Best Ever Heath Bar Poke Cake
Best Ever Heath Bar Poke Cake – Chocolate cake soaked in sweetened condensed milk, caramel, and hot fudge and topped with heath bar bits and whipped cream. This is the easiest and most delicious make-ahead dessert ever!
I come today bringing you one of my most favorite dessert recipes ever! Why have I not posted this Heath Bar Poke Cake before now? It’s super easy to make ahead and is perfect when you need to bring a delicious and easy dessert somewhere.
What’s not to like about a cake soaked in sweetened condensed milk, caramel, and hot fudge? Plus, I add some heath bar bits of brickle pieces on top of the fudge before topping it with the whipped topping. It’s just divine!
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Ingredients needed for this Heath Bar Poke Cake:
- devil’s food cake mix
- oil
- eggs
- sweetened condensed milk
- caramel topping
- hot fudge topping
- Heath Bits of Brickle
- Heath Bar
- Whipped topping
Best Ever Heath Bar Poke Cake
Ingredients
- 1 devil's food cake mix (plus oil, eggs, water to make cake)
- 14 oz sweetened condensed milk
- caramel sauce
- hot fudge sauce
- 1/2 cup Heath Bits of Brickle
- 8 oz whipped topping
- 1 full size Heath Bar
Instructions
- Bake cake according to package directions. Remove cake from the oven and allow to cool for about 5 minutes.
- Poke holes in cake with a fork.
- Pour sweetened condensed milk all over cake.
- Drizzle caramel sauce over cake next. Put as much or as little as you like. Try to remember that a little goes a long way on a cake like this.
- Place about 9 to 12 dollups of jarred hot fudge over cake and spread to edges.
- Top with about 1/2 cup of Heath Bits of Brickle.
- Allow cake to cool at room temperature for 2 hours.
- Top with whipped topping and chopped Heath bar. Store in refrigerator.
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Can’t wait to see y’all make it!!
Other Cakes You May Like:
- Double Mocha Poke Cake
- Boston Cream Pie Poke Cake
- Pumpkin Toffee Poke Cake
- Coconut Lemon Curd Poke Cake
- Praline Poke Cake
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This recipe is identical to one I have been trying to make from my Grandmothers old recipe card but couldn’t make out her writing. Thank you for sharing!!!
That’s awesome to hear! Love this recipe!
What size caramel topping and hot fudge topping? And do you use all of it?
I like to buy the Smuckers jars. They are about 11 oz. I do not use all of them. I put several dollups of fudge (about 9 to 12) and drizzle the caramel. A little goes a long way on caramel.
Next time I make this I need to invite some friends. It makes a lot. How long is it good for.
Hi Cheryl! This is one of my favorite desserts to make! It will be good for about 3 days in the fridge.
Instead of chocolate sauce, i used melted unsweetened choc chips & milk & I also used caramels melted with some milk! Hope its not too sweet!? Bringing to a party tomorrow, guess we’ll see!?! Ill let you know! Thanks for this recipe!!
Sounds great! Thanks for visiting Elizabeth!