Easy Caramel Poke Cake
This Caramel Poke Cake is the ultimate indulgence—soft white cake soaked in rich caramel, topped with a creamy caramel-infused frosting. Every bite is moist, sweet, and bursting with flavor! Perfect for holidays, potlucks, or a cozy family dessert.
Ingredients
- 1 16 oz white cake mix
- 3 eggs
- ½ cup vegetable oil
- 1 cup milk
- 1 12 oz jar caramel sauce, divided
- 12 oz cream cheese room temperature
- ½ cup butter room temperature
- 1 ½ teaspoons vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. In a large bowl, mix the cake mix, eggs, oil, and milk until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes, then use the handle of a wooden spoon to poke holes about 1 inch apart all over the cake. Warm ¾ of the caramel sauce slightly and pour it evenly over the cake, letting it soak into the holes.
- In a mixing bowl, beat cream cheese and butter until light and fluffy. Add vanilla extract, then gradually mix in the powdered sugar until smooth and creamy.
- Spread the frosting evenly over the cooled cake. Drizzle the remaining ¼ cup of caramel sauce over the frosting, using a knife to swirl it in for a marbled effect.
- Refrigerate the cake for at least 1 hour before serving to allow the caramel to fully absorb and the flavors to set. Slice, serve, and enjoy!
Notes
- For extra caramel flavor, use a fork to gently press the caramel into the cake after pouring.
- Want a crunch? Sprinkle chopped pecans, toffee bits, or sea salt on top!
- Make it ahead: This cake actually tastes better the next day as the caramel fully soaks in!