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–+ servings
piece of cake on a plate drizzled with caramel sauce
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5 from 4 votes

Heath Bar Poke Cake

Chocolate cake infused with caramel and topped with Cool whip and crushed Heath candy bars. SO easy and SO delicious!
Prep Time15 minutes
Cook Time30 minutes
Chill Time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 337kcal
Author: Abbey McDermott

Ingredients

  • 15.25 ounces boxed chocolate cake mix plus ingredients on the box
  • 14 ounces sweetened condensed milk
  • 1 cup caramel sauce plus extra for topping
  • 8 ounces Cool Whip
  • 2 chopped Heath toffee bars or 10 miniature bars

Instructions

  • Prepare the cake mix according to package directions. Bake in a 9x13 inch pan as directed on the package.
  • Meanwhile, combine the sweetened condensed milk and caramel sauce and stir until well incorporated.
  • When the cake is done, use the handle of a wooden spoon to poke holes all over the cake. Pour the caramel mixture evenly over the top so that it seeps down into the holes. Refrigerate the cake (uncovered) for at least one hour.
  • Spread the Cool Whip over the top of the cake and sprinkle with the chopped Heath bars.

Notes

  1. Store, covered, in the refrigerator for up to 5 days.  It's important to keep the cake chilled because of the whipped topping.  Chilling also helps to keep the cake from turning soggy.

Nutrition

Calories: 337kcal | Carbohydrates: 62g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 419mg | Potassium: 278mg | Fiber: 1g | Sugar: 35g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 2mg