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Salted Caramel Kit Kat® Poke Cake

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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.
Updated Aug 21, 2019
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  • 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


  • 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

No nutrition information available for this recipe
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