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close up of Rumchata Poke Cake on a plate

RumChata Poke Cake Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 15 people
Calories: 281kcal
Author: Holly Nilsson
This quick and easy RumChata Poke Cake Recipe is made with a simple cake mix, perfect for a potluck or backyard BBQ.

Ingredients

  • 16-18 ounces box White Cake Mix, plus ingredients called for on back of box
  • 14 ounces sweetened condensed milk
  • ½ cup RumChata
  • 8 ounces Cool Whip/whipped topping thawed
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Prepare and bake the cake according to package directions in a greased 9x13-inch pan.
  • Remove from the oven and poke all over with a fork, skewer, or back of a utensil.
  • 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

 Nutrition calculated with a similar cream based liquor.

Nutrition

Calories: 281kcal | Carbohydrates: 51g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 259mg | Potassium: 133mg | Fiber: 1g | Sugar: 39g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg