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–+ servings
A slice of chocolate cake topped with creamy frosting and crumbled toffee pieces. Caramel drizzles over the cake and plate. The dessert sits on a white plate, highlighting the rich textures and vibrant colors.

Heath Bar Poke Cake

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Prep Time 10 minutes
Cook Time 35 minutes
Servings 12
Calories 155 kcal

Ingredients
  

  • 1 box Devil’s Food cake mix prepared according to package instructions
  • 1 can sweetened condensed milk (14 ounces)
  • 1 jar caramel sauce topping (12 ounces)
  • 1 tub Cool Whip (8 ounces), thawed
  • 1 bag heath bar baking bits

Instructions
 

  • Preheat the oven to 350°F and lightly coat a 9x13-inch baking pan with non-stick spray.
  • Prepare the cake batter as directed on the package and pour it into the prepared baking pan.
  • Bake according to the cake mix instructions. Once a toothpick inserted in the center comes out clean, remove from the oven.
  • While still hot, use the handle of a wooden spoon or a chopstick to poke holes evenly across the cake.
  • Pour the sweetened condensed milk over the cake, allowing it to soak into the holes. Repeat with the caramel sauce.
  • Let the cake cool completely to absorb the liquids.
  • Once cooled, spread the Cool Whip evenly over the top.
  • Sprinkle Heath Bar bits over the Cool Whip layer, using as much or as little as desired.
  • Slice and serve immediately.

Nutrition

Serving: 1 sliceCalories: 155kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 298mgPotassium: 119mgFiber: 1gSugar: 14gVitamin A: 1IUVitamin C: 0.003mgCalcium: 54mgIron: 2mg
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