Description
Indulgent Heath Bar Poke Cake delivers caramel-chocolate bliss through layers of moist cake and creamy toppings. Sweet caramel and crunchy toffee bits create an irresistible dessert you won’t want to miss.
Ingredients
Scale
Cake Base:
- 1 box chocolate cake mix
- Ingredients required on box (typically eggs, oil, water)
Filling and Topping:
- 1 can (14 ounces / 397 grams) sweetened condensed milk
- 1 jar (12 ounces / 340 grams) caramel sauce
- 4 Heath candy bars, chopped (or 1 cup Heath toffee bits)
Finishing Layer:
- 1 container (8 ounces / 227 grams) whipped topping (Cool Whip or homemade)
Instructions
- Preheat the oven according to chocolate cake mix instructions and prepare a 9×13-inch baking pan.
- Mix and bake the chocolate cake following package directions, allowing it to cool for 10-15 minutes after baking.
- Create evenly spaced holes across the entire cake surface using the handle of a wooden spoon, spacing them approximately 1 inch apart.
- Whisk sweetened condensed milk and caramel sauce until thoroughly combined.
- Gently pour the milk-caramel mixture over the cake, ensuring the liquid seeps into every hole for maximum flavor absorption.
- Refrigerate the cake for a minimum of 2 hours until completely chilled and set.
- Spread whipped topping uniformly across the entire cake surface, creating a smooth and even layer.
- Crush Heath bars into small, delicate pieces and generously sprinkle them over the whipped cream layer.
- Slice the cake into individual servings and serve chilled. Refrigerate any remaining portions to maintain freshness.
Notes
- Prevent cake sticking by generously greasing the baking pan with butter or cooking spray before pouring batter.
- Create uniform holes by using the back of a wooden spoon handle with consistent pressure across the entire cake surface.
- Use room temperature sweetened condensed milk for easier mixing and smoother pouring into cake holes.
- Crush Heath bars just before topping to maintain maximum crunchiness and prevent moisture absorption.
- For gluten-free option, substitute regular chocolate cake mix with gluten-free chocolate cake mix.
- Enhance caramel flavor by warming caramel sauce slightly before mixing with condensed milk.
- Make ahead and store covered in refrigerator for up to 3-4 days to develop richer flavor profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 437
- Sugar: 39 g
- Sodium: 208 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg