Almond Joy Poke Cake
This almond joy poke cake is so easy to make and loaded with the classic flavors of a classic Almond Joy candy bar.
Servings 12 Servings
Calories 683kcal
Equipment
- Measuring Cups and Spoons
- 9x13 baking dish
- mixing bowls
- Microwaveable Bowl
Ingredients
- 15.25 ounces devil's food cake mix
- 3 eggs or the amount your box mix calls for
- ½ cup oil or the amount your box mix calls for
- 1 cup water or the amount your box mix calls for
- 14 ounces sweetened condensed milk
- 2 cups shredded sweetened coconut
- 1 cup sliced almonds toasted
- 12 ounce semisweet chocolate chips
- ½ cup heavy whipping cream
Instructions
- Preheat your oven to 350 degrees.
- Prepare your cake mix according to box directions.
- Pour into a lightly greased 9x13 baking dish.
- Bake for 30-35 minutes until cooked through and a toothpick inserted comes out clean.
- Meanwhile mix together the sweetened condensed milk and coconut.
- Remove the cake from the oven and using the end of a wooden spoon of large straw poke holes all over the cake.
- While the cake is still warm spread over the coconut mixture.
- Sprinkle over your toasted almonds.
- Set aside to cool.
- To make the chocolate ganache for topping in a microwave safe bowl combine your chocolate chips and heavy cream.
- Microwave in 30 second intervals until all the chocolate chips are melted and the mixture is smooth.
- Drizzle the chocolate ganache all over the top of the cake.
- Serve!
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Slice | Calories: 683kcal | Carbohydrates: 68g | Protein: 10g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 320mg | Potassium: 471mg | Fiber: 6g | Sugar: 45g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 4mg