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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 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!

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

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.
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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

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

  1. Preheat oven to 350°F. Grease a round baking dish with nonstick spray.
  2. In a large mixing bowl, whisk together the cake mix and ground cinnamon.
  3. Add vegetable oil, eggs, water, and whiskey. Mix with an electric mixer until smooth.
  4. Follow the cake mix package instructions for baking.
  5. Once baked, remove from oven and set aside to cool.

Make the Candied Walnuts

  1. In a large saucepan over medium-high heat, combine walnuts, sugar, and whiskey.
  2. Stir regularly until the sugar begins to bubble. Once bubbling, stir more quickly until the sugar crystallizes and looks dry and sandy.
  3. Reduce heat to medium and continue stirring until the sugar remelts and coats the walnuts in a golden-brown caramel (about 4-5 minutes).
  4. Stir in salt and cinnamon, then immediately spread the walnuts onto a parchment-lined surface to cool completely.

Prepare the Glaze

  1. Using a hand mixer, beat together powdered sugar, cream cheese, lemon extract, and milk until smooth.
  2. If the glaze is too thick, add an extra tablespoon of milk to achieve a pourable consistency (similar to lava).

Assemble the Cake

  1. Poke holes all over the cooled cake using the back of a wooden spoon.
  2. Pour the glaze evenly over the cake, letting it seep into the holes.
  3. Sprinkle the candied walnuts on top.
  4. Let set for a few minutes before serving.
Fireball Poke Cake
Yield: 12 Servings

Fireball Poke Cake

Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes

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

  1. Preheat oven to 350°F. Grease a round baking dish with nonstick spray.
  2. In a large mixing bowl, whisk together the cake mix and ground cinnamon.
  3. Add vegetable oil, eggs, water, and whiskey. Mix with an electric mixer until smooth.
  4. Follow the cake mix package instructions for baking.
  5. Once baked, remove from oven and set aside to cool.

Make the Candied Walnuts

  1. In a large saucepan over medium-high heat, combine walnuts, sugar, and whiskey.
  2. Stir regularly until the sugar begins to bubble. Once bubbling, stir
    more quickly until the sugar crystallizes and looks dry and sandy.
  3. Reduce heat to medium and continue stirring until the sugar remelts
    and coats the walnuts in a golden-brown caramel (about 4-5 minutes).
  4. Stir in salt and cinnamon, then immediately spread the walnuts onto a parchment-lined surface to cool completely.

Prepare the Glaze

  1. Using a hand mixer, beat together powdered sugar, cream cheese, lemon extract, and milk until smooth.
  2. If the glaze is too thick, add an extra tablespoon of milk to achieve a pourable consistency (similar to lava).

Assemble the Cake

  1. Poke holes all over the cooled cake using the back of a wooden spoon.
  2. Pour the glaze evenly over the cake, letting it seep into the holes.
  3. Sprinkle the candied walnuts on top.
  4. Let set for a few minutes before serving.

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Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount 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.

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