Heath Bar Poke Cake

This Heath Bar Poke Cake is made with layers of rich chocolate cake, caramel filling, and topped with crunchy Heath Bar pieces. Delicious!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Cooling Time 1

Total Time 1 45

Servings Slices

Calories 431kcal

15.25 ounces Devil’s Food cake mix batter prepared according to the package instructions
14 ounces sweetened condensed milk
12 ounces caramel ice cream topping
8 ounces Cool Whip thawed
8 ounces Heath Bar baking bits

Preheat oven to 350F. Lightly coat a 9x13-inch baking pan with non-stick cooking spray.
Pour the cake batter into the prepared baking pan, then bake according to the cake mix package directions for a 9x13-inch cake.
When a toothpick inserted into the center of the cake comes out clean, remove the cake from the oven.
Use the end of a wooden spoon or the wide end of a chopstick to poke holes all over the cake, about ½-inch apart.
While the cake is hot, pour the sweetened condensed milk all over the cake so that it soaks into the holes.
Next, pour the caramel sauce over the cake.
Set the cake aside to cool completely to room temperature and to continue to soak up the sweetened condensed milk and caramel sauce.
Once the cake is completely cooled, scoop the Cool Whip onto the cake and spread out evenly edge to edge.
Sprinkle the Heath Bar chips over top of the Cool Whip (I used half the bag, but use as much as you like).
Slice the cake and serve immediately.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.