Irish Cream Poke Cake: A Pressure Cooker Treat You Gonna Love
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.
Equipment
- 1 Pressure Cooker
- 1 Oven
Ingredients
Main ingredients
- 1 box white cake mix
- ¾ cup water
- ½ cup vegetable oil
- 1 ¼ cup 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 the oven to 350°F even though you’re using the pressure cooker.
- Mix the white cake batter with water, oil, and eggs as per package instructions.
- Pour the batter into a pressure cooker-safe baking pan greased well.
- Bake the cake in your oven for about 30 minutes till set; toothpick should come out clean.
- Cool the cake for 10 minutes and poke holes all over with a fork.
- Mix Irish cream with sweetened condensed milk and pour over the cake to soak.
- Spread whipped topping, sprinkle Andes chips and chocolate sprinkles on top.
- Add green food coloring if desired for a festive pop.
- Refrigerate the cake for at least 4 hours before serving.
Notes
Refrigerate the cake with a tight lid. Freezing slices individually helps to keep them longer.