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Chocolate-Caramel-Peanut Poke Cake

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  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 15
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This indulgent chocolate cake filled with salted caramel sauce is perfect for any special occasion. Whipped cream topping, peanuts and a chocolate-caramel drizzle add extra decadence.
By Cindy Ensley
Updated Sep 20, 2016
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  • 1
    Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
  • 2
    Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
  • 3
    In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use the handle of a wooden spoon to poke larger holes, if you prefer.
  • tip 2
    This cake can be made and left to soak up the caramel sauce up to a day ahead of time. Whip the cream and top it just before serving for best results.


Nutrition Facts are not available for this recipe
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