Toffee Poke Cake Recipes
TOFFEE POKE CAKE
This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple.-Ms. Jeanette Hoffman, Oshkosh, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 404 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 322mg sodium, Carbohydrate 60g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERSCOTCH POKE CAKE
Classic butterscotch flavor with a twist! A buttery yellow cake poked with sweet butterscotch pudding and topped with whipped topping and toffee.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking with paper towel.
- In medium bowl, beat Filling ingredients with whisk about 2 minutes or until thick. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
- When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle toffee bits over top. Cut into 4 rows by 3 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 70 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 28 g, TransFat 0 g
BETTER-THAN-ALMOST-ANYTHING CAKE
The combination of rich ingredients produces a decadent, caramel-soaked cake that's sure to be a hit!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h3m
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
- Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
- Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 47 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 42 g, TransFat 0 g
PUMPKIN CARAMEL 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!!
Provided by Averie Sunshine
Categories Cakes & Cupcakes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
- Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
- Remove cake from the oven when it's done and use the blunt end of a wooden spoon to poke holes all over the cake. I didn't count but I estimate I poked the cake in about 60 places, evenly spaced over the surface.
- Slowly pour the sweetened condensed milk and caramel 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, evenly sprinkle with toffee bits, chocolate chips, and evenly drizzle with salted caramel sauce.
- Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving.
Nutrition Facts : Calories 514 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 220 milligrams sodium, Sugar 50 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CARAMEL APPLE POKE CAKE
Caramel Apple Poke Cake is super simple to make. The caramel drizzle and toffee bits make it irresistible. So perfect for fall!
Provided by Jamie
Categories Cake
Time 1h48m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray.
- In a large bowl with an electric mixer, beat the cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes.
- Use a rubber spatula to fold in the apple pie filing.
- Pour batter into prepared pan.
- Bake in preheated oven for 28-33 minutes.
- Remove cake to a wire rack and cool for 10 minutes.
- Poke warm cake every inch or so with a straw, halfway into cake. Drizzle 3/4 cup caramel sauce over the cake, allowing it to fill in holes. Cool cake completely.
- Top cake with whipped topping, toffee bits and remaining 1/4 cup caramel sauce.
- Cover and refrigerate leftover Caramel Apple Poke cake for up to 3 days.
Nutrition Facts : Calories 358 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 slice, Sodium 357 milligrams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
TOFFEE POKE CAKE
Make and share this Toffee Poke Cake recipe from Food.com.
Provided by quirkycook
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Prepare and back cake according to package directions using a 9x13 inch greased baking pan.
- Cool on a wire rack.
- Using the handle of a wooden spoon, poke holes in the cake.
- Pour 3/4 cup caramel topping into the holes.
- Spoon remaining topping over the cake.
- Top with whipped topping.
- Sprinkle with chopped candy.
- Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 392.5, Fat 19.1, SaturatedFat 6.9, Cholesterol 65.1, Sodium 469.7, Carbohydrate 55.1, Fiber 1.2, Sugar 19.8, Protein 4.8
CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE
Number Of Ingredients 6
Steps:
- Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- I keep this cake in the fridge- it's delicious cold!
Nutrition Facts : Servingsize 1 serving, Calories 77 kcal
More about "toffee poke cake recipes"
BETTER THAN SEX CAKE - BROWN EYED BAKER
From browneyedbaker.com
Ratings 99Calories 464 per servingCategory Dessert
- Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a wooden spoon, a skewer or a fork.
- In a medium bowl, stir together the sweetened condensed milk and caramel sauce, then slowly drizzle the mixture all over the cake. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour.
- Spread the Cool Whip over the top of the cake, top with the Heath toffee bits and refrigerate again for 1 hour. Serve cold and refrigerate any leftovers.
TOFFEE POKE CAKE - THE DOMESTIC REBEL
From thedomesticrebel.com
5/5 (2)Category Cakes/CupcakesCuisine DessertTotal Time 9 hrs 27 mins
- Preheat oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray; set aside.
- In a large bowl, prepare the cake batter according to package directions. Stir in the dry instant pudding mix to combine. Pour the batter into the prepared baking pan and bake for approx. 23-27 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 20 minutes.
- Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake. Drizzle on 3/4 of the jar of caramel sauce and the entire can of the sweetened condensed milk. It may seem like a lot, but the cake absorbs a lot of this. Cover the cake with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.
- An hour before serving, spread on the Cool Whip in an even layer and sprinkle on the toffee bits. Drizzle with the leftover remaining 1/4 jar of caramel. Refrigerate uncovered for an hour to set, before cutting into squares to serve.
PUMPKIN TOFFEE POKE CAKE - DIARY OF A RECIPE COLLECTOR
From diaryofarecipecollector.com
Reviews 2Category DessertsServings 12Estimated Reading Time 2 mins
- In a large bowl, beat cake mix, pumpkin, milk, oil, eggs, pumpkin pie spice, and cinnamon on low speed until mixed and then increase speed to medium and beat for 2 minutes. Pour into 13 x 9 pan and bake for 25 minutes or until center is set and toothpick comes out clean. Let cake rest for about 5 minutes.
- Using the handle of a wooden spoon, poke several holes through the cake in rows. I make about 20 holes.
- Drizzle the sweetened condensed milk into all the holes and on top of the cake. Next, drizzle caramel sauce into holes. I do not measure this amount. I just drizzle it all around. Sprinkle with about 1/2 cup of toffee bits over the top. Allow cake to cool.
BUTTERSCOTCH TOFFEE POKE CAKE - AVERIE COOKS
From averiecooks.com
4.7/5 (7)Total Time 2 hrs 28 minsCategory Cakes & CupcakesCalories 401 per serving
- Preheat oven to 350F, line a 9x13-inch pan with foil for easier cleanup, and spray with cooking spray; set aside.
- To a large bowl, add the cake mix, eggs, water, oil, and mix on high-speed with a handheld electric mixer for about 2 minutes. Turn batter out into prepared pan and bake the cake for about 23 to 25 minutes, or a toothpick that's inserted in the center comes out clean.
- After taking the cake out of the oven, using the blunt end of a wooden spoon, poke about 75 holes evenly over the surface of the cake, poking nearly to the bottom of the cake; set aside.
- To a medium bowl, add the butterscotch topping, sweetened condensed milk, whisk to combine, and slowly and evenly pour over the surface of the cake. Run a spatula back and forth as necessary over the surface of the cake to encourage the mixture to sink down into the holes.
CARAMEL TOFFEE POKE CAKE - ALL SHE COOKS
From allshecooks.com
5/5 (1)Total Time 56 minsCategory Cakes, Dessert, DessertsCalories 294 per serving
- Next, cream together cream cheese and powdered sugar. Mix in the caramel creamer. Pour and spread evenly over the cake.
CHOCOLATE CARAMEL POKE CAKE RECIPE - 4 INGREDIENTS | LIVE CRAFT EAT
From livecrafteat.com
Servings 8-10Total Time 35 minsCategory Dessert
TOFFEE POKE CAKE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
5/5 (1)Category DessertCuisine AmericanCalories 349 per serving
STICKY TOFFEE PUDDING CAKE (POKE CAKE) - THE COOKIE ROOKIE®
From thecookierookie.com
4.8/5 (6)Total Time 1 hrCategory DessertCalories 560 per serving
- Preheat oven to 350F and adjust oven rack to middle position. Grease and flour an 8-inch square or round baking dish. Line a large & deep oven pan with a clean dishtowel then place the baking dish on top of the towel.
- In a medium saucepan over low-medium heat, melt butter. Whisk in brown sugar and whisk until butter and brown sugar fully incorporate. Cook, whisking occasionally, until mixture looks puffy and sugar is dissolved (3-4 minutes).
CARAMEL TOFFEE POKE CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Cuisine AmericanTotal Time 40 minsCategory DessertCalories 313 per serving
- Next, cream together cream cheese and powdered sugar. Mix in the caramel creamer. Pour and spread evenly over the cake.
EASY TOFFEE BANANA POKE CAKE RECIPE - LEMONSFORLULU.COM
From lemonsforlulu.com
Reviews 1Calories 366 per servingCategory Sweets
- In a mixer, combine cake mix and brown sugar. Add mashed bananas. Stir in oil and sour cream until blended. Beat in eggs one at a time, mixing well between additions. Stir in vanilla. Pour cake into a greased 9 x 13 in pan. Bake for 30-35 minutes or until a tooth inserted in the center comes out clean. Remove from oven and let cake cool completely.
- When cake has cooled, poke holes in the cake using the end of a wooden spoon. Carefully pour caramel over cake; spreading if necessary, making sure caramel fills in the holes. Cover cake with whipped topping. Sprinkle with toffee bits and drizzle with extra caramel.
WALNUT & TOFFEE CHOCOLATE POKE CAKE - KLEINWORTH & CO
From kleinworthco.com
5/5 (1)Total Time 1 hrEstimated Reading Time 3 mins
- Prepare your 9x13 baking pan by coating the bottom with shortening & dusting with cocoa powder
BANANA TOFFEE POKE CAKE - MELANIE MAKES
From melaniemakes.com
Reviews 1Estimated Reading Time 2 minsServings 12
- In a mixer, combine cake mix and brown sugar. Add mashed bananas. Stir in oil and sour cream until blended. Beat in eggs one at a time, mixing well between additions. Stir in vanilla. Pour cake into a greased 9 x 13 in pan. Bake for 30-35 minutes or until a tooth inserted in the center comes out clean. Remove from oven and let cake cool completely.
- When cake has cooled, poke holes in the cake using the end of a wooden spoon. Carefully pour caramel over cake; spreading if necessary, making sure caramel fills in the holes. Cover cake with whipped topping. Sprinkle with toffee bits and drizzle with extra caramel.
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