Description
This Heath Bar Poke Cake is a rich, indulgent dessert made with moist chocolate cake, caramel drizzle, whipped topping, and crunchy Heath bar bits. Every bite offers a perfect mix of creamy, gooey, and crunchy textures that make it a true crowd favorite.
Ingredients
Scale
- 1 box chocolate cake mix (baked according to package directions)
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 1 container (8 oz) whipped topping
- 4–5 Heath bars, crushed
- Optional: chocolate syrup for drizzling
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare chocolate cake mix according to package instructions and bake for 30–35 minutes or until a toothpick comes out clean.
- Allow cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes evenly across the top.
- Pour sweetened condensed milk over the warm cake, letting it soak into the holes.
- Drizzle caramel sauce evenly across the cake and let it cool completely.
- Spread whipped topping smoothly over the cooled cake.
- Sprinkle crushed Heath bars over the top and drizzle with chocolate syrup if desired.
- Chill for at least 1 hour before serving for best flavor and texture.
Notes
- Use full-fat condensed milk for the richest flavor.
- Let the cake rest overnight in the fridge for even deeper flavor.
- Crush Heath bars just before serving to keep them crunchy.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Heath Bar Poke Cake, chocolate caramel dessert, toffee cake, poke cake, easy dessert recipe