Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix, plus ingredients called for on box
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel topping
- 1 container (8 oz) frozen whipped topping, thawed
- Orange food coloring
- Halloween sprinkles
- Chocolate candy bar (optional), for garnish
Instructions
- Step 1: Prepare cake mix according to package directions. Bake in a 9×13 inch pan and let cool slightly (about 15 minutes).
- Step 2: Use the end of a wooden spoon or a fork to poke holes all over the top of the cake, about 1 inch apart.
- Step 3: Pour sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Then drizzle the caramel topping over the cake.
- Step 4: Tint the thawed whipped topping with orange food coloring until desired color is achieved. Spread the orange whipped topping evenly over the caramel layer.
- Step 5: Decorate with Halloween sprinkles. If desired, coarsely chop a chocolate candy bar and sprinkle on top.
- Step 6: Refrigerate for at least 2 hours before serving.
Notes
- Store leftovers covered tightly in the refrigerator for up to 3 days to keep the whipped topping fresh.
- This poke cake is best served cold, so no reheating is needed – simply enjoy straight from the fridge!
- Garnish with crushed Halloween cookies alongside the sprinkles for an extra festive touch.
- For a richer caramel flavor, warm the caramel topping slightly before drizzling for easier spreading and absorption.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American