Toffee Poke Cake

If you love the brown sugar-y, caramelized flavors of toffee, you will definitely love this Toffee Poke Cake! Rich, gooey and loaded with caramel & toffee flavors.

I’m gonna be short & sweet here: this cake is the stuff of dreams.

Well, if you dream about sugar, chocolate, caramel, toffee, and all things dessert like I do. (Seriously. This is why I have insomnia. If I’m not stressing about money, I’m thinking – no, obsessing – over dessert ideas. At 2am. Thanks, brain).

And it’s SO easy. You just whip up your cake batter, bake it up, then poke holes all over the top. Once it’s nice and holey, pour over sweetened condensed milk and caramel sauce. Yeah, we’re double-fisting this one. You’re welcome.


  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 (3.9 oz) pkg instant dry chocolate pudding mix
  • 1 jar caramel sauce
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 cup toffee bits


  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray; set aside.
  2. In a large bowl, prepare the cake batter according to package directions. Stir in the dry instant pudding mix to combine. Pour the batter into the prepared baking pan and bake for approx. 23-27 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 20 minutes.
  3. ................................

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