Irish Cream Chocolate Poke Cake Recipe

You’ll love this “better than anything” cake layered with Irish cream, chocolate, whipped topping and chocolate mint.
  • Ready in: 3 hours
  • Prep time: 15 minutes
  • Chill/Cook time: 2 hours, 45 minutes
  • By:
  • Servings: 10

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  • 1 cup water
  • ¾ cup butter, melted
  • ½ cup refrigerated Irish cream nondairy creamer
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1¾ cups 2% milk
  • 1 (8 ounce) container frozen non-dairy whipped topping, thawed
  • 10 chocolate-mint candies, roughly chopped (such as Andes® Mints)

cooking methods

  • Bake


1. Preheat oven to 325°F. Prepare Classy Chocolate Pound Cake Mix as directed on package using water and butter; pour batter into a greased 9-inch round cake pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. 
2. While cake is still warm, poke holes in top using a wood skewer or handle of a wooden spoon. Immediately pour creamer over warm cake, drizzling it into the holes. Refrigerate 1 hour. 
3. In a medium bowl, whisk pudding mix with milk for 2 minutes; let stand 2 additional minutes. Carefully spread onto cake. Top with whipped topping and chocolate-mint candies. Keep chilled until ready to serve.

Makes 10 servings.


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