spice of cinnamon whisky with sweet butterscotch pudding and fluffy whipped topping. It’s perfect for gatherings or a special treat that’s both fun to make and irresistible to eat.
Ingredients
- 15.25 ounces yellow cake mix (plus ingredients called for on the box: 3 large eggs, 1 cup water, ½ cup vegetable oil)
- 3.5 ounces cook & serve butterscotch pudding mix
- 1¾ cups whole milk, cold
- ¼ cup Fireball cinnamon whisky
- 12 ounces whipped topping, thawed (1½ 8-ounce tubs)
- ½ teaspoon red sugar sanding sprinkles (optional garnish)
- ½ teaspoon orange sugar sanding sprinkles (optional garnish)
Instructions
- Step 1: Preheat your oven to 350°F. Spray the bottom of a 9×13 inch baking pan with baker’s spray and set aside.
- Step 2: In a mixing bowl, use a handheld mixer on medium speed to mix the yellow cake mix, eggs, vegetable oil, and water according to the box directions. Spread the batter evenly into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 3: Let the cake cool for 5 minutes. Using a round-handled wooden spoon, poke holes all over the surface of the cake. Allow the cake to continue cooling on the counter while preparing the pudding mixture.
- Step 4: In a 2-quart saucepan over medium heat, combine the butterscotch pudding mix, whole milk, and Fireball cinnamon whisky. Whisk constantly and bring to a boil. Cook for 1-2 minutes after boiling, then remove from heat and continue whisking until the pudding starts to thicken.
- Step 5: While the pudding is still hot but not fully set, pour it slowly into the holes in the cake. Once all holes are filled, pour the remaining pudding over the entire cake surface and spread it evenly using an offset spatula or the back of a large spoon.
- Step 6: Let the cake and pudding cool on the counter for another 20 minutes to allow the pudding to firm up slightly before adding the whipped topping.
- Step 7: Spread the thawed whipped topping evenly over the cake. Sprinkle red and orange sugar sanding sprinkles on top if desired.
- Step 8: Refrigerate the cake for at least 8 hours, or overnight, to chill thoroughly. Slice and serve chilled.
Tips & Variations
- For a non-alcoholic version, substitute the Fireball cinnamon whisky with an equal amount of cinnamon-flavored syrup or omit it entirely.
- Use a wooden spoon handle to create larger holes for more pudding absorption if you prefer a moister cake.
- Top with chopped pecans or cinnamon for an extra crunch and flavor boost.
Storage
Store the cake covered in the refrigerator for up to 3 days. It tastes best chilled, so reheat is not recommended. If needed, serve directly from the fridge to maintain the pudding’s texture and freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different pudding flavor?
Yes, butterscotch adds a nice sweetness that complements the Fireball whisky well. Vanilla or butterscotch are best, but you can experiment with chocolate or caramel for different flavors.
Can I make this cake ahead of time?
Absolutely! In fact, chilling the cake overnight allows the pudding to fully set and the flavors to meld beautifully, making it even more delicious the next day.
Print
Fireball Poke Cake Recipe
- Total Time: 8 hours 45 minutes
- Yield: 12 servings 1x
Description
Fireball Poke Cake is a decadent and flavorful dessert combining moist yellow cake with warm butterscotch pudding infused with Fireball cinnamon whisky. The pudding is poured over the freshly baked cake after poking holes, allowing it to seep inside for a moist and boozy twist. Topped with fluffy whipped topping and optional colorful sanding sugar sprinkles, this cake is perfect for special occasions or cozy gatherings.
Ingredients
Cake
- 15.25 ounces yellow cake mix
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
Pudding Filling
- 3.5 ounces cook & serve butterscotch pudding mix
- 1¾ cups whole milk, cold
- ¼ cup Fireball cinnamon whisky
Topping
- 12 ounces whipped topping, thawed (1½ 8-ounce tubs)
- ½ teaspoon red sugar sanding sprinkles (optional garnish)
- ½ teaspoon orange sugar sanding sprinkles (optional garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and spray the bottom of a 9×13-inch baking pan with baker’s spray to prevent sticking; set aside.
- Mix and Bake Cake: In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Use a handheld mixer on medium speed to blend according to the cake mix box instructions. Pour the batter into the prepared baking pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Poke Holes: Remove the cake from the oven and let it cool for 5 minutes. Use a round-handled wooden spoon to poke holes evenly across the surface of the warm cake. Allow it to continue cooling on the counter while preparing the pudding.
- Prepare Pudding with Fireball: In a medium 2-quart saucepan over medium heat, whisk together the butterscotch pudding mix, whole milk, and Fireball cinnamon whisky. Bring the mixture to a boil, whisking constantly to prevent lumps. Once boiling, cook for an additional 1-2 minutes until thickened, then remove from heat and whisk until the pudding is smooth and starts to thicken further.
- Fill Cake with Pudding: While the pudding is still hot but slightly cooled, slowly pour it evenly into the holes poked into the cake. After filling all holes, spread the remaining pudding over the cake’s surface using an offset spatula or the back of a spoon to cover it completely.
- Cool Before Topping: Let the cake rest on the counter for about 20 minutes to allow the pudding to set and firm up before adding the whipped topping.
- Spread Whipped Topping and Garnish: Evenly spread the thawed whipped topping over the entire surface of the cake. Sprinkle the optional red and orange sugar sanding sprinkles over the top for a festive finish, if desired.
- Refrigerate: Place the poke cake into the refrigerator for a minimum of 8 hours, preferably overnight, to chill and fully set before slicing and serving.
Notes
- Use a round-handled spoon or similar object to create holes in the cake for even pudding absorption.
- Ensure the pudding is warm but not boiling hot before pouring to avoid melting the whipped topping prematurely.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Alcohol content remains in the dessert due to Fireball whisky; keep this in mind if serving to children or those sensitive to alcohol.
- For a dairy-free version, substitute whipped topping and milk with appropriate dairy-free alternatives and ensure pudding mix compatibility.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Fireball poke cake, butterscotch pudding cake, cinnamon whisky cake, poke cake recipe, easy dessert, boozy cake
