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
- 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.
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.
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