Moist, bold, and packed with cinnamon flavor, Fireball Poke Cake is an easy dessert made with cake mix, creamy filling, and a spicy-sweet kick. Perfect for parties, holidays, or any occasion that calls for a fun adult treat.
Fireball Poke Cake is the ultimate dessert for cinnamon lovers who want something a little bold and fun. Made with a soft cake base, infused with Fireball flavor, and topped with a creamy topping, this cake is moist and flavorful.
It’s perfect for parties, holidays, or any time you want a dessert with a 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
- Ultra Moist Texture – The poke cake method allows the cinnamon filling to soak into every bite.
- Bold Cinnamon Flavor – Fireball adds a sweet, spicy kick that makes this cake stand out.
- Easy to Make – Uses a cake mix and simple ingredients for a stress-free dessert.
- Perfectly Balanced – The creamy topping mellows the heat and adds richness.
- Great for Parties – A fun, conversation-starting dessert for gatherings and holidays.
- Customizable Heat Level – Easily adjust the Fireball amount to suit your taste.
Ingredients
- Butter Pecan Cake Mix – Plus the ingredients listed on the box to prepare the cake.
- Butterscotch Pudding – Use the cook-and-serve variety, not instant, for the best texture.
- Whole Milk – Adds richness and flavor to the pudding mixture.
- Fireball Cinnamon Whisky – Gives the cake its signature cinnamon kick and bold flavor.
- Whipped Topping – Thawed and at room temperature, or substitute with Homemade Whipped Cream.
- Red and Orange Sanding Sugar – Optional, but adds a festive and colorful finishing touch.
Find the complete list of ingredients at the bottom of the page.
Substitutions
- Cake Mix Options: Swap the butter pecan cake mix for vanilla or yellow cake mix for a more classic base that still pairs beautifully with the cinnamon flavor.
- Pudding Flavors: Try vanilla pudding or white chocolate pudding instead of butterscotch for a slightly sweeter, smoother filling.
- Topping Ideas: In addition to sanding sugar or sprinkles, drizzle each slice with homemade caramel sauce and a light dusting of ground cinnamon for extra indulgence.
- Frosting Swap: Replace the whipped topping with homemade cream cheese frosting for a richer, tangy contrast to the sweet cinnamon notes.
- Extra Crunch: Sprinkle chopped pecans or walnuts over the top for added texture and nutty flavor.
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
Refrigerator: Cover the cake tightly or store it in an airtight container in the refrigerator for up to 4 days.
Make Ahead: This cake actually tastes even better after chilling, making it a great make-ahead dessert.
Freezing: You can freeze the cake without the whipped topping for up to 2 months. Thaw overnight in the refrigerator, then add the topping before serving.
Serving Tip: For best texture and flavor, let the cake sit at room temperature for about 10 minutes before serving.
Learn how How Long Does Cake Last in the Fridge.
Pro Tips
- Use the Right Pudding: Be sure to use cook-and-serve pudding, not instant, so the filling sets properly inside the cake.
- Poke Even Holes: Use the handle of a wooden spoon to make evenly spaced holes, helping the filling soak in evenly.
- Pour Slowly: Add the pudding mixture slowly so it fills the holes without pooling on top.
- Cool Before Topping: Let the cake cool completely before adding the whipped topping to prevent melting.
- Chill for Best Flavor: Refrigerating the cake helps the flavors blend and gives cleaner slices.
- Adjust the Heat: For a milder cake, reduce the amount of Fireball and add a touch of vanilla or cinnamon instead.
- Garnish Just Before Serving: Add sanding sugar or sprinkles right before serving to keep them looking vibrant.
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
Give this Fireball Poke Cake a try the next time you need a fun, bold dessert that everyone will be talking about! If you make this boozy cake, leave a comment and a star rating to let us know how it turned out, and don’t forget to share it with friends or bring it to your next party.
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.