vanilla caramel poke cake

Recipe by
raymond spencer
st bernard, LA

This new poke cake recipe I created with vanilla caramel. It's A+ for this dessert. Perfect with a glass of milk.

yield 16 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For vanilla caramel poke cake

  • 2 c
    vanilla chips, divided
  • 1 pkg
    white cake mix
  • 1 c
    water
  • 4
    egg whites
  • 1/3 c
    vegetable oil
  • 2 c
    caramel ice cream topping, divided
  • 2 tsp
    vanilla extract, divided
  • 8 oz
    cream cheese, softened
  • 1 can
    (14 ounce) sweet condensed milk
  • VANILLA CARAMEL WHIPPED TOPPING
  • 1 tube
    frozen whipped topping, thawed
  • 3/4 c
    caramel ice cream topping
  • 2 tsp
    vanilla extract

How To Make vanilla caramel poke cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Coat a 9x13-inch baking dish with cooking spray. Sprinkle with 1 cup vanilla chips.
  • 3
    In a large bowl, combine cake mix, water, egg whites, vegetable oil,1 cup caramel ice cream topping, and 1 teaspoon vanilla extract. Mix together with an electric mixer on medium speed until the batter is smooth, about 4 minutes.
  • 4
    Pour batter into the prepared baking dish.
  • 5
    Bake in the preheated oven until a toothpick inserted the center of the cake comes out clean, 30 to 35 minutes. Poke the holes with a handle of a wooden spoon.
  • 6
    Stir cream cheese, sweet condensed milk and remaining caramel ice cream topping and vanilla extract together in a bowl; pour over the warm cake with holes. Cool completely, about 1 hour.
  • 7
    To make Vanilla Caramel Whipped Topping, in a medium bowl,combine whipped topping, caramel ice cream topping and vanilla extract, whisk together until smooth.
  • 8
    Spread over the cake and sprinkle with remaining vanilla chips.
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