Caramel Poke Cake — 🍰 🎉 💛 A creamy caramel mixture soaks into soft yellow cake before being topped with whipped cream and more CARAMEL! An EASY cake that’s a guaranteed WINNER especially with caramel lovers!
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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.
This one reminds me of a cheater’s version of Tres Leches Cake because it’s sweet and creamy.
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!
Poke Cake Ingredients
To make the salted caramel poke cake, you’ll need the following:
- Yellow cake mix – I used Duncan Hines
- Heavy cream
- Caramel sundae topping
- Whipped topping
- Salted caramel sauce – use homemade or store bought
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Caramel Poke Cake
- Prepare the yellow cake mix as directed and bake in a 9×13-inch pan.
- While the cake bakes combine the heavy cream, caramel sundae topping, and whisk to combine.
- Remove cake from the oven when it’s done and use a fork to poke holes all over the cake. Pour the caramel and cream mixture over the cake.
- Chill for about 15 minutes before spreading the whipped topping over the cake. Then, drizzle with salted caramel sauce.
- Cover cake and refrigerate for at least 2 hours before slicing and serving.
Recipe FAQs
Yes! This is my gold standard yellow cake recipe. It’s made in an 8-inch square pan so you’ll need to double the recipe if using.
I don’t see why not! Make sure the other ingredients are certified gluten-free as well if that’s a concern for you.
Yes, but note that homemade whipped cream ‘deflates’ and becomes watery after about 12 to 16 hours, so it’s not great if you’re making this cake in advance of a party or celebration.
You should use caramel sundae topping, NOT caramel ice cream syrup. Sundae topping is typically sold in a glass jar and syrup is sold in a squeeze bottle, so they’re fairly easy to tell apart.
Storage Instructions
Cake will keep airtight in the fridge for up to 5 days. I do not recommend freezing this cake.
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Caramel Cream Poke Cake
Ingredients
- 1 16.50-ounce box yellow cake mix , (I used Duncan Hines; see Notes below for homemade option)
- 1 cup heavy cream
- 6 ounces caramel sundae topping, (I just eyeball it and use half of one 12-ounce jar)
- 8 ounces whipped topping, thawed (I used fat-free)
- ⅓ cup salted caramel sauce, for drizzling (store-bought or homemade)
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Poke Cake Recipes:
Coconut Caramel Cake — An incredibly EASY and super moist cake thanks to a creamy caramel mixture that’s poked into the cake!! Topped with crispy toasted coconut, this cake is a DELISH winner!!
Pumpkin Poke Cake — Easy and the BEST PUMPKIN CAKE ever!! Two kinds of CARAMEL sauce, TOFFEE bits, CHOCOLATE CHIPS, whipped topping and more!! A total WINNER you must make!!
Tres Leches Cake — Soft, tender, and soaked with three milks! It just melts in your mouth and it’s the BEST tres leches cake ever!! You need to try this AMAZING cake!!
Better-Than-Anything Peanut Butter Cake — A peanut butter lovers dream: PB, PB chips, and PB cups! An easy, no-mixer poke cake that’s drenched with caramel to keep it super moist! Lives up to it’s name and tastes amazing!
Pineapple Poke Cake with Pineapple Glaze – Fast, easy, one-bowl, no mixer, from-scratch cake that’s easier than a mix! The glaze soaks into every inch and you’ll be in juicy pineapple heaven!
Honey Bun Cake — Tastes like a Honey Bun in cake form!! A sweet, rich, decadent pork cake that reminds me of the Honey Buns I used to eat as a kid! Fast and EASY!!
Toffee Butterscotch Cake — Butterscotch sundae topping isn’t just for ice cream – it makes AWESOME poke cakes!! Along with the irresistibly crunchy toffee bits, this is a perfect fast and EASY poke cake everyone will love!!
Originally posted June 17, 2016 and reposted June 21, 2024 with updated text.
This was absolutely delicious, and so easy to make. It was a hit for everyone that tried it. Love all of your recipes.
Thanks for the 5 star review, Stacey, and I’m glad this was absolutely delish, easy, and a big hit!