Root Beer Poke Cake Recipe

root beer poke cake with a root beer float behind it

Root Beer Poke Cake made with a cake mix, eggs, oil, condensed milk & chilled Root Beer of course! Flavorful, nostalgic poke cake perfect for cookouts!

Prep Time15

Cook Time30

Chill Time2

Total Time2 45

Course: Dessert, poke cake

Cuisine: American

Keyword: Root Beer Poke Cake

Servings: servings

Calories: 229kcal

Author: Jessica & Nellie

Ingredients

13.25 oz box vanilla cake mix
1 ¼ cups Root Beer
¼ cup vegetable oil
2 large eggs
14 oz sweetened condensed milk

Root Beer Whipped Cream

2.3 oz box Dream Whip
1 cup cold Root Beer
Cherries for garnish
½ tsp Root Beer Extract optional

Instructions

Preheat oven to 350°F. Lightly spray a 9x13 pan with nonstick spray and set aside.
In a mixing bowl, whisk the cake mix, 1 ¼ cup root beer, vegetable oil, and eggs until light and fluffy.
Pour the cake mix into a greased 9x13 baking dish. Bake for 30-35 minutes until a toothpick inserted comes out clean. Remove from oven and set aside to cool completely.
Once the cake is cool, make your whipped topping. In a bowl using an electric mixer, combine the Dream Whip (both envelopes) and the 1 cup of cold root beer. Whip using the electric mixer for about 4 minutes until fluffy and soft peaks form. (OPTIONAL: add ½ tsp Root Beer extract for more flavor!)
Using the end of a wooden spoon or large smoothie straw, poke holes all over the surface of the cake. Pour the condensed milk over the cake making sure to get it into the holes just poked.
Top the cake with the root beer whipped cream and refrigerate for 2-3 hours. Garnish with cherries if desired, serve, and enjoy!

Notes

Store leftovers in the refrigerator in an airtight container for 3 days.

You can freeze the cake portion of this dessert, but it's not ideal to freeze with the condensed milk or whipped topping. The cake will last up to 3 months frozen, if stored properly.

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