“This recipe is my best kept secret! It wows every time and is so easy to make”

This Caramel Poke Cake is a delightful dessert, combining a tender white cake with a rich caramel soak and a luscious cream cheese frosting. The “poke” method ensures every bite is infused with sweet, gooey caramel, making it an irresistible crowd-pleaser.

Caramel Poke Cake

Ingredients:

Cake:

Topping (Caramel & Frosting):

Instructions:

1. Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish generously with nonstick spray and set aside.
2. Prepare and Bake Cake: In a large bowl, mix together all the cake ingredients (white cake mix, eggs, vegetable oil, and milk) just until combined and the batter is smooth. Transfer the batter to the prepared baking dish and bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3. Poke and Caramel Soak: Immediately after taking the hot cake out of the oven, use a fork to poke holes all over the top surface of the cake. Pour half of the caramel sauce evenly over the poked cake. If the caramel sauce is too thick to pour easily, you can heat it slightly in the microwave beforehand to thin it out. Spread the caramel to cover the top of the cake, encouraging it to seep into the holes.
4. Cool Cake: Allow the cake to cool completely to room temperature. This step is important for the caramel to fully seep into the cake.
5. Prepare Cream Cheese Frosting: While the cake cools, prepare the frosting. In a large bowl, beat together the room temperature butter and room temperature cream cheese until the mixture is light and smooth. Add the vanilla and powdered sugar, and continue mixing for another 2-3 minutes until the frosting is light and fluffy.
6. Frost and Drizzle: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Drizzle the remaining 1 cup of caramel sauce over the frosted cake. For a marbled pattern, you can gently drag a knife through the frosting and caramel.
7. Chill: Chill the cake in the refrigerator until you are ready to serve. This helps the frosting and caramel set.