Salted Caramel Poke Cake

Salted Caramel Poke Cake
Yellow cake soaked in cheesecake pudding and salted caramel, topped with Cool Whip and a salted caramel swirl.


  • 1 – 9×13 yellow cake, prepared (box mix or homemade)
  • 3.4 oz. instant pudding mix, cheesecake flavored
  • 1 1/2 cups milk
  • 1/2 cup salted caramel sauce (I love Smuckers Salted Caramel Sundae Sauce)
  • 8 ounces Cool Whip
  • More salted caramel sauce to drizzle over top


  1. Once cake is baked and still warm, poke holes all over the top of the cake using the handle of a wooden mixing spoon.
  2. Whisk together the pudding mix, milk, and 1/2 cup salted caramel sauce until smooth. Immediately pour mixture over the cake, aiming to fill the holes as best as possible.
  3. Cover and chill for about an hour.
  4. Spread Cool Whip on top and drizzle with more salted caramel sauce (use a knife to swirl the caramel sauce into the Cool Whip). Cover and chill for an additional 3 hours (or longer).

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