Snickers Poke Cake

A slice of poke cake with whipped cream and caramel.

Snickers Poke Cake is one of the best easy candy bar cakes you'll ever make! This easy poke cake starts with a boxed chocolate cake mix, poked with holes filled with caramel sauce, whipped cream, chopped peanuts, chocolate sauce, and chunks of Snickers candy bars on top.

Course Cake, Dessert

Cuisine American

Keyword snickers poke cake

Prep Time 15

Cook Time 30

Cooling/Fridge Time 3

Total Time 3 45

Servings

Calories 289kcal

Author Jessica - Together as Family

Ingredients

1 box (13.25 oz) chocolate fudge cake mix (plus ingredients called for)
1 jar (14 oz) caramel sauce divided
1 container (16 oz) Cool Whip thawed
1/2 cup chocolate sauce or syrup
1/2 cup chopped peanuts
1½ cups chopped Snickers candy bars

Instructions

Preheat the oven to 350℉. Prepare a 9x13 baking pan/cake pan and spray with nonstick cooking spray. Set aside.
Prepare the chocolate fudge cake mix according to the package directions on the back of the box (eggs, water, and oil). Pour the chocolate cake batter into the prepared baking dish.
1 box (13.25 oz) chocolate fudge cake mix
Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean with no wet batter on it.
Remove the cake from the oven and allow it to cool for 10-15 minutes.
Using the handle of a wooden spoon, poke holes evenly across the surface of the cake, about 1-inch apart. Let the cake cool completely for about 30 minutes.
Reserve 1/4 cup of the caramel sauce and set aside for later.
Place the remaining caramel sauce into a piping bag and cut the corner, or place it inside a Ziploc bag with the bottom corner cut, or you can use a squeeze bottle, and pipe the caramel sauce into the holes.
1 jar (14 oz) caramel sauce
Use an offset spatula to evenly spread the Cool Whip evenly over the top of the cake.
1 container (16 oz) Cool Whip
Drizzle the chocolate syrup and reserved caramel syrup over top the whipped cream topping. Sprinkle the chopped peanuts and chopped Snickers candy bars over top.
1/2 cup chocolate sauce or syrup, 1/2 cup chopped peanuts, 1½ cups chopped Snickers candy bars
Cover the cake pan with a lid or plastic wrap and refrigerate for at least 2-4 hours (or overnight up to 12 hours) before serving. Cut the cake into squares and serve. Enjoy!

Notes

"Poked" Holes Tip : Ensure the cake is warm but not piping hot when poking holes. It's important to follow the directions and allow the warm cake to cool for 10-15 minutes (at room temperature) before poking the holes into it. If the cake is too warm when the holes are poked the caramel sauce might get absorbed too quickly, making the cake soggy instead of creating a distinct caramel-filled pockets.

Use Homemade Whipped Cream Instead of Cool Whip : Add 3 cups heavy whipping cream + 3/4 cup powdered sugar into a large mixing bowl. Use an electric hand mixer to beat until stiff peaks form. This takes about 4-5 minutes. Make sure to start on low speed, to avoid splashing, and increase the speed as it thickens and as needed. Evenly spread the whipped cream on top of the cake when the recipe calls for it. When I make my own whipped cream I like to stir in some finely chopped pieces of Snickers candy bars (in addition to what you put on top of the cake) into the whipped cream. It's so yummy!

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