Salted Caramel Kit Kat® Poke Cake

Name: Salted Caramel Kit Kat® Poke Cake
Prep time: 25 min
Total time: 3 h 5 min
Yield: 15
Ingredients: 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix; Water, vegetable oil and eggs called for on cake mix box; 1 cup salted caramel sauce; 1 box (6-serving size) chocolate instant pudding and pie filling mix; 3 cups cold milk; 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

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Prep 25 min
Total 3 hr 5 min
Servings 15

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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.

by: Tablespoon Kitchens

Updated Aug 21, 2019

Ingredients

Cake

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box

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

Steps

1

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
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.
3

Drizzle 1 cup caramel sauce over cake; spread evenly over surface, working back and forth to fill holes.
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.
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.

Expert Tips

tip 1
If your caramel sauce is too thick to drizzle, spoon it into a microwavable bowl, then microwave in 15-second increments until it reaches a thinner consistency.
tip 2
To ensure the pudding makes its way to the bottom of each poked hole, gently tap the sides of the cake pan after spreading the pudding.
tip 3
Don’t risk running out of caramel sauce! To ensure you have enough to drizzle over the cake as well as enough for garnish, look for a jar that’s at least 16 oz.
tip 4
Leftover cake should be covered and stored in the refrigerator.

Nutrition Information

400 Calories, 16g Total Fat, 5g Protein, 59g Total Carbohydrate, 36g Sugars

Nutrition Facts

Serving Size: 1 Slice

Calories: 400

Calories from Fat: 150

Total Fat: 16g; 25%

Saturated Fat: 7g; 35%

Trans Fat: 0g

Cholesterol: 45mg; 14%

Sodium: 490mg; 21%

Potassium: 170mg; 5%

Total Carbohydrate: 59g; 20%

Dietary Fiber: 1g; 6%

Sugars: 36g

Protein: 5g

% Daily Value*:

Vitamin A: 2%; 2%

Vitamin C: 0%; 0%

Calcium: 15%; 15%

Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;