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Salted Caramel Irish Cream Poke Cake

Salted Caramel Irish Cream Poke Cake

Cost $12.5, save $20

Source: Recommended by CookPal

  • 150 Min
  • 12 Servings
  • $12.5

INGREDIENTS

  • Cake Base

    • 1 (13.25-ounce) package yellow cake mix
    • 💧 1 cup water
    • 🥚 3 large eggs
    • 1/3 cup canola oil

  • Pudding Filling

    • 1 (3.5 ounce) package cook-and-serve butterscotch pudding & pie filling mix
    • 🥛 1 3/4 cups whole milk
    • 🧂 1/2 teaspoon kosher salt
    • 1/2 cup Irish cream liqueur

  • Whipped Cream Topping

    • 3 cups heavy whipping cream
    • 1/2 cup salted caramel topping

STEPS

1

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan with cooking spray. Optionally, line with parchment paper.

2

Mix cake ingredients (cake mix, water, eggs, oil) until smooth, then pour into the prepared baking pan.

3

Bake the cake for 21–25 minutes until a toothpick inserted in the center comes out clean.

4

Prepare pudding by whisking pudding mix and milk on medium heat for about 4 minutes until thickened. Add kosher salt and Irish cream, whisking vigorously.

5

Poke holes in the warm cake with a wooden spoon handle at 1-inch intervals and pour the pudding evenly, filling each hole. Cool for 30 minutes at room temperature, then refrigerate for 2–12 hours.

6

Beat cream, caramel topping, and remaining Irish cream until stiff peaks form. Spread evenly over the cooled cake.

7

Drizzle remaining caramel topping over the whipped cream. Sprinkle with flaky sea salt, if desired.

NUTRIENTS

Per 1 serving

🔥

545

Calories

  • 6
    Protein
  • 54
    Carbs
  • 32
    Fats

💡 Refrigerating the cake overnight enhances the texture and flavor.Use flaky sea salt for a gourmet finish.This cake pairs wonderfully with a cup of coffee or Irish cream cocktail.