Fireball Poke Cake
Fireball Poke Cake combines a spiced cake, cinnamon whiskey, creamy glaze, and candied walnuts for a rich, boozy dessert everyone will love!

Fireball Poke Cake is the ultimate dessert for cinnamon whiskey lovers!
This easy-to-make cake starts with a buttery, spiced base, is soaked with Fireball whiskey, and topped with a rich cream cheese glaze and crunchy candied walnuts. The warm cinnamon kick pairs perfectly with the sweet, nutty flavours, making it a crowd-pleasing treat for holidays, parties, or just because.
If you love boozy desserts with bold flavours, this cake is a must-try!

Tips for Making the Best Poke Cake
- Use room temperature ingredients for even mixing.
- Don’t overmix the batter to keep it light and fluffy.
- Let the cake cool before poking to prevent tearing.
- Use a wooden spoon handle for the best-sized holes.
- Pour glaze while slightly warm to help absorption.
- Adjust glaze consistency with milk (thinner) or sugar (thicker).
- Stir constantly when candying walnuts to prevent burning.
- Spread nuts immediately to avoid clumping.
- For a stronger whiskey flavor, brush extra Fireball over the cake.
- Store in the fridge and let sit at room temp before serving.
- Freeze slices individually for up to 2 months.
Ingredients & Substitutions
- Butter pecan cake mix – Provides a rich, nutty base. Substitutes: Yellow cake mix for a classic flavour or spice cake mix for extra warmth.
- Ground cinnamon – Enhances the warm spice notes. Substitutes: Pumpkin spice for added depth or nutmeg for a milder spice.
- Vegetable oil – Keeps the cake moist. Substitutes: Melted butter for a richer taste or unsweetened applesauce for a lighter, lower-fat option.
- Large eggs – Binds the ingredients and adds structure. Substitutes: Flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for an egg-free alternative.
- Water – Helps mix the batter to the right consistency. Substitutes: Milk for extra richness or buttermilk for a slight tang and tenderness.
- Fireball whiskey – Infuses the cake with a warm cinnamon kick. Substitutes: Other cinnamon whiskeys like Jack Daniel’s Tennessee Fire, or apple cider for a non-alcoholic version with a similar spice profile.
- Walnut halves – Add crunch and depth to the topping. Substitutes: Pecans for a slightly sweeter, buttery flavour, almonds for a firmer crunch, or cashews for a milder, creamier texture.
- Sugar – Sweetens and caramelizes the walnuts. Substitutes: Brown sugar for a deeper, molasses-like sweetness or coconut sugar for a less refined option with a hint of caramel.
- Whiskey – Used to candy the nuts, adding complexity. Substitutes: Bourbon for a similarly warm and oaky note, or a mix of vanilla extract and water (1 tbsp vanilla + 2 tbsp water) for an alcohol-free alternative.
- Vanilla extract – Enhances the overall flavour. Substitutes: Maple extract for a hint of smoky sweetness or almond extract for a nuttier profile.
- Salt – Balances the sweetness and enhances flavours. Substitutes: Sea salt for a cleaner taste or kosher salt for a milder touch.
- Powdered sugar – Sweetens and thickens the glaze. Substitutes: Blend granulated sugar into a fine powder if needed.
- Cream cheese – Creates a smooth, tangy glaze. Substitutes: Greek yogurt for a slightly lighter option, or mascarpone for a creamier, more delicate texture.
- Lemon extract – Adds brightness to the glaze. Substitutes: Vanilla extract for a more neutral flavour or fresh lemon juice for a natural citrus note.
- Milk – Thins the glaze to the right consistency. Substitutes: Heavy cream for a richer texture or almond milk for a dairy-free alternative.

Looking for More Boozy Cake Recipes?
Check out more of my favourite boozy cakes!
This decadent chocolate whiskey cake is perfect for any celebration! With a rich ganache made from whiskey, this cake is sure to impress.
Indulge in a delicious spiced rum bundt cake with rum glaze this holiday season! This easy cake recipe is perfect for any occasion.
This delicious white wine pound cake recipe features a tangy cream cheese frosting for the perfect balance of flavours!

Fireball Poke Cake
Yields: 12 Servings | Prep Time: 20 minutes | Cook Time: Follow cake mix instructions
Ingredients
Cake
- 1 box (15.25 oz) butter pecan cake mix
- 1 teaspoon ground cinnamon
- ⅓ cup vegetable oil
- 3 large eggs
- ½ cup water (room temperature)
- ½ cup Fireball Whiskey
Roasted Whiskey Candied Pecans
- 7 oz walnut halves
- 1 cup sugar
- 3 tablespoons whiskey
- ½ teaspoon vanilla extract
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
Glaze
- 2 cups powdered sugar
- ½ cup cream cheese (softened)
- 1 teaspoon lemon extract
- 2 tablespoons milk
Instructions
Bake the Cake
- Preheat oven to 350°F. Grease a round baking dish with nonstick spray.
- In a large mixing bowl, whisk together the cake mix and ground cinnamon.
- Add vegetable oil, eggs, water, and whiskey. Mix with an electric mixer until smooth.
- Follow the cake mix package instructions for baking.
- Once baked, remove from oven and set aside to cool.
Make the Candied Walnuts
- In a large saucepan over medium-high heat, combine walnuts, sugar, and whiskey.
- Stir regularly until the sugar begins to bubble. Once bubbling, stir more quickly until the sugar crystallizes and looks dry and sandy.
- Reduce heat to medium and continue stirring until the sugar remelts and coats the walnuts in a golden-brown caramel (about 4-5 minutes).
- Stir in salt and cinnamon, then immediately spread the walnuts onto a parchment-lined surface to cool completely.
Prepare the Glaze
- Using a hand mixer, beat together powdered sugar, cream cheese, lemon extract, and milk until smooth.
- If the glaze is too thick, add an extra tablespoon of milk to achieve a pourable consistency (similar to lava).
Assemble the Cake
- Poke holes all over the cooled cake using the back of a wooden spoon.
- Pour the glaze evenly over the cake, letting it seep into the holes.
- Sprinkle the candied walnuts on top.
- Let set for a few minutes before serving.

Fireball Poke Cake
Fireball Poke Cake combines a spiced cake, cinnamon whiskey, creamy glaze, and candied walnuts for a rich, boozy dessert everyone will love!
Ingredients
Cake
- 1 box (15.25 oz) butter pecan cake mix
- 1 teaspoon ground cinnamon
- ⅓ cup vegetable oil
- 3 large eggs
- ½ cup water (room temperature)
- ½ cup Fireball Whiskey
Roasted Whiskey Candied Pecans
- 7 oz walnut halves
- 1 cup sugar
- 3 tablespoons whiskey ½ teaspoon vanilla extract
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
Glaze
- 2 cups powdered sugar
- ½ cup cream cheese (softened)
- 1 teaspoon lemon extract
- 2 tablespoons milk
Instructions
Bake the Cake
- Preheat oven to 350°F. Grease a round baking dish with nonstick spray.
- In a large mixing bowl, whisk together the cake mix and ground cinnamon.
- Add vegetable oil, eggs, water, and whiskey. Mix with an electric mixer until smooth.
- Follow the cake mix package instructions for baking.
- Once baked, remove from oven and set aside to cool.
Make the Candied Walnuts
- In a large saucepan over medium-high heat, combine walnuts, sugar, and whiskey.
- Stir regularly until the sugar begins to bubble. Once bubbling, stir
more quickly until the sugar crystallizes and looks dry and sandy. - Reduce heat to medium and continue stirring until the sugar remelts
and coats the walnuts in a golden-brown caramel (about 4-5 minutes). - Stir in salt and cinnamon, then immediately spread the walnuts onto a parchment-lined surface to cool completely.
Prepare the Glaze
- Using a hand mixer, beat together powdered sugar, cream cheese, lemon extract, and milk until smooth.
- If the glaze is too thick, add an extra tablespoon of milk to achieve a pourable consistency (similar to lava).
Assemble the Cake
- Poke holes all over the cooled cake using the back of a wooden spoon.
- Pour the glaze evenly over the cake, letting it seep into the holes.
- Sprinkle the candied walnuts on top.
- Let set for a few minutes before serving.
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Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 375Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 56mgSodium: 227mgCarbohydrates: 38gFiber: 1gSugar: 36gProtein: 5g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although rosemaryandmaple.com attempts to provide accurate nutritional information, these figures are only estimates.

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.