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A super easy and flavorful dessert, this RumChata Poke Cake has hints of cinnamon, vanilla, and rum. Topped with a whipped cream topping, it is the perfect easy poke cake for any occasion.
I love incorporating alcohol into my recipes, RumChata is one of my favorite alcohols, and we always keep it on hand. This RumChata Poke Cake is so flavorful and fun.
We have been making this for as long as I can remember and it kind of reminds me of eating a snickerdoodle with the flavors that it has in it!
Now since this cake has the alcohol in the filling and not the cake itself, it is ADULT only. So this is one cake we love to serve at parties with our friends.
It is super easy to throw together and is one of those cakes that you can also make ahead because you will want to let the filling soak in for a bit before serving.
With the flavors and ease of this cake, it is a winner, and everyone absolutely loves it! So if you want something a little different, then this RumChata Poke Cake is what you need.
Some of our other favorite cake recipes we have on our site include: Spiced Apple Cider Sheet Cake, Banana Snack Cake and Sour Cream Coffee Cake.
WHY THIS RECIPE WORKS:
- Minimal pantry staple ingredients help this come together quickly.
- This is great for adult parties!
- Super moist and flavorful, everyone loves it.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
White cake mix, plus ingredients called for on back of box
Sweetened condensed milk
RumChata
Cool whip or whipped topping
Granulated sugar
Ground cinnamon
HOW TO MAKE A RUMCHATA POKE CAKE:
- Grease a 9×13-inch pan with cooking spray and set aside.
- Prepare and bake the cake according to package directions for a 9×13-inch pan.
- Remove from the oven and poke all over with a fork, skewer, or back of wooden spoon.
- Whisk together the sweetened condensed milk and RumChata in a large measuring cup and pour all over the top of the cake.
- Allow the cake to cool and soak at room temperature for 2 hours.
- Spread thawed whipped topping all over the top of the cake.
- Combine the cinnamon and sugar in a small bowl and sprinkle over the top of the cake.
CAN I MAKE MY OWN WHITE CAKE?
Absolutely, if you do not want to use a box mix, you can use your favorite white cake recipe for this. Just make sure that it is for a 9×13-inch baking pan.
HOW LONG DOES THIS NEED TO SIT?
You will want to let this sit and absorb the RumChata and sweetened condensed milk mixture for at least 2 hours, but it can be longer.
That is what makes this cake a great recipe to make ahead for any of your parties or gatherings that you want to bring it to.
CAN I MAKE MY OWN WHIPPED TOPPING?
Yes! We like to make our own at times when we don’t have any cool whip on hand, so you can absolutely make your own for this recipe.
You will just need about 8 ounces of it, so make sure you make enough to cover the cake, if you have more that’s ok, you can use it for something else.
HOW TO STORE:
This can be stored in the refrigerator in the pan covered with plastic wrap of a lid where it will keep for up to 2 days, I do not recommend freezing this cake.
TIPS AND TRICKS:
- You can make your own homemade white cake mix.
- Do not skip the cinnamon sugar topping, it brings out the flavor of the RumChata.
- We do not recommend freezing this cake.
- You can make your own homemade whipped topping for this.
- This needs to sit for at least 2 hours to soak up the filling and cool down, do not skip it.
- Mixing the sweetened condensed milk and RumChata before ensures that there is an even flavor between the two.
Love baking with alcohol and are looking for that perfect adult party cake that everyone will love? Look no further, this RumChata Poke Cake is all you need.
If you like this recipe you might also like:
If you’ve tried this RUMCHATA POKE CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
RumChata Poke Cake
Ingredients
- 16-18 ounce box White Cake Mix plus ingredients called for on back of box
- 14 ounces sweetened condensed milk
- ½ cup RumChata
- 8 ounces Cool Whip or whipped topping thawed
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Grease a 9x13-inch pan with cooking spray and set aside.
- Prepare and bake the cake according to package directions for a 9x13-inch pan.
- Remove from the oven and poke all over with a fork, skewer, or back of wooden spoon.
- Whisk together the sweetened condensed milk and RumChata in a large measuring cup and pour all over the top of the cake.
- Allow the cake to cool and soak at room temperature for 2 hours.
- Spread thawed whipped topping all over the top of the cake.
- Combine the cinnamon and sugar in a small bowl and sprinkle over the top of the cake.
Notes
- You can make your own homemade white cake mix.
- Do not skip the cinnamon sugar topping, it brings out the flavor of the RumChata.
- We do not recommend freezing this cake.
- You can make your own homemade whipped topping for this.
- This needs to sit for at least 2 hours to soak up the filling and cool down, do not skip it.
- Mixing the sweetened condensed milk and RumChata before ensures that there is an even flavor between the two.
Nutrition
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