Cha-ching! Your tastebuds have hit the jackpot with the Million Bucks Poke Cake! But no need to break the bank with this incredible dessert; all you need is a love for the classic pairings, like rich chocolate and buttery caramel. The cake is tender, soaked thoroughly in classic poke style with caramel, and then topped with chocolate pudding and a homemade caramel whipped cream. Oh yes, if that isn’t worth $1 million right there, we’d be shocked! When it all comes together, Million Bucks Poke Cake proves it’s worth every penny!
Ingredients
For the poke cake:
- 1 (15.25-ounce) chocolate cake mix, plus the ingredients called for on the package, substituting coffee in place of the water
- 1/2 cup sweetened condensed milk
- 1/2 cup caramel sauce
- 1 (3.9-ounce) box instant chocolate pudding mix
- 1 1/2 cups milk, cold
For the caramel whipped cream:
- 1 tablespoon instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1/4 cup caramel sauce
- 1/2 teaspoon vanilla extract
- salt, to taste
For the toppings:
- 1/4 cup chocolate sauce
- 1/4 cup caramel sauce
- 2 tablespoons toffee and almond candy bars, chopped into bits
- 2 tablespoons chocolate shavings or chocolate chips
Directions
Step 1 –Prepare the cake mix in a 9×13-inch pan according to the package directions, making sure to substitute coffee for any water called for in the directions.
Step 2 –Cool the cake for 15-20 minutes.
Step 3 –Poke holes in the cake about 1-inch apart with a chopstick or the handle of a wooden spoon.
Step 4 –Stir the condensed milk and 1/2 cup of the caramel sauce together.
Step 5 –Pour the caramel mixture across the cake, spreading it out evenly so it drips into the holes.
Step 6 –Combine the chocolate pudding mix with the cold milk, whisking for 2 minutes.
Step 7 –Spread the pudding over the cake, gently pressing it into the holes.
Step 8 –Chill the cake, uncovered, in the fridge for 3-4 hours.
Step 9 –Chill a metal bowl in the refrigerator for 30 minutes or in the freezer for 15 minutes.
Step 10 –Quickly whisk the dry vanilla pudding mix in the chilled bowl to remove any clumps.
Step 11 –Add the heavy cream and mix by hand or with a hand mixer on medium or medium-high speed until the mixture thickens.
Step 12 –Add 1/4 cup of the caramel sauce, the vanilla extract, and the salt.
Step 13 –Mix until the whipped cream reaches stiff peaks.
Step 14 –Immediately spread the caramel whipped cream over the chilled cake.
Step 15 –Serve topped with the chocolate sauce, the remaining caramel sauce, the toffee and almond candy pieces, and the chocolate shavings.
