Easy Chocolate Caramel Toffee Poke Cake Recipe Is a Dessert Winner by Donna John

Poke cakes are one of the easiest dessert recipes on the planet. Not only that, there are so many types of poke cake recipes, from fruity gelatin poke cakes to tiramisu poke cake to Hawaiian poke cake. This easy poke cake showcases three of the flavors I love: chocolate, caramel and toffee. You cannot go wrong.

This chocolate toffee and caramel poke cake recipe has just a few simple ingredients. Here is your shopping list so we can get baking: a box of devil's food cake mix, a box of instant chocolate pudding mix, sour cream, vegetable oil, eggs, vanilla extract, a can of sweetened condensed milk, caramel sauce, non-dairy whipped topping and toffee baking bits. The sour cream and instant pudding mix add an ultra-burst of moistness to this cake. When the baked cake soaks in the sweetened condensed milk and caramel sauce, the moistness goes off the charts.

Serve this moist chocolate cake for dessert with a cup of coffee or glass of iced cold milk. Get ready for the recipe requests!

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Cuisine: American
Prep Time: 10 minutes plus time to cool and chill 
Cook Time: 30 minutes
Total Time: 40 minutes plus time to cool and chill 
Servings: 16

Ingredients

• 15.25 ounces (1 box) devil’s food cake mix
• 3.9 ounces (1 box) instant chocolate pudding mix
• 3/4 cup sour cream
• 3/4 cup vegetable oil
• 3 eggs 
• 2 teaspoons vanilla extract
• 1/2 cup warm water
• 14 ounces (1 can) sweetened condensed milk
• 3/4 cup caramel sauce
• 8 ounces non-dairy whipped topping, thawed
• 1 cup toffee chips

Helpful Products

• Electric Mixer
• Measuring Cups
• Measuring Spoons
• Whisk
• Rubber Spatula
• Mixing Bowl
• Parchment Paper
• Airtight Containers
• 13x9-inch Baking Pan
• Wooden Spoon
• Toothpicks
• Chopsticks

Recipe Notes

• If you have extra caramel sauce, drizzle it over the finished cake when serving.

• If you like salted caramel, sprinkle with some flaky sea salt.

• Try this homemade salted caramel sauce recipe.

• Store the cake covered in the fridge for up to five days.

Here's how to make it: 

1. With an electric mixer, beat the cake mix, pudding mix, sour cream, oil, eggs, vanilla extract and water together for about 2 minutes. Pour the batter into a 13x9-inch baking pan that's been lined with parchment paper. Bake in a preheated 350-degree F oven for about 30 minutes, or until cake is cooked through and springs back with touched. 
2. While the cake is in the oven, stir together the sweetened condensed milk and caramel sauce. 
3. When the cake comes out of the oven, use a skewer or chopstick to poke holes all over the top of the cake. Pour the condensed milk mixture over the cake. 
4. Let the cake cool, then refrigerate at least 2 hours. When ready to serve, top the cake with the whipped topping and toffee pieces. 

Nutrition Facts Per Serving

Calories: 459

Total Fat: 25.4g

Saturated Fat: 16g

Cholesterol: 85mg

Sodium: 286mg

Total Carbohydrate: 46.1g

Dietary Fiber: 0.4g

Total Sugars: 36.5g

Protein: 6g

Vitamin D: 7mcg

Calcium: 126mg

Iron: 1mg

Potassium: 187mg

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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