Why You’ll Love This Recipe
- Irresistible Flavor Combination: The blend of Irish cream liqueur and salted caramel offers a sophisticated and indulgent taste experience.
- Moist and Tender Texture: The poke cake method ensures the cake absorbs the flavorful filling, resulting in a moist and tender crumb.
- Make-Ahead Convenience: This dessert benefits from chilling, allowing you to prepare it in advance for stress-free entertaining.
Ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
For the Cake:
- 1 (13.25-ounce) package yellow cake mix
- 1 cup water
- 3 large eggs
- 1/3 cup canola oil
For the Filling:
- 1 (3.5-ounce) package cook-and-serve butterscotch pudding and pie filling mix
- 1 3/4 cups whole milk
- 1/2 teaspoon kosher salt
- 1/2 cup plus 3 tablespoons (5 1/2 ounces) Irish cream liqueur, divided
For the Topping:
- 3 cups heavy whipping cream
- 1/2 cup salted caramel topping, divided
- Flaky sea salt, for garnish (optional)
Directions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray.
- Mix the Batter: In a large bowl, combine the cake mix, water, eggs, and canola oil. Using an electric mixer, beat on low speed until moistened, about 30 seconds. Then, beat at medium speed until the batter is smooth, about 2 minutes.
- Bake the Cake: Pour the batter into the prepared pan and bake for 21 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Filling: While the cake is baking, whisk together the butterscotch pudding mix and whole milk in a saucepan. Heat over medium, whisking constantly, until the mixture thickens, about 4 minutes. Remove from heat and stir in the kosher salt and 1/2 cup of Irish cream liqueur until smooth.
- Poke the Cake: Once the cake is done, remove it from the oven and let it cool for 5 minutes. Using the handle of a wooden spoon, poke holes in the cake at 1-inch intervals, extending down to the bottom of the pan.
- Fill the Cake: Pour the butterscotch mixture evenly over the warm cake, ensuring it fills all the holes. Let the cake cool to room temperature, about 30 minutes. Then, cover and refrigerate for at least 2 hours, or up to 12 hours.
- Prepare the Whipped Topping: In a large bowl, combine the heavy whipping cream, 6 tablespoons of salted caramel topping, and the remaining 3 tablespoons of Irish cream liqueur. Using an electric mixer, beat on medium-high speed until stiff peaks form, about 5 minutes.
- Top the Cake: Spread the whipped topping evenly over the chilled cake. Drizzle with the remaining 2 tablespoons of salted caramel topping and sprinkle with flaky sea salt, if desired.
Servings and Timing
- Yield: 12 servings
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Chill Time: 2 hours 30 minutes
- Total Time: 3 hours 20 minutes
Variations
- From-Scratch Option: For a homemade touch, prepare the cake batter and butterscotch filling from scratch using your favorite recipes.
- Non-Alcoholic Version: Substitute the Irish cream liqueur with an equal amount of non-alcoholic Irish cream-flavored coffee creamer.
- Nutty Crunch: Add chopped nuts, such as pecans or walnuts, to the topping for added texture.
Storage/Reheating
- Storage: Keep any leftover cake covered in the refrigerator for up to 3 days.
- Serving: Serve chilled directly from the refrigerator.
FAQs
Can I use a different flavor of pudding mix?
Yes, you can substitute the butterscotch pudding mix with vanilla or caramel pudding mix for a different flavor profile.
Is it necessary to refrigerate the cake?
Refrigeration allows the flavors to meld and the filling to set properly. It’s recommended to chill the cake for at least 2 hours before serving.
Can I make this cake ahead of time?
Yes, this cake can be prepared a day in advance. The flavors develop and the texture improves after chilling overnight.
Can I freeze this cake?
It’s best to freeze the cake without the whipped topping. Wrap the cooled cake tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before adding the topping and serving.
How do I prevent the cake from sticking to the pan?
Greasing the pan thoroughly and lining it with parchment paper helps prevent sticking and makes it easier to remove the cake after baking.
Salted Caramel Irish Cream Poke Cake
Indulge in the rich flavors of Salted Caramel Irish Cream Poke Cake, a decadent dessert that blends the smooth taste of Irish cream liqueur with salted caramel. This moist, tender cake is infused with a creamy butterscotch filling and topped with whipped cream, making it the perfect treat for special occasions or indulgent gatherings.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 1 (13.25-ounce) package yellow cake mix
- 1 cup water
- 3 large eggs
- 1/3 cup canola oil
For the Filling:
- 1 (3.5-ounce) package cook-and-serve butterscotch pudding and pie filling mix
- 1 3/4 cups whole milk
- 1/2 teaspoon kosher salt
- 1/2 cup plus 3 tablespoons (5 1/2 ounces) Irish cream liqueur, divided
For the Topping:
- 3 cups heavy whipping cream
- 1/2 cup salted caramel topping, divided
- Flaky sea salt, for garnish (optional)
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray.
Mix the Batter:
- In a large bowl, combine the cake mix, water, eggs, and canola oil. Beat on low speed for 30 seconds, then on medium speed for about 2 minutes until the batter is smooth.
Bake the Cake:
- Pour the batter into the prepared pan and bake for 21-25 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Filling:
- In a saucepan, whisk together the butterscotch pudding mix and whole milk. Heat over medium, whisking constantly, until the mixture thickens (about 4 minutes).
- Remove from heat and stir in kosher salt and 1/2 cup of Irish cream liqueur until smooth.
Poke the Cake:
- Once the cake is done, remove it from the oven and cool for 5 minutes. Use the handle of a wooden spoon to poke holes in the cake at 1-inch intervals, reaching the bottom of the pan.
Fill the Cake:
- Pour the butterscotch mixture evenly over the warm cake, making sure it fills all the holes. Let the cake cool to room temperature (about 30 minutes).
- Cover and refrigerate for at least 2 hours, or up to 12 hours.
Prepare the Whipped Topping:
- In a large bowl, combine the heavy whipping cream, 6 tablespoons salted caramel topping, and the remaining 3 tablespoons Irish cream liqueur. Beat on medium-high speed for 5 minutes until stiff peaks form.
Top the Cake:
- Spread the whipped topping evenly over the chilled cake. Drizzle with the remaining 2 tablespoons of salted caramel topping and sprinkle with flaky sea salt (if desired).
Notes
- Make-Ahead Convenience: This cake can be prepared a day in advance, which allows the flavors to meld and improves the texture.
- Non-Alcoholic Version: Replace the Irish cream liqueur with an equal amount of non-alcoholic Irish cream-flavored coffee creamer.
- Nutty Crunch: Add chopped nuts like pecans or walnuts to the topping for extra texture.
