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.
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.