Description
This indulgent poke cake features a moist yellow cake soaked in caramel and topped with whipped cream and Keebler E.L. Fudge Cookies, perfect for any gathering.
Ingredients
Scale
- 1 box Betty Crocker Super Moist Yellow Cake Mix (plus water, oil, eggs)
- 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
- 1/2 cup Smucker’s Caramel Flavored Topping
- 1 tub (8 oz) Cool Whip (thawed)
- 1 package (12 oz) Keebler E.L. Fudge Elfwich Cookies (roughly chopped)
Instructions
- Preheat your oven and prepare the 9×13 pan. Follow the instructions on the Betty Crocker Yellow Cake Mix box, mixing the eggs, water, and oil as directed. Bake the cake according to the package instructions until golden brown, then remove it from the oven.
- Allow the cake to cool for 15 minutes. After cooling slightly, use a toothpick or skewer to poke deep, wide holes all over the warm cake.
- In a small bowl, whisk together the Eagle Brand Sweetened Condensed Milk and Smucker’s Caramel Topping until smooth. Pour this luscious concoction over the poked cake, ensuring it seeps into every hole.
- Refrigerate the cake for at least 2 hours (or overnight if you can resist!), allowing the flavors to meld and the cake to soak up the delightful caramel goodness.
- Once chilled, frost the cake completely with the thawed Cool Whip, smoothing the top gently with a spatula.
- Right before serving, generously sprinkle the chopped Keebler E.L. Fudge Cookies over the whipped topping.
Notes
Make the cake the night before for best results. This cake can also be made gluten-free by using a gluten-free cake mix.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg