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Salted Caramel Irish Cream Poke Cake

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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.

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:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray.

Mix the Batter:

  1. 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:

  1. 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:

  1. In a saucepan, whisk together the butterscotch pudding mix and whole milk. Heat over medium, whisking constantly, until the mixture thickens (about 4 minutes).
  2. Remove from heat and stir in kosher salt and 1/2 cup of Irish cream liqueur until smooth.

Poke the Cake:

  1. 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:

  1. 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).
  2. Cover and refrigerate for at least 2 hours, or up to 12 hours.

Prepare the Whipped Topping:

  1. 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:

  1. 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.

Find it online: https://avarecipe.com/salted-caramel-irish-cream-poke-cake/