Description
Fireball Poke Cake is a deliciously moist and flavorful dessert that combines buttery pecan cake infused with cinnamon and a generous kick of Fireball Whiskey. Topped with a creamy, spiked frosting, this indulgent cake is perfect for festive occasions or whenever you’re craving a boozy treat with a spicy-sweet twist.
Ingredients
Scale
Cake Mix
- 1 box (15.25 oz) butter pecan cake mix
- 1 tsp ground cinnamon
- â…“ cup vegetable oil
- 3 large eggs
- ½ cup water (room temperature)
- ½ cup Fireball Whiskey
Filling & Topping
- 7 oz walnut halves
- 1 cup sugar
- 3 Tbsp whisky (Fireball recommended)
- ½ tsp vanilla extract
- 1 tsp salt
- ¾ tsp ground cinnamon
- ½ cup butter (melted)
- 1 ½ cups Fireball Whiskey
- 4 cups powdered sugar
- 2 cups powdered sugar (for frosting)
- ½ cup cream cheese (softened)
- 1 tsp lemon extract
- 2 Tbsp milk
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the butter pecan cake mix, 1 teaspoon ground cinnamon, vegetable oil, eggs, half cup water, and half cup Fireball Whiskey. Mix until the batter is smooth and well incorporated. This mixture will yield a flavorful cake base with a pleasant cinnamon and whiskey aroma.
- Bake the Cake: Pour the batter into a greased or parchment-lined 9×13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before proceeding.
- Poke the Cake and Add Soak: Once the cake is warm but not hot, use the handle of a wooden spoon or a skewer to poke holes all over the surface. In a separate bowl, mix together 1 ½ cups Fireball Whiskey, 1 cup sugar, 3 tablespoons whisky, ½ teaspoon vanilla extract, 1 teaspoon salt, ¾ teaspoon ground cinnamon, and ½ cup melted butter. Pour this whiskey mixture slowly over the cake, allowing it to soak deeply into the holes, enhancing flavor and moistness.
- Prepare the Frosting and Assemble: In a mixing bowl, beat ½ cup softened cream cheese with 2 cups powdered sugar, 1 teaspoon lemon extract, and 2 tablespoons milk until smooth and creamy to make the frosting. Spread this cream cheese frosting evenly over the soaked cake. Sprinkle the walnut halves generously on top for a crunchy texture contrast. Refrigerate the cake for at least 2 hours before serving to let flavors meld and frosting set perfectly.
Notes
- This cake is best served chilled to enjoy the full flavors of the soaked whiskey and creamy frosting.
- Adjust the amount of Fireball Whiskey for a milder or stronger boozy flavor according to preference.
- Walnuts can be toasted beforehand to add extra crunch and depth of flavor.
- Store leftover cake covered in the refrigerator for up to 3 days.
- For a nut-free version, omit the walnuts or substitute with safe nuts or seeds.
