A heavenly Caramel Toffee Poke Cake recipe where caramel-soaked vanilla cake is topped with a light and fluffy homemade frosting, then covered with swirls of caramel sauce and bits of toffee candy.
As most of you probably already know, I LOVE to bake. Whether it’s cookies, pies, cupcakes (like these amazing Lavender Vanilla Cupcakes), or a cinnamon roll apple crumble, I’ll bake it! And now, I have a brand new baking-obsession. One I’d never even thought about trying until a few weeks ago (don’t laugh!): poke cakes! Poke cakes are such a fun twist on your typical cake recipe, and there are so many unique and delicious poke cake recipes to try. And today, I am sharing one of my absolute favorites – Caramel Toffee Poke Cake.
This heavenly poke cake recipe is incredibly quick and easy thanks to a boxed cake mix and a simple homemade vanilla topping recipe. Of course, you don’t have to use a boxed cake, but it sure saves a bit of time. Whichever you decide to use, this is one poke cake your entire family will love!
Easy Caramel Toffee Poke Cake Recipe
Have you ever wondered how to make a poke cake? Well, get ready to be pleasantly surprised because it is so very easy, yet it tastes as though you spent hours working on it.
Ingredients to Make Caramel Toffee Poke Cake
To get started, you will need a few simple ingredients including:
- 1 (18.25 ounce) package white cake mix, prepared to package instructions
- ¾ cup caramel syrup
- 2 (8-ounce) packages cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons caramel creamer
- 8 ounces whipped topping, thawed
- ¼ cup toffee bits
- additional caramel (about 2-3 tbsp) to drizzle over the top of the cake
PS – here’s a tasty homemade donut recipe you can make with the leftover creamer. 😉
Instructions to Make Caramel Toffee Poke Cake
First, simply bake a vanilla cake in a 9″x 13″ cake pan according to directions on the box or your favorite homemade cake recipe. Let the cake cool completely, then poke holes in it using a large wooden spoon or other utensil.
Next, heat the caramel sauce in the microwave and then slowly pour the majority of it over the cake and into the holes. Don’t forget to reserve about 2 to 3 tablespoons of the caramel sauce to use later.
To make the frosting, cream together cream cheese and powdered sugar. Next, add in the caramel creamer and mix well until it’s light and fluffy. Pour the frosting over the cake, and spread it evenly over the cake.
Next, add a generous sprinkling of toffee candy bits, followed by a drizzle of the reserved caramel sauce. Once finished, place the cake in the fridge for at least four hours to set.
Now all that is left is to serve and enjoy! Doesn’t it look heavenly?!
This particular poke cake recipe makes enough to serve about 12 to 15 people. The handy-dandy printable version, complete with ingredients and step-by-step directions, is below.
- 1 (18.25 ounce) package white cake mix prepared to package instructions
- 3/4 cup caramel syrup
- 2 tbsp caramel creamer
- 2 8 oz packages cream cheese softened
- 1/2 cup powdered sugar
- 8 ounces whipped topping thawed
- 1/4 cup toffee bits
- 2 tbsp caramel syrup reserved, to drizzle over cake
Bake the cake in a 13x9 pan according to the package instructions. Allow to cool.
Using the end of a chopstick, wooden spoon, or other utensil, poke holes in the top of the cake.
Pour the majority of the caramel syrup over the cake, making sure to pour directly over and in to the holes. I usually reserve 2 to 3 tablespoons of caramel for last step.
Next, to make the frosting, cream together cream cheese and powdered sugar. Mix in the caramel creamer.
Pour the topping over the cake, and spread it evenly around.
Sprinkle the toffee candy bits over the topping.
Drizzle remaining caramel sauce over the top of the cake.
Chill for at least 4 hours before serving.
Cook time will depend on cake recipe used.
Like this? Then you’ll love these dessert recipes!
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