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

0 Ratings

0 Comments

Kitchen Tested

Prep 25 min
Total 3 hr 5 min
Servings 15

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. MORE+ LESS-

By Tablespoon Kitchens

Updated August 21, 2019

Ingredients

Cake

box Betty Crocker™ Super Moist™ chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

Filling

cup salted caramel sauce

box (6-serving size) chocolate instant pudding and pie filling mix

cups cold milk

Topping

container (8 oz) Cool Whip frozen whipped topping, thawed

1/4

cup salted caramel sauce

Kit Kat® candy bars (1.5 oz each), chopped

Steps

Hide Images

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.

Jump to Video

Expert Tips

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.
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.
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.
Leftover cake should be covered and stored in the refrigerator.

Nutrition Information

Nutrition Facts

Serving Size: 1 Slice

Calories: 400
Calories from Fat: 150

% Daily Value

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;