sliced fireball cake in a cake pan with a cake serving lifting a slice up

Fireball Cake

Fireball cake is an easy and slightly boozy dessert that's perfect for football tailgaters and the holiday season!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 50 minutes
Servings 12
Author Kelsie



  • 1 (16.25-ounce) box white cake mix*
  • 4 large eggs
  • 1/2 cup full fat sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup Fireball whiskey
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 (14-ounce) can sweetened condensed milk


  • 6 tablespoons unsalted butter at room temperature
  • 4 ounces cream cheese at room temperature
  • 3 1/2 to 4 cups powdered sugar
  • 4 to 6 tablespoons Fireball whiskey
  • 1/2 teaspoon salt



  1. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set pan aside.
  2. Combine the cake mix, eggs, sour cream, vegetable oil, Fireball, cinnamon, and salt in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes, until smooth.
  3. Pour into the prepared pan and bake 24 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
  4. Cool cake on a wire rack for 2 hours.
  5. Once the cake has cooled, use the handle of a wooden spoon to poke holes every inch over the top of the cake, going about three-quarters of the way to the bottom. Pour the sweetened condensed milk over the cake and use a rubber spatula to push it into the holes.
  6. Set aside while you make the frosting.


  1. Beat the butter and cream cheese in a medium mixing bowl until smooth. Add 3 1/2 cups of powdered sugar, 4 tablespoons of Fireball, and the salt.
  2. Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional whiskey or powdered sugar if necessary to achieve a spreadable consistency.
  3. Spread over the top of the cake and serve.
  4. Uneaten Fireball poke cake can be stored, covered, in the fridge for up to 3 days or in the freezer, tightly wrapped, for up to 3 months.

Recipe Video

Recipe Notes