Caramel Heath Bar Poke Cake Recipe Is Better Than Almost Anything by Donna John
Poke cakes are so quick and easy – and everyone loves them. Back in the day, the only poke cake people knew was that cherry gelatin poke cake (the original poke cake?). Now there are all sorts of poke cake recipes, like this caramel Heath bar poke cake that tastes better than almost anything. This cake is simple to prep and only requires four ingredients (plus ingredients to make the cake mix).
To make this moist, sweet and rich cake recipe you will need a box of devil's food cake mix, a jar of caramel sauce, a tub of nondairy whipped topping and Heath candy bars. (All I needed to make the cake mix was water, eggs and cooking oil.) The cake is baked, cooled slightly, then hole are poked all over it to help the caramel sauce soak all the way through. After cooling completely it is frosted with nondairy whipped topping and sprinkled with chopped up Heath bars. Yum, right?
This caramel toffee cake is perfect for dessert or to take to family get-togethers or events. It travels well because you leave it in the baking pan. This cake would be amazing with a dollop of salted caramel whipped cream.
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Cuisine: American
Prep Time: 10 minutes plus time for the cake to cool slightly
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes
Servings: 16
Ingredients
- 1 box (15 ounces) devil's food cake mix or chocolate cake mix
- 1 jar (14 ounces) caramel sauce
- 1 tub (8 ounces) nondairy whipped topping
- 4 - 5 Heath candy bars, chopped
Helpful Products
- Electric Mixer
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Mixing Bowl
- Stand Mixer
- 13x9-inch Baking Pan
- Wooden Spoon
- Chopsticks
- Skewers
Recipe Notes
- I used a giant size Heath bar because I could not find the smaller bars. Skor bars could also be used. You can chop the candy bars on a cutting board with a sharp knife, or put them into a plastic food storage bag and smash them with a meat mallet or heavy skillet.
- Instead of using nondairy whipped topping, you could whip 1 1/2 cups of heavy whipping cream and 1/4 cup powdered sugar together.
- To save time, buy a bag of toffee bits.
- Store-bought caramel sauce is fine for this recipe, but if you feel so inclined, make your own homemade caramel sauce.
- Next time I'll save just a little of the caramel sauce to drizzle over the finished cake.
Here's how to make it:
- Bake the cake according to package directions for a 13x9-inch baking pan.
- Let the cake cool slightly. Poke holes in the cake using a wooden skewer or chopstick. Pour the caramel sauce over the top of the cake. Let the caramel sauce soak into the cake while it cools completely.
- Frost the top of the cake with the nondairy whipped topping.
- Sprinkle with the chopped candy bars. Refrigerate at least 1 hour before serving.
Nutrition Facts Per Serving
Calories:474
Total Fat: 18g
Saturated Fat: 14.1g
Cholesterol: 6mg
Sodium: 393mg
Total Carbohydrate: 80.5g
Dietary Fiber: 0.9g
Total Sugars: 19.8g
Protein: 2.7g
Vitamin D: 0mcg
Calcium: 75mg
Iron: 1mg
Potassium: 83mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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