RumChata Poke Cake

Close up of side of cake showing the filling with alcohol in background.

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.

Course Baked Good, Dessert

Cuisine American

Keyword Poke Cake, RumChata Poke Cake

Prep Time 15

Cook Time 30

Cooling: 2

Total Time 2 45

Servings

Calories 264kcal

Author Dana DeVolk

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