Description
Indulge in a sophisticated twist on the classic poke cake, featuring a moist chocolate base saturated with a creamy caramel soak. Finished with stabilized whipped topping and a crunch of toasted pecans, this dessert offers a perfect balance of textures and rich flavors.
Ingredients
- 1 (15.25-ounce) box Devil’s Food cake mix, prepared as directed
- 1 (14-ounce) can sweetened condensed milk
- 1 jar caramel sundae topping
- 1 (8-ounce) tub whipped topping, thawed
- 1 cup chopped pecans
- 1/2 cup mini semi-sweet chocolate chips
- Salted caramel sauce, for drizzling
Instructions
- Preheat oven to 350°F (175°C) and grease a foil-lined 9×13-inch baking pan.
- Prepare the cake batter according to the box instructions, bake until a toothpick comes out with a few moist crumbs, then remove from heat.
- In a small bowl, whisk the sweetened condensed milk and caramel sundae topping together until smooth.
- Use the handle of a wooden spoon to poke approximately 60 holes across the surface of the warm cake.
- Slowly pour the caramel mixture over the cake, ensuring it seeps into the holes and covers the surface.
- Place the cake in the refrigerator for 10 minutes to stabilize before topping.
- Spread the whipped topping evenly over the cake and sprinkle with chopped pecans and mini chocolate chips.
- Chill for at least 2 hours, then finish with a drizzle of salted caramel sauce before slicing.
Notes
To ensure the cleanest slices, always use a sharp knife dipped in hot water and wiped dry between each cut. For a deeper flavor profile, toast your pecans in a dry skillet for a few minutes until fragrant before adding them as a topping. If you have extra time, letting the cake rest overnight in the refrigerator allows the caramel soak to fully penetrate the crumb for maximum moisture.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American