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How To Make An Awesome Chocolate Caramel Poke Cake

Published: September 23, 2018 • 
Last Modified: January 4, 2024
Published: January 4, 2024

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The Flavors Will Remind You Of A Snickers Bar

chocolate caramel poke cake

One day, I decided to see just how quickly I could knock out a great-tasting poke cake! And I wanted it to taste like the popular candy bar with a name that rhymes with quicker. Hmm, Snicker?

😉 So chocolate, caramel, and peanuts, right? I mean, does it get any better? I'm a thrifty chick, so I started with a basic chocolate cake mix I bought on sale and stuff I had in the cupboard and the fridge.

Here's a little tip I use to keep track of the cake mixes in my old kitchen with inefficient old kitchen cabinets. 

I like to keep cake mixes on hand, so I buy them when they're on sale. You never know when someone from church or school will call about someone who needs a cake!

cake mix hint for freshness

As you put them on the shelf, use a magic marker to identify the type of cake and the expiration date. It only takes a few seconds. In food service, the term is FIFO: First in, first out.

Use this handy tip to help avoid shoving an expired mix into the back of the cupboard like that has NEVER happened to me. Ha ha. I tidied up for the photo.

How To Make A Chocolate Caramel Poke Cake

Bake a chocolate cake according to the directions on the cake mix package, and while it's still hot, use the handle of a wooden spoon to poke lots of caramel-catching holes in the cake. They need to be fairly big holes.

Next, pour about a cup of ready-made Hershey's caramel ice cream syrup. I use the one that comes in a plastic squeeze bottle. While the cake is still warm and welcoming, drizzle that golden caramel sauce lovingly into the awaiting cake craters.

chocolate caramel poke cake

You'll notice I had a few "oopsies" when I pulled the spoon out, but I knew the thick cloak of chocolate frosting would hide them beautifully. I wanted to make sure that my chocolate caramel poke cake had a nice caramel glaze, so I added a bit more caramel topping for good measure.

Then, let the cake rest on a cooling rack until you can't feel any warmth on the bottom of the pan. This is important, so be patient! The cake must be cool to frost neatly.

What To Do Next On Your Chocolate Caramel Poke Cake

You could use a boxed frosting mix or the kind that comes in a can, and maybe I will sometime if I'm in a huge pinch for time.

But...the knock on them is they tend to be kinda skimpy for my taste, and I don't believe for a minute that frosting was ever meant to be thin!

Years ago, I found a chocolate frosting recipe on the side of a Hershey's cocoa tin that's so quick and easy and tastes so much better that it's been my go-to recipe forever. It's called lickety-split frosting and I always really enjoyed the lickety part!😊

Hershey's Famous Lickety Split Chocolate Frosting

chocolate frosting

While the poke cake was cooling, I whipped up my frosting using this time-tested recipe!! When the cake was nicely covered with frosting, and before it set, I tossed on about 3/4 cup of coarsely chopped, salted peanuts. I used the kind they call "party peanuts" because they are more like the ones in the famous candy bar!

Whenever you combine chocolate and caramel, you can be sure it will be amazing. Have you ever wondered why? Both chocolate and caramel are sweet ingredients, but they each have a unique type of sweetness.

Caramel has a rich, deep sweetness with hints of toffee and molasses, while chocolate offers a slightly bitter sweetness that balances the caramel's richness. And when you add some crunchy, salty peanuts, all your busy taste buds will bust out into a happy dance!

That's it! This cake is so easy and delicious you can be assured it will be a hit with your family. If you take a chocolate caramel poke cake to a potluck, you'll always come home with an empty pan!


Yield: 15 servings

Chocolate Caramel Snickers Poke Cake

chocolate caramel Snicker poke cake

This is a recipe for a quick and easy "poke" cake that starts with a basic chocolate cake mix poked full of caramel topping. Top it with thick chocolate frosting and chopped peanuts!

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 15 minutes
Total Time 1 hour


  • One boxed chocolate cake mix, made according to package direction with eggs, water, and oil.
  • 1 to 1 1/4 cup bottled caramel ice cream topping
  • 1 recipe of Hershey's lickety split chocolate frosting
  • 3/4 cup chopped salted "party" peanuts


  1. Prepare the cake according to the directions on the box.
  2. Pour the batter into a greased 13" x 9" cake pan.
  3. Bake at 350 degrees for about 35 minutes or until a cake tester or toothpick comes out clean.
  4. While the cake is still hot, poke holes all over the cake with the round handle of a wooden spoon.
  5. Pour caramel topping into the holes.
  6. Cool cake completely.
  7. Frost with chocolate frosting and top with chopped salted peanuts.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 91Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 118mgCarbohydrates: 19gFiber: 0gSugar: 18gProtein: 1g


Yield: about 3 cups

Hershey's Lickety Split Frosting

lickety split frosting square

A simple "scratch" chocolate buttercream frosting made from just 6 basic ingredients you probably have on hand. Hershey's cocoa made this frosting famous.

      Prep Time 10 minutes
      Total Time 10 minutes


      • 1/2 cup butter (one stick)
      • 3 - 3 1/2 cups powdered sugar
      • 2 tsp vanilla**
      • 6 Tbsp milk
      • 3/4 cup Hershey's unsweetened cocoa powder
      • 1/8 tsp salt


      1. Combine the powdered sugar, cocoa, and salt.
      2. Add milk and vanilla. Blend until smooth.
      3. Add butter and beat until of spreading consistency.
      4. Add a little more powdered sugar or milk if needed. 
      5. Scrape down the bowl a time or two.
      6. This makes enough for a 13" x 9" cake, 2 layers of a 9" round or 12 cupcakes.
      7. Hint: make sure the cake is well-cooled before frosting.


      ** For Almond Joy cake, use one teaspoon of vanilla and one teaspoon of almond extract.

      Who doesn't love cake? You might enjoy these other cake recipes from GB's kitchen! Easy Peach Cake (I LOVE this one- the frosting is to die for!) How about Marvelous Mountain Dew Cake or another candy bar-inspired creation, Almond Joy Cake?

      If you liked this recipe, you are my people! If you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!

      If you haven't already, please look for me on Facebook and Pinterest, where I will share easy, delicious, family-friendly recipes every week!

      Love, GB (Betty Streff)

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      20 comments on “How To Make An Awesome Chocolate Caramel Poke Cake”

          1. It gives me joy to share as well. Love to see people’s faces when you share your goodies.
            I can’t wait to give this a try . I was thinking of doing this to cupcakes! Delicious

      1. I love your website design and your beautiful images. I am a food lover and enjoy making muffins on the weekend when time allows me to make cakes.

      2. Hello, Thank you for the lovely awesome recipe, It is nice to find easy to understand recipes like this one on your food blog. I love baking scones and jams for my family in in the freezing winter months and ice cream in summer.

      3. Hello, Thank you for the beautiful delicous recipe, It is nice to find nice recipes like this one online. I love baking tart and chutneys for my Nan in the winter months and ice cream in the summer months.

      4. […] GB’s Candy Bar Poke Cake Recipe […]

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