Fireball Poke Cake

Indulge in the warm and boozy delight of Fireball poke cake, where a spiced rum-infused butterscotch pudding meets moist yellow cake.

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Indulge in the delightful fusion of flavors with our Fireball poke cake. This spiced rum-infused dessert combines the warmth of cinnamon with the richness of butterscotch, creating an irresistible treat that’s bound to be a crowd-pleaser.

Fireball Poke Cake Ingredients

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The ingredients for our poke cake start with a yellow cake mix, which forms the moist and fluffy cake layer, with butterscotch pudding adding a rich, caramel-like flavor and creaminess to the cake. 

Fireball cinnamon whisky infuses the cake with a delightful warmth and cinnamon-spiced aroma. We top it off with whipped topping, creating a light and airy complement to the cake’s flavors. 

Substitutions and Additions

MILK: We recommend using whole milk when making your pudding as it will give you the best results; 2% milk can be used when making this pudding, but it may set up a little softer. Low-fat or dairy-free is not a good option for this recipe as the pudding will not set up properly.

YELLOW CAKE MIX: If you prefer a homemade cake, you can use your favorite yellow cake recipe instead of the mix. Just be sure it yields a similar quantity.

BUTTERSCOTCH PUDDING MIX: If you can’t find cook & serve butterscotch pudding, instant butterscotch pudding can work. However, adjust the preparation according to package instructions.

FIREBALL CINNAMON WHISKY: If you’re looking for a non-alcoholic version, you can use cinnamon extract mixed with a bit of water for a similar flavor.

WHIPPED TOPPING: You can make homemade whipped cream for a more natural topping. Beat heavy cream with a touch of sugar until stiff peaks form.

GARNISH: Feel free to get creative with garnishes; chopped nuts, chocolate shavings, or cinnamon dusting can be delightful additions.

How To Make This Fireball Poke Cake Recipe

Once your cake comes out of the oven is when the magic happens. The pudding and Fireball mixture is poured into the holes in the cake to infuse it with spicy cinnamon flavor.

STEP ONE: Preheat the oven to 350°F. Spray the bottom of a 9×13 baking pan with baker’s spray. Set aside.

STEP TWO: In a large bowl, using a hand mixer on medium speed, mix together the yellow box cake mix, eggs, vegetable oil, and water according to the directions on the box. 

Spread the batter into the prepared pan and bake according to the box directions for 28-30 minutes, or until a toothpick inserted into the center comes out clean. 

STEP THREE: Allow the cake to cool for five minutes, then poke holes over the entire surface of the cake. I like to use a round-handled wooden spoon to poke the holes. 

Allow the cake to cool on the counter while preparing the pudding mixture.

STEP FOUR: In a two-quart-sized saucepan on medium heat, add the cook & serve butterscotch pudding mix, whole milk, and Fireball whisky. 

Bring the pudding mixture to a boil while whisking constantly, and cook for 1-2 minutes once it has started to boil. 

Remove the pot from the heat and continue whisking the pudding until the mixture starts to thicken up. It will continue to thicken as it cools.

You may need to place the firmer instant pudding into a large piping bag or a gallon-sized zip-top bag with the corner snipped off and gently pipe the pudding into the individual holes. Then, spread the remaining pudding evenly over the surface of the cake.

STEP FIVE: While the pudding is still hot and not fully set, slowly pour it into the holes poked into the yellow cake. 

Once you have filled all the holes in the cake with the warm pudding, you can pour the rest of the pudding over the rest of the cake. 

You can use an offset spatula or the back of a large spoon to spread out the warm pudding, covering the entire surface of the cake.

STEP SIX: Allow the cake and pudding to continue to cool on the counter for another 20 minutes to allow the pudding to start to firm up before spreading on your final layer of the thawed whipped topping. 

STEP SEVEN: Spread the whipped topping evenly over the entire surface of the cooled cake. If you choose to add the garnish of red and orange sugar sanding sprinkles, you can add them now.

STEP EIGHT: Place the Fireball poke cake into the refrigerator to chill for a minimum of eight hours or up to overnight. Slice and serve.

How To Serve

Pair your Fireball poke cake with a scoop of vanilla ice cream for an extra indulgent dessert.

Add a cup of hot coffee to perfectly complement the cake’s warm cinnamon notes. A mug of hot chocolate or a pumpkin spice latte would also be a great accompaniment to your cake.

Now that you’ve made this cake, you may wonder what to do with the leftover Fireball whisky. We’ve got you covered with our Fireball pumpkin pie and Fireball jello shots.

MORE POKE CAKE RECIPES

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Chocolate Poke Cake

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Coconut Poke Cake

Storage

Whether you’re planning to make it ahead or have leftovers to preserve, here’s what you need to know:  

MAKE AHEAD: You can make this Fireball cake recipe a day ahead. Just keep it in the fridge until serving.

IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for up to three days.

IN THE FREEZER: Freezing is not recommended as it may alter the texture and taste of the cake.

Why We Love This Recipe

IRRESISTIBLE FLAVOR: The combination of Fireball whisky and butterscotch pudding creates a uniquely delicious flavor profile that’s both warming and indulgent.

EASE OF PREPARATION: Despite its impressive taste, this cake is surprisingly easy to make, making it accessible for all levels of bakers.

BOOZY TWIST: The hint of whiskey adds an adult twist that sets this cake apart from ordinary desserts.

Our Fireball poke cake is a delectable dessert that combines the warmth of Fireball whisky with the creamy richness of butterscotch pudding. Whether you’re indulging in a slice on a cozy night or sharing it with friends, this dessert is sure to delight your taste buds. 

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Fireball Poke Cake

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Indulge in the warm and boozy delight of Fireball poke cake, where a spiced rum-infused butterscotch pudding meets moist yellow cake.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12

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Ingredients

  

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• 15.25 ounces yellow cake mix (plus the ingredients called for on the box – 3 large eggs, 1 cup water, and ½ cup vegetable oil)
• 3.5 ounces cook & serve butterscotch pudding mix
• 1¾ cups whole milk, cold
• ¼ cup Fireball cinnamon whisky
• 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 oven to 350°F. Spray the bottom of a 9×13 baking pan with baker’s spray. Set aside.
• In a mixing bowl, using a handheld mixer on medium speed, mix together the yellow box cake mix, eggs, vegetable oil, and water according to the directions on the box. Spread the batter into the prepared pan and bake according to the box directions for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool for 5 minutes, then poke holes over the entire surface of the cake. I like to use a round-handled wooden spoon to poke the holes. Allow the cake to continue to cool on the counter while you prepare the pudding mixture.
• In a 2 quart-sized saucepan on medium heat, add the cook & serve butterscotch pudding mix, whole milk, and Fireball cinnamon whisky. Bring the pudding mixture to a boil while whisking constantly, and cook for 1-2 minutes once it has started to boil. Remove the pot from the heat and continue whisking the pudding until the mixture starts to thicken up. It will continue to thicken as it cools.
• While the pudding is still hot and not fully set, slowly pour it into the holes that were poked into the yellow cake. Once you have filled all the holes in the cake with the warm pudding, you can pour the rest of the pudding over the rest of the cake. You can use an offset spatula or the back of a large spoon to spread out the warm pudding, covering the entire surface of the cake.
• Allow the cake and pudding to continue to cool on the counter for another 20 minutes to allow the pudding to start to firm up before spreading on your final layer of the thawed whipped topping.
• Spread the whipped topping evenly over the entire surface of the cake. If you choose to add the garnish of red and orange sugar sanding sprinkles, you can add them at this time.
• Place the Fireball poke cake into the refrigerator to chill for a minimum of 8 hours or up to overnight. Slice and serve.

Notes

• We used Betty Crocker brand Super moist yellow cake mix. Using a different brand of cake mix may call for slightly different ingredients or proportions, so you just need to follow the directions according to the box brand you are using.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
• If you are using instant pudding, we suggest working very fast once your pudding starts to firm up to spread your pudding into the holes.
• You may need to place the firmer instant pudding into a large piping bag or a gallon-sized zip-top bag with the corner snipped off and gently pipe the pudding into the individual holes. Then, spread the remaining pudding evenly over the surface of the cake.

Nutrition

Calories: 263kcal | Carbohydrates: 46g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 349mg | Potassium: 101mg | Fiber: 0.5g | Sugar: 31g | Vitamin A: 79IU | Calcium: 140mg | Iron: 1mg

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