Fireball Poke Cake
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.
Servings: 12
Calories: 243kcal
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!
Notes
Refrigerate any leftovers of the cake covered for up to 5 days.
Nutrition
Calories: 243kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 305mg | Potassium: 143mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 129IU | Calcium: 177mg | Iron: 1mg
