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

Scale

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