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Salted Caramel Kit Kat® Poke Cake

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By Betty Crocker Kitchens
Updated Dec 13, 2024
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Double-filled and then chilled, everyone will be asking to break off a piece of this Kit Kat® cake. After the chocolate fudge cake is baked and poked, it gets filled with both chocolate pudding and salted caramel sauce—because if we’re going to make a candy bar cake, we’re for sure going to make it the most insane cake ever.

Salted Caramel Kit Kat® Poke Cake

  • Prep Time 25 min
  • Total 3 hr 5 min
  • Servings 15
  • Ingredients 8
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Ingredients

Cake

Filling

  • 1 cup salted caramel sauce
  • 1 box (6-serving size) chocolate instant pudding and pie filling mix
  • 3 cups cold milk

Topping

  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1/4 cup salted caramel sauce
  • 4 Kit Kat® candy bars (1.5 oz each), chopped

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • Step 
    2
    Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • Step 
    3
    Drizzle 1 cup caramel sauce over cake; spread evenly over surface, working back and forth to fill holes.
  • Step 
    4
    In large bowl, beat pudding mix and milk with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour 30 minutes.
  • Step 
    5
    Drop whipped topping by spoonfuls over cake; spread evenly. Refrigerate 30 minutes. Just before serving, drizzle with 1/4 cup caramel sauce and top with chopped candy bars. Cut into 5 rows by 3 rows.

Nutrition

Nutrition Facts are not available for this recipe

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