Easy Fireball Cake Recipe
Looking for a standout dessert for your next party? Try our Fireball Poke Cake recipe! This adults-only treat is made with a boxed cake mix and a splash of your favorite cinnamon whisky. Infuse it with cherry Jello and top it off with Cool Whip for the perfect party dessert. Ready in minutes, it's sure to impress your guests. Try it now and transform your dessert game!
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Servings: 12 slices of cake
Calories: 414kcal
Equipment
- Hand Mixer or Stand Mixer
- Pourable Measuring Cup
- Wooden Spoon
- 9x13 Cake Pan
- Cooking Spray
Ingredients
- 2 White Cake Mixes 14.25 ounces
- 6 Large Eggs
- 1 Cup Whole Milk
- 1 Cup Vegetable Oil
- 1 Box Cherry Jell-O 3 ounces
- 1 Cup Boiling Water
- 1 Cup Fireball Whiskey
- 1 Tub Cool Whip 16 ounces
- Red Hots optional garnish
- Red Sanding Sugar optional garnish
Instructions
- Preheat the oven to 325 degrees fahrenheit and spray a 9x13 cake pan with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine the cake mixes, eggs, oil, and milk. Using a hand or stand mixer, beat the mixture until no lumps remain. Do not overbeat.
- Pour the mixture into the prepared pan and bake for 1 hour or until a toothpick inserted into the middle of the cake comes out clean.
- Remove the cake from the oven and let rest for about 20 minutes or until cooled.
- Using the handle end of a wooden spoon, make holes in the cake, about every ½ inch to an inch. Do not press it through all the way to the bottom, just a little over halfway through.
- Set the cake aside and place the jello in a medium mixing bowl. Pour the boiling water over the top and stir until the jello is fully dissolved. Add the Fireball and give a slight stir.
- Using a pourable measuring cup (I use a 2-cup size) slowly pour the jello over the cake, covering every inch and ensuring it gets in every hole.
- Cover and place in the fridge for 2 hours or until set.
- Coat the top of the cake with cool whip, then sprinkle with red sanding sugar and red hots, if desired. Slice, serve, and enjoy!
Notes
Store in an airtight container, in the fridge, for up to 5 days. You can freeze this, but it’s best to do so without the toppings. Do not garnish and this will last in the freezer for up to 3 months, in an airtight container.
I do not suggest doing this with one cake mix, but if you need to, use a 7x11 cake pan, reduce the cake ingredients by half, do not pour all of the jello over the cake as it’s too much, reduce the baking time to 25 minutes, and adjust the baking temperature to 340 degrees.
The red sanding sugar will melt into the whipped cream, so add it with that in mind.
Do not cook your cake any hotter than 325 degrees. This will cause it to cook unevenly and be a disaster.
Do not overmix your cake batter. This can cause it to rise too quickly and then fall, during the baking process, causing a crater in the middle of your cake. If this happens, you can fill in the crater with cool whip and no one will ever know.
I do not suggest doing this with one cake mix, but if you need to, use a 7x11 cake pan, reduce the cake ingredients by half, do not pour all of the jello over the cake as it’s too much, reduce the baking time to 25 minutes, and adjust the baking temperature to 340 degrees.
The red sanding sugar will melt into the whipped cream, so add it with that in mind.
Do not cook your cake any hotter than 325 degrees. This will cause it to cook unevenly and be a disaster.
Do not overmix your cake batter. This can cause it to rise too quickly and then fall, during the baking process, causing a crater in the middle of your cake. If this happens, you can fill in the crater with cool whip and no one will ever know.
Nutrition
Calories: 414kcal | Carbohydrates: 71g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 637mg | Potassium: 115mg | Fiber: 1g | Sugar: 37g | Vitamin A: 152IU | Calcium: 226mg | Iron: 2mg