Snickers Poke Cake Recipe

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This Snickers Poke Cake has delicious layers of rich chocolate cake, gooey caramel, sweetened condensed milk, and lots of chopped Snickers.

Prep Time15

Cook Time30

Chill Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings:

Calories: 285kcal

1 16-ounce box devil's food cake mix (plus ingredients listed on box to prepare cake mix)
14 ounce can sweetened condensed milk
16 ounce jar caramel sauce, divided
4 roughly chopped Snickers bars, divided
8 ounce tub Cool Whip
½ cup chopped peanuts
¼ cup chocolate sauce

Prepare and bake the cake mix according to the package instructions for a 9x13 pan.
Allow the cake to cool once it has finished baking.
Using a straw or the back of a wooden spoon, poke holes throughout the cake.
Pour the condensed milk and ¾ of the caramel sauce over the top of the cake.
Add half of the chopped Snickers bars across the top of the cake
Spread the Cool Whip topping across the cake.
Refrigerate the cake for at least 1 hour or until ready to serve.
Before serving, drizzle the remaining caramel sauce and chocolate sauce across the top of the cake, and garnish with the chopped peanuts and remaining chopped Snickers.
Slice in squares to serve, enjoy!

Leftover cake can be stored in an airtight container in the refrigerator for up to 4 days.

Be sure to let the cake cool completely before poking holes and adding the filling.