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It is no secret that we love poke cakes around here. We’ve made dozens of different versions over the years, yet somehow skipped over a classic Caramel Poke Cake! Once I realized this, I knew I needed to address the situation immediately. I landed on this easy caramel and cream cheese version, and it was love at first bite. If you’re a caramel fan, then you are in for quite the treat!
To make the process super easy, the recipe starts with a box cake mix. We’ve doctored up the batter a little bit with milk instead of water for an even richer flavor. Once the cake has baked, you’ll use a fork to poke holes into the top, then a layer of caramel sauce is poured on top and seeping into the cake as it cools. Spread on a generous amount of cream cheese frosting and swirl in the remaining caramel sauce for a gorgeous finish.
The cake is almost too pretty to cut into, but it must be done. Serve it up with a scoop of vanilla or caramel ice cream and dig in! This simple, but stunning cake is the perfect choice for birthdays, holidays, or any special occasion. Guests are sure to be impressed by your masterpiece!
Caramel Poke Cake
Ingredients
- 1 (16 oz) white cake mix
- 3 eggs
- ½ cup vegetable oil
- 1 cup milk
Topping
- 1 (12 oz) jar caramel sauce, divided
- 12 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 1/2 teaspoons vanilla
- 4 cups powdered sugar
Preparation
- Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick spray and set aside.
- In a large bowl, mix together all cake ingredients just until combined.
- Transfer batter to the prepared baking dish and bake for 22-25 minutes, or until an inserted toothpick comes out clean.
- Use a fork to poke holes all over the hot cake, then pour half of the caramel sauce on top (caramel can be heated slightly beforehand if it’s too thick to pour). Spread caramel to cover top of cake.
- Allow cake to fully cool as caramel seeps in.
- Frosting: In a large bowl, beat together butter and cream cheese until light and smooth. Add vanilla and powdered sugar and continue mixing for 2-3 more minutes.
- Frost the cooled cake with the cream cheese frosting then drizzle remaining 1 cup of caramel sauce on top. Gently drag a knife through the frosting to create a marbled pattern.
- Chill until ready to serve.
Recipe adapted from Cookiesandcups.com