Go Back
–+ servings
Caramel Poke Sheet Cake

Caramel Poke Sheet Cake

Moist yellow sheet cake poked and soaked with caramel and sweetened condensed milk then topped with whipped cream and toffee bits
No ratings yet
PRINT PIN
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 12

INGREDIENTS

Cake

  • 1 box yellow cake mix 15.25 oz
  • 3 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • nonstick cooking spray.

Caramel soak

  • 1 can sweetened condensed milk 14 oz
  • 1 jar caramel sundae topping 12 oz
  • 1/2 tsp kosher salt.

Topping

  • 1 tub whipped topping 8 oz thawed
  • 1 cup toffee bits or chopped Heath bars
  • 2 tbsp chopped pecans optional
  • flaky sea salt to taste optional.

INSTRUCTIONS

Bake cake

  • Preheat oven to 350 F
  • Spray a 9x13 inch pan with nonstick spray
  • Mix cake mix eggs water and oil until smooth
  • Pour batter into pan and bake until a toothpick comes out clean 30 to 35 minutes
  • Cool cake 10 minutes.

Poke and soak

  • Poke holes all over warm cake using the handle of a wooden spoon
  • Whisk sweetened condensed milk caramel topping and kosher salt until combined
  • Slowly pour mixture over cake letting it sink into holes
  • Cool to room temperature then refrigerate 2 hours or until fully chilled.

Finish and serve

  • Spread whipped topping evenly over chilled cake
  • Sprinkle with toffee bits and pecans if using
  • Add a light pinch of flaky sea salt if desired
  • Slice and serve cold.

Notes

1. Chill longer for cleaner slices 2. Use dulce de leche in place of caramel topping for a deeper flavor 3. Replace whipped topping with stabilized whipped cream 4. Add 1 tsp vanilla extract to the caramel soak if desired 5. Store covered in the refrigerator up to 4 days

Nutrition

Calories: 430kcal | Carbohydrates: 59g | Protein: 5g | Fat: 19g