Heath Bar Poke Cake
Everyone loves a good poke cake and this Heath Bar Poke Cake is sure to be a huge hit. It’s cool, creamy, chocolatey, and full of caramel flavor with just the right bit of crunch on top. When you need an easy showstopper dessert that feels a little extra without adding more work, this cake delivers every time.
This classic poke cake starts easy with a Devil’s Food Chocolate Cake mix baked following the package directions. Then it takes a turn when you poke it all over, pour on sweetened condensed milk and then caramel sauce while still warm. Once chilled, it gets topped with a fluffy layer of whipped topping and a generous sprinkle of crushed Heath bars. Every bite is soft, creamy, gooey, and crunchy all at once. If you enjoy cakes like Oreo Poke Cake or Chocolate Cherry Poke Cake, this one will fit right into your dessert rotation.
What You Need To Make This Poke Cake
You only need a few pantry and freezer staples to pull this cake together. A Devil’s Food chocolate cake mix forms the base while caramel and condensed milk create that signature soaked texture. Heath bits or crushed candy bars add the finishing crunch that makes this cake memorable.
- Devil’s food cake mix
- oil
- water
- eggs
- Sweetened condensed milk
- Caramel ice cream topping
- Cool Whip
- Heath Bar Baking Bits
Can’t Find Heath Bar Baking Bits
If you can’t find Heath Bar Baking Bits you’re not alone, they can be tricky to find. You culd also use their Bit’s O’ Brickle which are just the toffee parts and not chocolatey.
OR just buy several full-size Heath bars and crush them yourself. The best way to crush candy bars is to place the unwrapped candy bars inside a zip-top bag, press out the air, then wrap the bag in a clean kitchen towel before gently tapping with a rolling pin or meat mallet. This keeps pieces from flying everywhere and gives you better control over the size of the crunch.
How To Store This Cake
Store the cake in the refrigerator, well covered, for up to 3 to 4 days. Keeping it tightly covered is important so the cake does not take on other refrigerator odors.
The Heath Bits will soften after a few hours, so if you’re not serving it right away you can sprinkle them on when you do serve the cake. Or say the bits and sprinkle the crushed candy on individual cake slices just before serving if you want to bring back that crunch.
Heath Bar Poke Cake
Ingredients
- 1 Devil’s Food Chocolate Cake Mix
- 3 eggs –your cake mix may call for less, use the box for instructions
- 1/2 oil –your cake mix may call for more or less, use the box for instructions
- 1 cup water –your cake mix may call for more or less, use the box for instructions
- 14 ounces sweetened condensed milk
- 12 ounces caramel ice cream topping
- 8 ounces Cool Whip thawed
- 8 ounces Heath Bar Baking Bits
Instructions
- Preheat the oven to 350°F (175°C)
- Lightly coat a 9×13-inch baking pan with non-stick cooking spray, set aside
- mix cake according to the box directions
- Pour the prepared cake batter into the pan and bake according to the package directions for a 9×13-inch cake
- Check doneness by inserting a toothpick into the center; if it comes out clean, remove the cake from the oven
- Use the end of a wooden spoon or a chopstick to poke holes all over the cake, about ½ inch apart
- Pour the sweetened condensed milk over the hot cake, allowing it to soak into the holes
- Pour the caramel sauce over the cake, ensuring even coverage
- Set the cake aside to cool completely to room temperature
- Once cooled, spread the Cool Whip evenly over the cake
- Sprinkle Heath Bar bits generously over the top (use half the bag or more to preference)
- Slice and serve immediately
