Description
The Caramel Toffee Crunch Cake is a decadent and easy-to-make dessert featuring a moist yellow cake soaked with sweetened condensed milk and rich caramel sauce. Topped with fluffy Cool Whip, crunchy toffee bits, and optional nuts, this poke cake offers layers of sweet and crunchy textures perfect for any celebration or casual gathering.
Ingredients
Scale
Cake Base
- 1 box yellow cake mix (plus ingredients listed on the box)
Soaking & Topping
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) jar caramel sauce
- 1 (8-ounce) container Cool Whip, thawed
- 1/2 cup toffee bits (such as Heath)
- 1/4 cup chopped pecans or walnuts (optional)
- Extra caramel sauce for drizzling
Instructions
- Prepare the Cake: Prepare and bake the yellow cake according to the package directions in a 9×13-inch pan. Once baked, allow the cake to cool for about 10 minutes to become warm but not hot.
- Poke and Soak: Using the handle of a wooden spoon, poke holes all over the warm cake. Pour the sweetened condensed milk evenly over the cake, letting it seep into the holes. Immediately follow by pouring the caramel sauce evenly on top in a similar manner to enhance flavor absorption.
- Cool and Frost: Let the cake cool completely at room temperature. Once cooled, spread the thawed Cool Whip evenly over the top to create a light and creamy layer.
- Add Crunchy Toppings: Sprinkle the toffee bits evenly over the Cool Whip. If using, add the chopped pecans or walnuts to provide an additional crunchy texture.
- Drizzle and Chill: Drizzle extra caramel sauce over the cake for an extra burst of sweetness and richness. Place the cake in the refrigerator and chill for at least 2 hours, allowing the flavors to meld and the cake to set before serving.
Notes
- Best made a few hours ahead or the night before to allow flavors to meld beautifully.
- Cool Whip can be substituted with homemade whipped cream for a fresher taste.
- For a chocolate twist, use chocolate cake mix instead of yellow cake mix.
