Southern desserts are all about indulgence and making sweet memories, and nothing captures that spirit better than a Heath Bar Poke Cake. This rich, decadent dessert combines the classic chocolate cake with layers of sweetened condensed milk, caramel, and whipped topping, all topped with crunchy Heath Bar bits.
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It’s an easy-to-make treat that never fails to impress, making it a favorite at family dinners and potlucks. The combination of flavors and textures will have everyone asking for seconds!
A Southern food classic
Southern food is all about bringing people together around the table, and desserts like the Heath Bar Poke Cake play a big part in that. I can remember when my grandmother would bake cakes like this to celebrate birthdays and holidays. The whole family would gather around, sharing stories and laughter as we dug into slices of cake topped with creamy Cool Whip and caramel.
This dessert reminds me of those moments of togetherness and joy, where the food was just as comforting as the company. Southern food is about more than just filling your stomach—it’s about creating memories, and this Heath Bar Poke Cake has been part of many cherished memories over the years.
Ingredients
How to make Heath Bar Poke Cake
Making this Heath Bar Poke Cake is simple and fun. Start by baking the Devil’s Food cake according to the instructions on the box, then poke holes in the warm cake with a wooden spoon. Pour sweetened condensed milk and caramel sauce over the cake, allowing it to soak into the holes for that signature sweetness.
Once the cake cools, top it with whipped cream and sprinkle with Heath Bar bits for the perfect crunch. It’s a dessert that’s easy to make and even easier to enjoy!
Serving suggestions
This Heath Bar Poke Cake is a perfect dessert for gatherings, especially when you want to impress without spending hours in the kitchen. Serve it as the grand finale to a Southern dinner, alongside other comforting dishes like fried chicken or mac and cheese.
For a little extra indulgence, pair it with a cold glass of milk or a cup of hot coffee. This cake is best served chilled, making it a great treat to prepare ahead of time for busy nights or special occasions.
Storage tips
Store any leftover cake in the fridge, covered with plastic wrap or foil, for up to 3 days. The cake is best enjoyed within a couple of days, as the caramel and sweetened condensed milk keep the cake moist.
If you want to keep it longer, you can freeze individual slices by wrapping them tightly in plastic wrap, then foil, and placing them in a freezer-safe bag. To reheat, let the cake thaw at room temperature and enjoy it chilled or at room temperature.
Southern farewell
There’s something truly special about Southern desserts. They’re not just food—they’re part of family traditions and treasured memories. This Heath Bar Poke Cake has been a staple in our house for years, and I hope it finds a special place at your table too.
It’s a simple, crowd-pleasing dessert that brings people together, and that’s what Southern cooking is all about. So, go ahead—give it a try, and let the sweet flavors of this cake add a little joy to your day.
Heath Bar Poke Cake
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Hand mixer or whisk
- Wooden spoon or skewer
- Measuring Cups and Spoons
- Spatula
Ingredients
- 1 Devil’s Food cake mix batter prepared according to the package instructions
- 1 can 14 ounces sweetened condensed milk
- 1 jar 12 ounces caramel ice cream topping
- 1 tub 8 ounces Cool Whip, thawed
- 1 bag 8 ounces Heath Bar baking bits
Instructions
- Preheat your oven to 350°F. Lightly coat a 9×13-inch baking pan with non-stick cooking spray. This will prevent the cake from sticking to the pan as it bakes.
- Pour the prepared Devil’s Food cake batter into the prepared baking pan. Bake according to the package instructions for a 9×13-inch cake, checking doneness by inserting a toothpick into the center. If it comes out clean, remove the cake from the oven.
- While the cake is still warm, use the end of a wooden spoon or the wide end of a chopstick to poke holes all over the cake. Space the holes about ½-inch apart so the liquid can soak in.
- While the cake is hot, pour the sweetened condensed milk over the entire cake, making sure it soaks into the holes. Then, pour the caramel ice cream topping over the cake as well. Allow the cake to cool to room temperature so it can soak up the milk and caramel.
- Once the cake is completely cool, spread the thawed Cool Whip evenly over the top of the cake. Cover the entire surface, creating a smooth layer of whipped topping.
- Sprinkle the Heath Bar baking bits over the top of the Cool Whip. You can use half the bag for a light topping or the entire bag for a more decadent crunch.
- Once topped with the Heath Bar bits, slice the cake into squares and serve immediately. Enjoy this rich and sweet treat at your next gathering or whenever you’re craving a comforting dessert. This Heath Bar Poke Cake is a dessert that’s guaranteed to satisfy your sweet tooth and bring a little bit of Southern comfort to your table.
