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A slice of Heath Bar Poke Cake on a white plate.

Heath Bar Poke Cake

Chef Jenn
Heath Bar Poke Cake is a rich chocolate dessert soaked with caramel and sweet milk, topped with Cool Whip and crunchy Heath Bar bits.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Calories 4196 kcal

Equipment

Ingredients
  

  • 1 Devil’s Food cake mix
  • 14 ounce sweetened condensed milk
  • 12 ounce caramel ice cream topping
  • 8 ounces Cool Whip thawed
  • 8 ounce Heath Bar baking bits

Instructions
 

  • Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick spray.
  • Prepare the cake batter as directed, then pour it into the prepared baking dish, and bake for 30–35 minutes.
  • While the cake is hot, poke holes all over the cake with the handle of a wooden spoon.
  • Pour the sweetened condensed milk over the cake, then drizzle with caramel topping letting it seep into the holes.
  • Cool the cake completely for at least 1 hour.
  • Spread the Cool Whip evenly over the top.
  • Sprinkle with the Heath Bar bits chips over the top of the Cool Whip. Slice the cake and serve.

Notes

Chef Jenn’s Tips

  • Any chocolate cake mix works here; Devil’s Food is my favorite for its deep flavor.
  • Don’t skip the cooling step; it allows the caramel and milk to fully soak in.
  • For neat slices, chill the cake for at least 30 minutes before cutting.
  • Refresh leftovers with a sprinkle of extra Heath Bar bits to keep the crunch.

Nutrition

Serving: 1gCalories: 4196kcalCarbohydrates: 782gProtein: 68gFat: 113gSaturated Fat: 42gPolyunsaturated Fat: 24gMonounsaturated Fat: 40gCholesterol: 171mgSodium: 5391mgPotassium: 3368mgFiber: 11gSugar: 612gVitamin A: 1776IUVitamin C: 12mgCalcium: 2187mgIron: 20mg
Keyword candy bar cake, chocolate caramel cake, easy party dessert, Heath bar poke cake, toffee poke cake
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