This quick and easy dessert is always a hit. The whipped topping is a nice change from sweet frostings. I normally make a double batch to use up all the sweetened condensed milk and caramel sauce…and there are never any leftovers!
1 devil’s food cake mix
½ (14 oz.) can sweetened
condensed milk
½-¾ (20 oz.) bottle caramel
sundae syrup/sauce
1 (8 oz.) tub whipped topping
1/3 c. chocolate chips or toffee bits
Prepare cake mix according to package directions. Place in a greased 9×13-inch pan. Bake according to package directions. Poke holes in the cake with a fork. Drizzle sweetened condensed milk on top of cake, and then caramel sauce. Let the cake cool completely. Top with whipped topping and sprinkle with chocolate chips or toffee bits. Store in refrigerator until served.
Caramel Poke Cake
This quick and easy dessert is always a hit. The whipped topping is a nice change from sweet frostings. I normally make a double batch to use up all the sweetened condensed milk and caramel sauce…and there are never any leftovers!
1 devil’s food cake mix
½ (14 oz.) can sweetened
condensed milk
½-¾ (20 oz.) bottle caramel
sundae syrup/sauce
1 (8 oz.) tub whipped topping
1/3 c. chocolate chips or toffee bits
Prepare cake mix according to package directions. Place in a greased 9×13-inch pan. Bake according to package directions. Poke holes in the cake with a fork. Drizzle sweetened condensed milk on top of cake, and then caramel sauce. Let the cake cool completely. Top with whipped topping and sprinkle with chocolate chips or toffee bits. Store in refrigerator until served.