Ingredients:
For the cake:
1 box yellow cake mix (plus ingredients listed on box: eggs, oil and water)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel sauce
For garnish :
1 jar (8 oz.) whipped topping (such as Cool Whip), thawed
1/2 cup caramel pieces (Heath or Skor pieces)
Instructions:
Bake the cake:
Preheat your oven according to the instructions on the cake mix box.
Prepare cake mix according to package directions and bake in a 9×13-inch baking dish.
Let the cake cool for about 15 minutes after baking.
Prepare the filling for the Poke:
Using the handle of a wooden spoon, poke holes all over the surface of the cake.
Pour the sweetened condensed milk evenly over the cake, making sure it seeps into the holes.
Pour the caramel sauce over the cake, spreading it to cover the surface and seep into the holes.
Cool the cake:
Cover the cake and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the cake to set.
Add the garnish:
Once the cake has cooled, spread the thawed whipped topping evenly over the top of the cake.
Generously sprinkle the caramel pieces over the whipped topping.
Serve:
Cut the cake into squares and serve it chilled.
This recipe will yield a rich, moist caramel poke cake with a deliciously sweet and creamy filling. Enjoy this decadent dessert at your next get-together or family dinner!