Irish Cream Poke Cake

Name: Irish Cream Poke Cake
Yield: 1 serving
Ingredients: 1 Devils Food Cake Mix; 4 large eggs; ½ cup vegetable oil; 1 cup Irish Cream or Sweet Cream Creamer; 1 teaspoon vanilla extract; 3.4 ounces instant French vanilla pudding; 1 cup skim milk; 1 cup Irish Cream or Sweet Cream Creamer; 1/2 cup marshmallow fluff; ½ cup powdered sugar; 1/2 teaspoon vanilla extract; 8 ounces tub whipped topping; Additional whipped topping; mini chocolate chips

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Dessert, Others

Irish Cream Poke Cake

Presley Riddle

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From a fudgy cake to an Irish cream-infused filling and pillowy frosting, this Irish Cream Poke Cake keeps everyone coming back for more!

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Ingredients

Cake:

1 Devils Food Cake Mix
4 large eggs , room temperature
½ cup vegetable oil
1 cup Irish Cream or Sweet Cream Creamer
1 teaspoon vanilla extract

Pudding Filling:

3.4 ounces instant French vanilla pudding
1 cup skim milk
1 cup Irish Cream or Sweet Cream Creamer

Frosting:

1/2 cup marshmallow fluff
½ cup powdered sugar
1/2 teaspoon vanilla extract
8 ounces tub whipped topping , thawed

Toppings:

Additional whipped topping
mini chocolate chips

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Instructions

Poke Cake:

Preheat the oven to 350°F and coat a 13×9 baking dish with cooking spray.
In a large mixing bowl or bowl of a stand mixer, combine the cake mix, eggs, Irish cream or creamer, vegetable oil and vanilla extract until smooth.
Spread the cake batter evenly into the prepared baking dish. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 15 minutes.
Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.
In a medium mixing bowl, combine the pudding mix with the skim milk and Irish cream/creamer, whisk for 2 minutes or until it starts to provide a little tension, but is not fully set.
Carefully pour the pudding over the cake making sure it can get into all the holes, tapping down to get it in. Sometimes I also pull the sides away from the pan to allow pudding down the sides.
Cover and place in refrigerator at least 1 hour to set.

Frosting:

In a mixing bowl, combine the fluff, powdered sugar and vanilla extract. Fold in the whipped topping.
Frost over the top of the cake, starting in the center and working your way out.
Top with mini chocolate chips, if desired.
Cover and store in refrigerator until ready to serve.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.