Irish Cream Poke Cake

The pressure builds and you start counting down minutes until you eat.

Y'all know that feeling right? You spot the steam cues starting and your mouth starts watering cause whatever you got cooking smells so good already. This Irish Cream Poke Cake is no exception.

Every minute ticks by slower when you’re waiting for that tender pull, the moment where you break into that soft, moist cake and it just kinda melts away on your tongue. The wait? Totally worth it.

Why This Recipe Works Every Single Time

• The white cake mix gives a consistent, light base that soaks up all that Irish cream goodness.
• Using the pressure cooker speeds up the whole baking process while keeping the cake super moist.
• Poking holes right after baking lets the sweetened condensed milk and Irish cream soak deep into the cake layers.
• The slow release method helps the cake finish gently, making every bite tender.
• Adding mint extract adds that fresh twist without overpowering the Irish cream flavor.
• Whipped topping on the cooled cake keeps it light and creamy.
• Sprinkling Andes baking chips on top adds a delightful chocolate crunch that pairs perfectly.

Your Simple Ingredient Checklist

• 1 box white cake mix
• ¾ cup water
• ½ cup vegetable oil
• 1 ¼ cups Irish cream (divided)
• 3 eggs
• 1 teaspoon mint extract
• Optional green food coloring
• 14 oz sweetened condensed milk, 8 oz whipped topping (thawed), ½ cup Andes baking chips, chocolate sprinkles

You spot that the Irish cream is split so some goes in the batter and some drizzled over the poke holes later. Kinda neat right?

The eggs, water, and oil work together to keep the batter smooth and tender when it cooks under steam pressure.

Mint extract is small but mighty here, giving a fresh twang that hits just right with the chocolate bits at the end.

The Exact Process From Start to Finish

• Preheat your oven to the temperature the cake mix box says. Yeah, you gotta do this first.
• In a big bowl, mix cake mix, water, vegetable oil, 1 cup Irish cream, eggs, and mint extract until you see smooth batter with no lumps.
• Grease a 9x13-inch baking pan well and pour in the batter evenly. Slam that into the oven and bake for the time on the box.
• When done, take it out and let the cake cool about 10 minutes. You wanna be able to poke holes without mashing the cake.
• Use a fork to poke holes all over the warm cake—get some nice deep holes so your drizzle can soak in.
• Mix sweetened condensed milk with the remaining ¼ cup Irish cream till fully combined. Then pour that drizzle evenly over the cake holes.
• Let cake cool fully now, then spread whipped topping evenly on top. This keeps it creamy and light.
• Sprinkle Andes baking chips and chocolate sprinkles all over for crunch and color. Optional green food coloring can go on top too if you want that festive look.

Easy Tweaks That Make Life Simple

• You can swap mint extract for vanilla if mint ain’t your vibe but the cake kinda loses that fresh hint.
• Using quick release at the end of pressure cooking can work but slow release keeps the cake tender and moist.
• Grab pre-made whipped topping to save time, just thaw before spreading.
• Skip the green food coloring if you want a more natural look, the flavors hold their own.
• If you’re in a pinch, use crushed Andes chips for an easy sprinkle substitute.

When You Finally Get to Eat

You catch the first bite and that creamy Irish cream hits you first, so smooth and rich. The cake's tender pull breaks apart with just a little pressure from your fork.

Next, you notice that sweet condensed milk soaked all over, making it moist and kinda melt-in-your-mouth good. The whipped topping adds a light, almost fluffy counterpoint that makes the dessert feel special.

Last but not least, the Andes chips give you this cool, hint-of-chocolate crunch that just ties everything together. Every bite's a little party.

Making It Last All Week Long

• Keep leftover cake covered tightly with plastic wrap or a cake dome in the fridge. It stays moist up to 4 days.
• If you wanna freeze some, wrap slices tightly in plastic and foil then toss in a freezer bag. Thaw overnight in the fridge before eating.
• Refrigerate the cake after frosting to keep that whipped topping fresh and perky.
• To refresh the cake after fridge time, let it sit at room temp for 15 minutes before serving so it’s not too dense.

The FAQ Section You Actually Need

• Can I make this whole cake in the pressure cooker itself? This one's better baked in the oven cause of the size and even browning but the pressure cooker makes prep and timing easier especially for holding warm or slow release.
• What if I don’t have Andes chips? You can use mini chocolate chips or chopped Andes bars, anything small and melty works well.
• Can I use almond milk or other milk instead of Irish cream? Irish cream’s got that signature flavor you can't really replace. Subbing other liquids will change the taste but you can try with milk for less punch.
• Do I need the mint extract? Mint's optional but it adds a fresh twist y’all might like. No mint still delicious but a bit less lively.
• How do I know when to use quick release or slow release? For this cake, slow release helps the steam finish cooking slow so the cake stays tender versus drying out.
• Can I add green food coloring anywhere else? Sure! Mix it into the batter for pastel green cake or swirl it into the whipped topping for a festive effect.

For more easy and tasty dishes, check out some of our favorite pressure cooker recipes like Zesty Avocado Egg Salad Recipe, Classic Broccoli Salad, and Creamy Steak Pasta – Ready in 30 Minutes to keep your weeknight dinners delicious and simple.

Irish Cream Poke Cake Pressure Cooker Style

An incredibly easy cake using a white cake mix flavored with Irish cream and mint extract then topped with Cool Whip, chocolate sprinkles, and Andes baking chips.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Cuisine Italian

Servings 15 slices

Calories 300 kcal

Equipment

• 1 9x13-inch baking pan for baking

Ingredients

  

Main ingredients

• 1 box white cake mix
• ¾ cup water
• ½ cup vegetable oil
• 1 ¼ cups Irish cream divided
• 3 eggs
• 1 teaspoon mint extract
• green food coloring optional
• 14 oz sweetened condensed milk
• 8 oz whipped topping thawed
• ½ cup Andes baking chips
• chocolate sprinkles

Instructions

 

Instructions

• Preheat your oven to the temperature the cake mix box says.
• In a big bowl, mix cake mix, water, vegetable oil, 1 cup Irish cream, eggs, and mint extract until you see smooth batter with no lumps.
• Grease a 9x13-inch baking pan well and pour in the batter evenly. Bake according to cake mix box instructions.
• When done, take it out and let the cake cool about 10 minutes.
• Use a fork to poke holes all over the warm cake.
• Mix sweetened condensed milk with the remaining ¼ cup Irish cream and pour evenly over cake holes.
• Let cake cool fully, then spread whipped topping evenly on top.
• Sprinkle Andes baking chips and chocolate sprinkles all over. Add green food coloring if desired.

Notes

Store in the refrigerator. Refrigerate for at least two hours before serving. Serve chilled.