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Toffee Poke Cake

4.9 | 70 Reviews
Total Time:Prep: 25 min. Bake: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Jeanette Hoffman, Oshkosh, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 12, 2023

This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple. —Jeanette Hoffman, Oshkosh, Wisconsin

TEST KITCHEN APPROVED

Toffee Poke Cake

4.9 | 70 Reviews Add your review
Yield:15 servings
Prep:25 min
Cook:25 min
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Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 jar (17 ounces) butterscotch-caramel ice cream topping
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 3 Heath candy bars (1.4 ounces each), chopped
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Directions

  1. Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack.
  2. Using handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy bars. Refrigerate at least 2 hours before serving.

Nutrition Facts

1 piece: 404 calories, 16g fat (8g saturated fat), 48mg cholesterol, 322mg sodium, 60g carbohydrate (39g sugars, 1g fiber), 4g protein.
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