This Fireball Poke Cake recipe is the perfect way to add a little excitement to your ordinary cake routine. A flavorful cake is infused with Fireball whiskey and topped with a decadent glaze and roasted whiskey candied pecans. Whether you’re looking for something new to make for your next get-together or just want to spice up your regular dessert routine, this Fireball Cake recipe is sure to please.
Fireball Poke Cake
Attention: Who doesn’t love a poke cake? This recipe takes the classic dessert and amps it up with a party favorite, Fireball.
Poke cakes are always a hit, and this version is sure to be a favorite. The roasted whiskey candied pecans add a delightful crunch and flavor that takes the cake to the next level.
Serve this Fireball Poke Cake at your next party and watch it disappear in no time. It’s perfect for any occasion!
Make sure to also try our Fireball Pumpkin Pie and Fireball Apple Pie – they are always such a huge hit!
Key Ingredients You’ll Need
Butter Pecan Cake Mix: You can use boxed cake mix or if you prefer a homemade recipe, that works just as well.
Cinnamon: You will use ground cinnamon which pairs great with Fireball to add additional flavor to the recipe.
Fireball Whiskey: This will be infused and baked into the poke and used to season the walnuts.
Sugar: You will use granulated sugar for this recipe as well as powdered sugar for the frosting.
Lemon Extract: This will be added to the frosting to make a sweet and tangy topping for the cake.
How To Make Fireball Poke Cake
- Step 1. Set the oven to 350 degrees and use non-stick baking spray to grease a round baking dish. In a large mixing bowl, add the cake mix and ground cinnamon and whisk to combine. Put the oil, eggs, water, and whiskey into the bowl and combine using an electric mixer. Use the instructions on the back of the cake box to prepare the cake. Once the cake is fully baked, take it out of the oven and allow it to sit aside and cool.
- Step 2. Add the walnuts, sugar, and whiskey into a large saucepan and combine over medium-high heat until the mixture begins to bubble. When bubbling, use a spatula to mix the mixture a bit faster until the sugar is fully crystallized. The mixture should look very dry and sandy. Turn the heat down to medium and continue to stir and mix with the spatula. This will keep the mixture from burning and the sugar will melt again and turn light brown in just 4-5 minutes.
The nuts should be completely coated in caramel. The irregular shape of the nuts will make them look slightly sandy. Sprinkle in the salt and spices and combine quickly until fully incorporated. Flip the mixture onto a surface lined with parchment paper or a silicone mat in a single layer. Use a spoon or spatula to spread out evenly. Let it sit a cool thoroughly.
- Step 3. Using a medium pot, melt the butter. Whisk in the Fireball and powdered sugar until combined and a syrup like mixture forms, about 5 minutes. With back of wooden spoon, poke holes in the cake. Pour glaze over cake and let soak in 1 minute. Repeat until all icing has soaked into cake.
- Step 4. In a medium bowl, add the frosting ingredients and combine using a hand mixer until smooth. Put in a tablespoon of milk to thin out the frosting if it is too thick. The frosting should be lava-like. Add the glaze onto the cake and top with the whiskey walnuts. Slice, serve, and enjoy!
What Is Fireball?
Fireball is a cinnamon-flavored liqueur that is popular among partygoers and drinkers alike. The liqueur is made with natural cinnamon flavors and delivers a fiery kick that is sure to please.
Fireball has become a popular addition to many cocktails and drinks and is also a popular shot choice. The liqueur is also a popular ingredient in desserts, such as this Fireball Poke Cake. We love it so much we even include it in Fireball Apple Pie, Fireball Whiskey Pumpkin Pie, and Vampire Kiss Jello Shots
Can I Substitute Regular Whiskey For Fireball?
Yes, you can certainly substitute regular whiskey for Fireball in this recipe. However, we prefer the flavor of Fireball in this cake. If you do substitute, we recommend using a whiskey that is on the sweeter side.
What Is The Best Way To Store This Fireball Poke Cake?
This cake should be stored in an airtight container in the refrigerator. It will keep well for up to 3 days. You do not want to store the cake at room temperature because the glaze has cream cheese in it which will spoil.
More Poke Cake Recipes:
Fireball Poke Cake
- 1 box 15.25 oz) butter pecan cake mix
- 1 tsp ground cinnamon
- ⅓ cup vegetable oil
- 3 large eggs
- ½ cup water room temp
- ½ cup Fireball Whiskey
Roasted Whiskey Candied Pecans
- 7 oz walnut halves
- 1 cup sugar
- 3 Tbsp whisky
- 1/2 tsp vanilla extract
- 1 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 cup butter melted
- 1 1/2 cups Fireball
- 4 cups powered sugar
- 2 cup powdered sugar
- 1/2 cup cream cheese softened
- 1 tsp lemon extract
- 2 Tbsp milk
- Prep heat oven to 350 degrees.
- Prep round baking dish with nonstick baking spray.
- Add cake mix and ground cinnamon to a large mixing bowl. Whisk to blend.
- Add vegetable oil, eggs, water, and whiskey.
- Mix using the electric mixer until blended.
- Follow the directions on the back of the box to bake the cake.
- Remove from the oven when fully baked, and set aside to cool.
- In a large saucepan, combine walnuts, sugar, and whiskey.
- Cook over medium-high heat, stirring regularly until the sugar begins to bubble. When it begins to bubble, stir the mixture more quickly, using a spatula, until the sugar crystallizes completely.
- The nuts and sugar should look very, very sandy and dry.
- Reduce heat to medium and continue cooking, stirring constantly with a spatula to keep the nuts from burning on the bottom of the pan, and the sugar will re-melt and turn a golden brown color.
- Within 4-5 minutes, the nuts should be coated in caramel (it may still look slightly sandy, thanksto the irregular shape of the nuts). Add in salt and spices and quickly stir to distribute evenly.
- Turn nuts out onto a parchment-lined or Silpat-lined surface and spread them into a single layer with your spatula.
- Allow cooling completely
- Using a medium pot, melt the butter Whisk in the whiskey and powdered sugar until combined and a syrup like mixture forms, about 5 minutes
- With back of wooden spoon, poke holes in the cake. Pour glaze over cake and let soak in 1 minute. Repeat until all icing has soaked into cake.
- Using a hand mixer, beat all ingredients together until combined and smooth.
- Add in a tbsp of milk if the mixture is too thick. You want it almost lava-like.
- Spread the glaze over the poke cake and top with the candied walnuts.
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