Caramel Toffee Poke Cake

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By: Jill Mills Posted: May 31, 2018 Updated: Mar 14, 2020

This Caramel Toffee Poke Cake is delicious. I love anything with caramel on top and it’s filled with a cream cheese mixture that makes the cake super moist. 

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Caramel Toffee Poke Cake

Serves  12-15

Ingredients

• 1 (18.25 ounce) package white cake mix, prepared to package instructions
• ¾ cup caramel syrup
• 2  (8-ounce) packages cream cheese, softened
• ½ cup powdered sugar
• 2  tablespoons caramel creamer
• 8 ounces whipped topping, thawed
• ¼ cup toffee bits
• Additional caramel to drizzle over the top of the cake.

Directions

1. Bake  cake in  13×9 pan according  to package instructions.  Allow to cool.
2. Using  the end  of a wooden  spoon, poke holes  in the top of the cake.
3. Pour  caramel  syrup over  the cake, making  sure to pour over  the holes.
4. Next, cream together cream cheese and powdered sugar. Mix  in the caramel creamer.  Pour and spread evenly over  the cake.
5. Top  with whipped  topping and toffee  bits.
6. Drizzle  additional  caramel over  the top of the  cake if desired.
7. Chill  for 4 hours  before serving.

Caramel Toffee Poke Cake

This Caramel Toffee Poke Cake is delicious. I love anything with caramel on top and it’s filled with a cream cheese mixture that makes the cake super moist. 

Servings: 15 servings

Prep: 10 mins

Cook: 30 mins

Chill: 4 hrs

Total: 40 mins

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Ingredients

  

1x2x3x

• ▢ 1   box white cake mix,  prepared to package  instructions 18.25  ounce
• ▢ ¾   cup caramel  syrup
• ▢ 16 oz cream  cheese, softened 2 blocks
• ▢ ½   cup powdered  sugar
• ▢ 2   tablespoons  caramel creamer
• ▢ 8   ounces  whipped topping  thawed
• ▢ ¼   cup toffee  bits
• ▢ Additional  caramel to drizzle  over the top of the cake.

Instructions

• Bake  cake in  13x9 pan according  to package instructions.  Allow to cool.
• Using  the end  of a wooden  spoon, poke holes  in the top of the cake.
• Pour  caramel  syrup over  the cake, making  sure to pour over  the holes.
• Next,  cream together  cream cheese and  powdered sugar. Mix  in the caramel creamer.  Pour and spread evenly over  the cake.
• Top  with whipped  topping and toffee  bits.
• Drizzle  additional  caramel over  the top of the  cake if desired.
• Chill  for 4 hours  before serving.

Nutrition

Calories: 313kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 387mg | Potassium: 90mg | Sugar: 23g | Vitamin A: 435IU | Calcium: 124mg | Iron: 0.8mg

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