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Snickers Poke Cake Recipe

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4.2 from 29 reviews

Indulge in a rich and decadent Snickers Poke Cake featuring moist Devil’s Food chocolate cake poked with holes and filled with creamy chocolate pudding, topped with luscious caramel, roasted peanuts, whipped topping, and chopped Snickers bars for the perfect combination of textures and flavors.

  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings

Ingredients

For the Cake

  • 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

For the Filling and Topping

  • 1 (3 oz / 85 g) Snickers Milk Chocolate Instant Pudding Mix (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

  1. Preheat: Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch (23 x 33 cm) baking pan with nonstick cooking spray to ensure the cake doesn’t stick.
  2. Mix Cake Batter: In a large mixing bowl, combine the Devil’s Food chocolate cake mix, water, vegetable oil, and eggs. Mix according to the package instructions until the batter is smooth and well combined. Pour the batter evenly into the prepared pan.
  3. Bake: Place the pan in the oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and let it cool slightly.
  4. Poke Holes: While the cake is still warm, use the rounded handle of a wooden spoon to poke holes evenly about 1/2 inch (1.3 cm) apart, stopping about three-quarters through the cake so the holes don’t pierce the bottom. This will allow the pudding to infuse into the cake without leaking underneath.
  5. Prepare Pudding: In a medium bowl, whisk together the Snickers Milk Chocolate Instant Pudding Mix (or Chocolate Instant Pudding Mix) with 2 cups of whole milk until smooth and slightly thickened.
  6. Fill Cake: Immediately pour the pudding over the hot cake, letting it seep into the poked holes. Spread gently over the surface to cover evenly.
  7. Add Caramel and Peanuts: Drizzle 3/4 of the caramel topping over the pudding layer. Then scatter half of the roasted salted peanuts (1/2 cup or 73 g) evenly on top. Refrigerate for at least 1 hour to let the cake cool completely and the pudding set.
  8. Finish the Cake: Once chilled, spread the thawed whipped topping evenly over the cake. Drizzle the remaining caramel topping on top, then finish with the remaining half cup (73 g) of peanuts and the chopped Snickers bars for an indulgent final touch.
  9. Serve: Keep the cake refrigerated until serving. Slice and enjoy this rich, creamy, and crunchy Snickers Poke Cake.

Notes

  • If Snickers Milk Chocolate Instant Pudding Mix is unavailable, regular chocolate instant pudding mix works well as a substitute without compromising flavor.
  • Using whole milk for the pudding results in a richer texture; you can substitute with 2% milk for a lighter option.
  • Make sure to poke holes evenly and not pierce the bottom to keep the pudding inside the cake layers.
  • This cake is best served chilled and should be kept refrigerated until consumption.
  • For easier cutting, slice the cake with a sharp knife dipped in hot water.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/snickers-poke-cake-recipe/