I don’t always have time to bake, but when I do… watch out! This caramel bliss poke cake is sweet, gooey and delicious. It will only take a bite to tell you why it’s called caramel bliss. It’s a pretty easy recipe, too!
For this recipe, you will need:
1 German chocolate cake mix (chocolate will work in a pinch)
1 can sweetened condensed milk
1 carton cool whip (non-dairy whipped topping)
1 jar caramel ice cream topping
1 English toffee candy bar (Heath or SKOR), crumbled
Prepare cake mix bake in a greased and floured 9×13 pan according to package directions. Let cake cool. An hour or so before you plan to serve it, poke holes in the cake. Pour sweetened condensed milk over the top of the cake, using a spatula to pull the milk away from the sides of the pan and into the holes. Pour caramel topping over that and layer it evenly over the top of the cake. Top with cool whip (I used a tub and a half, so I could do rosettes with the cool whip) and sprinkle English toffee bits over that. Refrigerate until ready to serve.
Don’t expect leftovers.