Fireball Poke Cake starts with a box mix but it’s packed with cinnamon, butterscotch and Fireball Whiskey. Each boozy bite is topped with sprinkles and has the best flavor.

Fireball Poke Cake is one of the Best Poke Cake Recipes without much work. The recipe only calls for a few simple ingredients but turns out fabulous. This boozy cake with fireball whisky is such a treat with a little bit of kick.
If you like this recipe, try Margarita Poke Cake, Cannoli Poke Cake and Hawaiian Wedding Cake for another fun dessert. Poke cakes are so simple that anyone can make them in minutes. I also make Butterscotch Cake Recipe for more butterscotch flavor.
Table of contents
Why This Recipe Works
It’s super easy using a box mix but gets jazzed up quickly with other ingredients. Each bite is the perfect blend of sweetness for a delicious dessert. Everyone will love this dessert for special occasions, cookouts and more.
Ingredients

- Butter Pecan Cake Mix. Plus the ingredients called for on the box.
- Butterscotch Pudding. You will need the cook & serve type of pudding.
- Whole milk. I recommend whole milk for the best flavor.
- Fireball Cinnamon Whisky. This gives the cake its name!
- Whipped Topping. Thawed and room temperature. You can also use Homemade Whipped Cream Recipe.
- Red and Orange Sanding Sugar. This looks so pretty for topping.
Find the complete list of ingredients at the bottom of the page.
Substitutions
- Cake Mix. Instead of Butter Pecan Cake Mix, you can use a box of vanilla cake mix or yellow cake mix.
- Topping. In addition to the sprinkles, garnish with Homemade Caramel Sauce Recipe and ground cinnamon. I like to generously pour caramel on each serving.
- Pudding. Swap the butterscotch pudding for vanilla pudding or white chocolate pudding.
- Frosting. Substitute the topping with Homemade Cream Cheese Frosting Recipe.
Step by Step Instructions
- Step 1. Make the cake according to the package directions in a large bowl for a 9×13 cake. You can use a hand mixer. Spread the batter into the prepared pan and bake.

Step 2. Once baked, allow the cake to cool for a few minutes.

Step 3. Next, poke holes all over the cake with the back of a wooden spoon handle. You want the holes to be big enough so that the pudding can soak into the cake.

Step 4. Get a large mixing bowl. Whisk together the pudding mix with milk and whisky. Stir until all the lumps are gone.

Step 5. Then pour pudding mixture over the top of the cake. Spread it all over the cake and gently push down into the holes. Next, put the cake into the fridge to set. It will take about 2 hours.

Step 6. After the cake has cooled, spread the cool whip on top.

Step 7. Garnish with the sanding sugar on top. Then the cake is ready to slice, serve and enjoy!
Storage
Refrigerate any leftover fireball cake recipe up to 5 days. You can also transfer the cake into an airtight container and place in the refrigerator.
Learn how How Long Does Cake Last in the Fridge.
Pro Tips
- Follow the box instructions. Whatever brand of cake mix you use, make sure to follow the box instructions to make the cake using 9×13 size.
- Make large holes in the cake. I recommend using the end of a wooden spoon to make holes. This makes larger holes and lets the pudding sink in.
- Allow the cake to chill. It is important to give the cake time to chill before serving.

FAQs
You can substitute plain whisky for Fireball Whisky. However, if you do, choose one that is sweeter.
It is a cake that has holes all over it for pudding or jello to soak into. It is then topped with frosting or cool whip.
I don’t suggest freezing this cake. The texture will change, and it becomes soggier the longer it sits.
More Poke Cakes to Try
I can’t wait for you to try Fireball Poke Cake Recipe. Please leave a comment once you do. It makes my day to hear from you!
Fireball Poke Cake
Ingredients
- 15.25 ounce Butter Pecan Cake Mix plus the ingredients called for on the box
- 2 boxes cook & serve butterscotch pudding mix 3.4 ounces each
- 3 3/4 cups whole milk
- 1/4 cup Fireball Cinnamon Whisky
- 8 ounces Whipped Topping thawed
- Red and Orange Sanding Sugar for topping
Instructions
- Prepare cake mix according to package directions for a 9×13 cake.
- Once the cake comes out of the oven, allow it to cool for just a couple of minutes.
- Then, with a wooden spoon handle, begin poking holes in the cake. You want the holes to be big enough so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
- In a bowl, whisk together pudding mix with milk and whisky. Stir until all the lumps are gone.
- Pour pudding over cake.
- Spread it all out and using the back of the spoon, gently push pudding down into the holes.
- Put the cake into the fridge to set and cool (about 2 hours).
- Once your cake has completely cooled, spread on whipped topping.
- Top with the sanding sugar and then the cake is ready to slice, serve and enjoy!
Easy to make and delicious!
ok first it says cook and serve pudding ( which I thought odd ) then further down , says instant
Mary – I’m sorry for the confusion. The instant in the notes was a typo. I have corrected it as I used cook and serve pudding this recipe.