I’ve been on a rampage with poke-style cakes lately. It’s because I’d rather eat no cake than eat a dry one.
Poke cakes are always supremely moist and they’re what I’ve been making lately.
This one reminds me of a cheater’s version of Tres Leches Cake because it’s sweet and creamy. Rather than make a scratch 5-egg cake with three kinds of milk, I used yellow cake mix for this easy cake. And guess what, my family preferred this cake to Tres Leches. I love them both and will always have a soft spot for my beloved Tres Leches, but in terms of ease this cake is the way to go.
After baking the cake, poke holes in it, and pour a mixture of caramel ice cream topping and heavy cream over the top.
Sundae sauce is thinner than the caramel sauce drizzled over the top of the cake and the cake soaks up the sauce beautifully. It adds creamy caramel flavor and keeps the cake moist and tender. The cake just melts in your mouth.
Whipped topping and drizzled salted caramel complete the cake. The contrast of the whipped topping and the salted caramel adds a salty-sweet element which I love. This is a perfect party cake and will be a guaranteed winner.
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Caramel Cream Poke Cake
Poke cakes are always supremely moist and this one reminds me of a cheater’s version of Tres Leches Cake because it’s sweet and creamy. After baking the easy cake, poke holes in it, and pour a mixture of caramel and cream over the top. The cake soaks up that sauce beautifully and it adds creamy caramel flavor and keeps the cake moist, tender, and it melts in your mouth. Whipped topping and drizzled salted caramel complete the cake. The contrast of the whipped topping and the salted caramel adds a salty-sweet element. It’s a perfect party cake and will be a guaranteed winner.
- one 16.50-ounce box yellow cake mix (I used Duncan Hines but you can use this scratch recipe
- 1 cup heavy cream
- 6 ounces caramel sundae topping (I just eyeball it and use half of one 12-ounce jar)
- one 8-ounce container whipped topping, thawed (I used fat-free)
- about 1/3 cup salted caramel sauce, for drizzling (storebought or homemade
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed.
- While the cake bakes combine the heavy cream, caramel sundae topping, and whisk to combine; set aside.
- Remove cake from the oven when it’s done (probably about 23 to 28 minutes) and use a fork to poke holes all over the cake. I didn’t count but I estimate I poked the cake in about 100 places, evenly spaced over the surface.
- Slowly pour the caramel and cream mixture over the cake, taking your time to evenly distribute it. Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
- Remove cake from the fridge, evenly spread the whipped topping over the surface, and evenly drizzle with salted caramel sauce. Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving. Cake will keep airtight in the fridge for up to 5 days.
Amount Per Serving: Calories: 254Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 272mgCarbohydrates: 36gFiber: 0gSugar: 20gProtein: 2g
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I am going to be making this cake for the first time and I have reading the recipe over and over. I’ve got the sauce and everything else I need except here’s the part I don’t understand. DO I USE A CARAMEL TOPPING OR SYRUP? My Birthday is on Labor day and I waned to make it for my day. I love Caramel.
Use caramel sundae topping to poke into the cake mixed with cream and a thicker caramel sauce for pouring on top, that’s what I did.
You possibly can use sundae topping for both but not the converse.
I accidentally put the whip cream on too soon and it melted into the cake with the salted caramel. Will it be ok if i just put new whip cream and salted caramel on top of it. Or do i need to start over?
I think it will be fine. Poke cakes are inherently messier types of cakes and not really that fancy so I think you’re fine.
I love caramel-and all things caramel! This cake is so beautiful, I would gobble up a piece in no time!
I made this for Father’s Day and it’s a HUGE hit! I made your Tres Leche Cake a few days after it was posted and that one was amazing too. But this one is a lot easier to make, so points for convenience. I used Hershey’s Caramel syrup (in the squeeze bottle) in the recipe and for the drizzle. This recipe is a keeper. I’ve already had 2 slices today and my mouth is watering from writing this review!
Thanks for trying the recipe and glad it came out great for you!
I’m also thrilled to hear you made the Tres Leches! I love that cake but for ease this one cannot be beat! And there’s a similarity in taste and I love them both! Glad the squeeze bottle caramel did the trick and that this is a keeper! :)
I could only find Smuckers Butterscotch sauce for the cake. Will that work or taste different?
That’s sounds perfect – enjoy!
hey girl this looks so yummy!
Why am I looking at this while being hungry? :'(
That was a huuuuge mistake.
Will deffo try this as soon as I get back from Korea!!!
Poke cakes are so much fun to make and eat! You seriously had me at caramel here! Pinned!
Thanks for pinning! :)
I love love love poke cakes… they always come out so perfectly moist and delicious. Great for potlucks! I how easy the modified boxed mix makes this recipe!
What is crazy is that we both posted CARAMEL CREAMY POKE CAKES TODAY!! Seriously…same wavelength, just crazy! :)
I have been wanting to try to learn a poke cake but I always forget!! All your creaions look amazing Averie!! I will be trying these soon!!
There’s really nothing to ‘learn’ – such EASY cakes, you’ll love them!
It’s funny, when I bake a regular 9×13 cake I never eat more than a slice. When I make a poke cake I can’t stop eating. It’s like the poke cakes don’t count in calories…or something. Love this caramel version!
Trust me I know, it’s like they are just so easy to keep straightening the rows with! I try not to make many 9×13 cakes but with poke cakes, I don’t even care because they are just that good!
Your cakes always look delicious (and picture perfect)!! This one looks every bit as good as all the others. Choosing between caramel cream and the tres leches would be difficult!
It’s one of those you can’t pick between favorite children things :)
This is so quick and yes, I agree about dry cake. Dry cake is a crime against humanity! It makes me shiver just thinking about it. Why even bother making one?
Now this? Is sublime. Love!
I agree, don’t even bother making or eating dry cake!