Toffee Poke Cake

This easy Toffee Poke Cake starts with chocolate cake that is soaked with caramel and sweetened condensed milk for a rich, moist dessert topped with whipped topping and crunchy toffee bits.

Course Dessert

Cuisine American

Keyword cake, poke cake, toffee, Toffee Poke Cake

Prep Time 15

Cook Time 45

Cooling Time 10

Servings slices

Calories 478kcal

Cost $12

Equipment

9 x 13 inch cake pan
mixing bowl
Wooden spoon

Ingredients

2 boxes Devil’s food cake mix
6 eggs
1 cup vegetable oil
1 cup water
1 cup milk
14 ounce sweetened condensed milk 1 typical can
1 cup caramel sauce
8 ounce cool whip thawed
1 cup toffee bits/heath bar bits

Instructions

Preheat the oven to 350 degrees Fahrenheit. Prepare a 9x13 baking pan with baking spray.
Combine the devil food cake mixes, eggs, vegetable oil, water and milk in a mixing bowl. Whisk together until well combined and smooth, then pour the cake batter into the prepared pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
Once baked, allow the cake to cool for about 10 minutes. Use the stick part of a wooden spoon to poke holes in the cake, about an inch apart.
Pour the sweetened condensed milk all over the cake, making sure to fill all the holes. Repeat this process with the caramel sauce. Cover with foil and let sit and cool completely in the refrigerator for about an hour.
Use a spatula to spread the thawed Cool Whip in an even layer on top of the cake. Garnish with crushed toffee or Heath Bar baking pieces.

Notes

Nutrition information is provided as an estimate only.

Prep Tips:

Chill First: Refrigerate the cake before frosting so the caramel and sweetened condensed milk have time to soak in.
Caramel: Store-bought caramel sauce works great, or use homemade for extra flavor.
Storage: Cover and refrigerate leftovers for up to 3 days.

Nutrition