Snickers Poke Cake

Snickers Poke Cake fills chocolate cake with chocolate pudding, caramel and roasted salted peanuts, then finishes it with whipped topping, more caramel, peanuts and chopped Snickers bars.

Course Dessert

Cuisine American

Keyword Banana Pudding Poke Cake, candy bar cake, caramel chocolate poke cake, no-bake Snickers cake, Snickers poke cake

Prep Time 15

Cook Time 25

Chilling: 1

Total Time 1 40

Servings slices

Calories 610kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm) For baking and assembling the poke cake.
mixing bowls (large and medium). For preparing the cake batter and pudding mix.
hand mixer For mixing the cake batter.
whisk For mixing the pudding with the milk until smooth.
wooden spoon Use the rounded handle to make the holes wide enough for the pudding filling.
rubber spatula For spreading the pudding over the cake and finishing with the whipped topping.

Ingredients

cooking spray
1 (15.25 oz / 432 g) box Devil's Food chocolate cake mix
1 cup (240 ml) water
½ cup (120 ml) vegetable oil
3 large eggs
1 (3 oz / 85 g) Snickers Milk Chocolate Instant Pudding Mix* if available, or Chocolate Instant Pudding Mix
2 cups (480 ml) whole milk
1 (12.25 oz / 347 g) jar caramel topping divided
1 cup (146 g) roasted salted peanuts divided
1 (8 oz / 227 g) container whipped topping thawed
3 full-size Snickers bars chopped

Instructions

Preheat oven to 350°F (175°C). Coat a 9 x 13-inch (23 x 33 cm) baking pan with nonstick cooking spray.
cooking spray
Add chocolate cake mix, water, vegetable oil and eggs to a large mixing bowl. Mix according to package directions until well combined. Pour the chocolate cake batter evenly into the prepared pan.
1 (15.25 oz / 432 g) box Devil's Food chocolate cake mix, 1 cup (240 ml) water, ½ cup (120 ml) vegetable oil, 3 large eggs
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is still hot, use the rounded handle of a wooden spoon to poke holes about 1/2 inch (1.3 cm) apart, stopping about three-quarters of the way through the cake rather than piercing the bottom. This keeps the pudding filling inside the cake instead of allowing it to collect underneath.
Prepare the pudding filling by adding the instant chocolate pudding mix to a medium bowl. Add the milk and whisk until smooth and beginning to thicken. Immediately pour the pudding over the hot cake before it sets, directing it into the holes and spreading it across the surface as needed.
1 (3 oz / 85 g) Snickers Milk Chocolate Instant Pudding Mix* , 2 cups (480 ml) whole milk
Drizzle 3/4 of the caramel topping over the pudding, then scatter 1/2 cup (73 g) of the roasted salted peanuts over the cake. Refrigerate for at least 1 hour, or until the cake is completely cooled and the pudding has set.
1 (12.25 oz / 347 g) jar caramel topping, 1 cup (146 g) roasted salted peanuts
Spread the thawed whipped topping evenly over the chilled cake. Drizzle with the remaining caramel topping, then finish with the remaining 1/2 cup (73 g) roasted salted peanuts and chopped Snickers bars. Keep refrigerated until ready to serve.
1 (8 oz / 227 g) container whipped topping , 3 full-size Snickers bars

Notes

Use instant pudding mix, not cook-and-serve pudding.
*Snickers instant pudding is my first choice, but chocolate pudding works just as well.
Mix the pudding only when you're ready to pour it over the cake because instant pudding begins thickening soon after the milk is added.
Use the rounded handle of a wooden spoon rather than a narrow straw so the holes are large enough for the pudding to enter.
Stop the holes about three-quarters of the way through the cake so the pudding remains within the cake rather than collecting underneath it.
Roasted salted peanuts are recommended because it halps carry the Snickers flavor throughout the cake and the salt offsets some of the sweetness from the cake, pudding, caramel and candy.
Keep the finished cake covered in the refrigerator and serve chilled.

If you’re making this Snickers Poke Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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