Chocolate Caramel Poke Cake Recipe

Chocolate Caramel Poke Cake

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Sometimes I start wanting something different.  I love chocolate cake, just as much as the next person, but when the hankering hits me for a different kind of chocolate cake I become obsessed with figuring out what my stomach is telling my brain it wants. I pull out the legal pad and old cookbooks until I figure out something new to make.  This recipe creation was inspired by probably five other types of chocolate cakes.  I call it a Chocolate Caramel Poke Cake.  It turned out so delicious that it will make the cookbook cut.  

Chocolate cake that starts with a package mix, soaked in a caramel and sweet milk sauce, and then covered with a light frosting and crushed candy bars.  You just can’t go wrong with this combination.


  • 1 packet Devils Food Cake mix
  • 1 ⅓ cups of water
  • 3 eggs
  • ½ cup of oil
  • 1 can of sweetened condensed milk
  • 1 cup caramel ice cream syrup
  • 1 package of cream cheese (8 oz.)
  • ½ cup of powdered sugar
  • 1 large tub of cool whip topping
  • 1 Twix bar
  • 2 Milkyway candy bars


  1. Preheat the oven to 350 degrees.
  2. Spray 2 9 inch round pans with cooking spray
  3. Mix the cake mix, water, eggs, and oil.
  4. Divide the mix evenly between the two pans.
  5. Bake in the oven for 25-30 minutes (or until the center springs back when touched)
  6. While the cake is baking, in a small bowl whisk together the caramel and the sweetened condensed milk.
  7. Remove cakes when done and allow to cool in the pan for 5 minutes.
  8. Invert the cakes onto a wire cooling rack.
  9. Using a straw, poke holes into the cakes.  DO NOT poke the hole through the cakes. 
  10. Spread the milk and caramel mixture all over the cakes, allowing it to soak into the holes.
  11. For the icing, mix the cream cheese and ½ cup of powdered sugar, then add a large container of cool whip topping. 
  12. Ice the middle of the cake and garnish with chopped up candy bars.
  13. Ice the remainder of the cake and garnish the top with the chopped up candy bars. 
  14. Refrigerate 30 minutes before serving. 


Maurie Kay


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