A Heath Bar Poke Cake starts with a simple chocolate base that’s soaked with caramel and sweetened condensed milk while still warm, turning it tender and almost fudgy. Once cooled, it’s topped with a layer of Cool Whip and scattered with toffee bits that soften slightly against the cream.
The result is a chilled dessert with layers of texture — soft cake, smooth topping, and pockets of caramel that settle into the crumb. It’s the kind of make-ahead cake that fits easily into a weeknight dinner or a potluck table.
Steps + Photos to make this recipe for Heath Bar Poke Cake
Step 1: Preheat the oven to 350°F and gather your equipment and ingredients. Lightly coat a 9×13-inch baking pan with non-stick cooking spray.
Step 2: Prepare the Devil’s Food cake mix according to the package instructions. Pour the batter into the greased pan and bake as directed for a 9×13-inch cake.
Step 3: Once a toothpick inserted into the center comes out clean, remove the cake from the oven. Use the end of a wooden spoon to poke holes about ½ inch apart across the surface.
Step 4: While still hot, pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
Then drizzle the caramel ice cream topping over the entire surface.
Step 5: Let the cake cool completely to room temperature — about 1 hour — so it can fully absorb the milk and caramel.
Step 6: Spread the Cool Whip evenly over the cooled cake, edge to edge.
Sprinkle Heath Bar bits generously across the top (use half the bag, or more if you like extra crunch).
Step 7: Slice and serve immediately, or refrigerate until ready to serve.
Tips for Success
- For clean slices, chill the cake for at least 30 minutes before cutting.
- Keep extra Heath Bar bits on hand — the toffee softens after a day or two, and adding a sprinkle to each slice brings the crunch back.
- Crush full-size Heath Bars with a rolling pin if baking bits aren’t available. Four bars should cover the cake nicely.
- Any chocolate cake mix works here — Devil’s Food gives the deepest cocoa flavor.
- Store covered in the refrigerator for up to five days.
Want more poke cakes? We got you.
The bottom line
This Heath Bar Poke Cake turns a boxed cake mix into something that feels homemade and indulgent. The chocolate crumb absorbs ribbons of caramel and milk until every bite is dense and rich, balanced by the cool, light whipped topping and the snap of toffee bits.
It’s a dessert that works for potlucks, holidays, or any weeknight when you want something simple but striking — a perfect chocolate caramel dessert that only looks like it took all afternoon.
Heath Bar Poke Cake
Equipment
- 9×13-inch baking pan or casserole dish
- Mixing bowl and whisk (for cake mix)
- Wooden spoon (for poking holes)
- Measuring cup or pitcher (for pouring sauces)
- Rubber spatula (for spreading Cool Whip)
- Offset spatula or knife (for slicing)
Ingredients
- 1 Devil’s Food cake mix batter prepared in a 9×13 pan, according to the package instructions
- 1 can 14 oz sweetened condensed milk
- 1 jar 12 oz caramel ice cream topping
- 1 tub 8 oz Cool Whip, thawed
- 1 bag 8 oz Heath Bar baking bits
Instructions
- Preheat oven to 350°F. Lightly coat a 9×13-inch baking pan with non-stick cooking spray.
- Pour the prepared cake batter into the pan and bake according to package directions for a 9×13-inch cake.
- When a toothpick inserted into the center comes out clean, remove the cake from the oven.
- Using the straight end of a wooden mixing spoon, poke holes all over the cake, about half an inch apart.
- While the cake is still hot, pour the sweetened condensed milk evenly over the top, letting it soak into the holes.
- Drizzle the caramel topping over the cake.
- Cool completely to room temperature for about an hour.
- Spread the Cool Whip evenly over the cooled cake.
- Sprinkle the Heath Bar bits over the top (use half or the full bag, as desired).
- Slice and serve immediately, or chill before serving.
Notes
- The cake can be kept refrigerated for up to five days.
- If stored overnight, the Heath Bar bits soften in the Cool Whip. Add fresh bits before serving leftovers to bring back the crunch.
