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This delicious Heath Bar Cake recipe is an easy poke cake infused with sweetened condensed milk and caramel and topped with Cool Whip and toffee candy bits. The perfect dessert for any occasion!

Slice of Heath bar cake with caramel sauce on white plate.

Heath Bar Poke Cake

My husband requests this easy Heath cake every year for his birthday cake. It’s a super easy dessert that anyone can make, and it is absolutely perfect for anyone who loves the combination of toffee and caramel.

Thanks to the infusion of sweetened condensed milk and caramel syrup, the cake is deliciously sweet and anything but dry. The whipped topping frosting keeps it nice and light, and the chocolate toffee candy bits and extra flavor and crunch.

Some people call this easy cake recipe a “better than anything cake” because it’s so rich and delicious. My whole family definitely loves this candy bar cake, and I think yours will, too!

cake mix, Heath bars, eggs, oil, water, condensed milk, Cool Whip, caramel sauce.

Ingredients

You just need a few simple ingredients from your grocery store for this easy recipe. Full amounts and instructions are in the printable recipe card below.

  • Box of cake mix — I use yellow cake mix, but chocolate cake mix, devil’s food or butter pecan cake mix would also be good.
  • Eggs — large eggs to make the cake batter
  • Vegetable oil — or melted butter for the batter
  • Water — or milk for the cake
  • Sweetened condensed milk — for flavor and prevents the cake from being dry. Don’t use evaporated milk as it’s not the same thing!
  • Caramel syrup — for flavor and to top the cake
  • Cool Whip — thawed, or whipped cream for a light frosting
  • Heath bars — to top the cake. You can use Skor Bars or toffee bits or Bits of Brickle, as well.

How to Make Heath Bar Cake

First, make the cake according to directions on the package. Then, let the cake cool just a little so that it’s not super hot. Next, use a large drinking straw to poke holes all over the top of the baked cake. Be sure not to poke all the way through the cake, or the liquid will pool on the bottom of the pan.

poke holes in cake with large drinking straw.

Pour the can of condensed milk evenly on top of the cake and into the holes. Then, drizzle caramel sauce over the milk and into the holes. Pop the cake into the refrigerator to cool completely. Then, frost the cake with Cool Whip and another drizzle of caramel sauce.

drizzle caramel sauce over whipped topping.

Finally, sprinkle chopped-up Heath candy bars on top of the Cool Whip. Place the cake back into the fridge until you are ready to serve. I also like to drizzle more caramel sauce over individual slices of cake when serving. It’s a caramel-lover’s dream cake!

Heath bar poke cake in baking dish.

How to Store

The cake needs to be stored in the refrigerator before and after serving. Cover the cake with plastic wrap or place slices of cake into an airtight container for 3-4 days. It is actually better the next day!

Recipe Tip

Be careful not to poke holes through the bottom of the cake.

Make sure the cake is still warm when adding the sweetened condensed milk.

Top with more caramel sauce when serving for extra flavor.

More Poke Cake Recipes

Love poke cakes? Try my strawberry Jello poke cake or Red white and blue poke cake or my delicious Oreo poke cake next!

5 from 1 vote

Heath Bar Cake

By: Dee
Heath Bar Cake is an easy poke cake recipe with yellow cake mix infused with condensed milk and caramel sauce and topped with Cool Whip and chocolate toffee bar bits.
Prep Time: 15 minutes
Cook Time: 30 minutes
refrigeration time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 12

Ingredients  

  • 1 box yellow cake mix
  • 3 large eggs
  • 1 cup water
  • cup vegetable oil or melted butter
  • 14 oz can sweetened condensed milk
  • 8 oz caramel sauce
  • 1 8-ounce tub Cool Whip whipped topping thawed, or any whipped topping
  • 2 Heath bars chopped
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Instructions 

  • Preheat oven to 350 ℉
  • Grease or spray a 9 X 13 pan with cooking spray
  • Add the cake mix, eggs, water, oil (or butter) to a large mixing bowl, and beat with hand mixer until well combined
  • Pour batter into prepared baking dish, and bake for 28 to 30 minutes or until toothpick inserted into center comes out clean and top springs back lightly when touched 
  • Remove cake from oven, and allow to cool for about 10 minutes. It should still be rather hot
  • Use the handle of a wooden spoon or a wide drinking straw to poke holes evenly in the hot cake, taking care not to poke through the bottom of the cake
  • Stir the can of milk, then pour evenly on top of the cake and into the holes
  • Pour some of the caramel sauce over the cake and into the holes
  • Place cake in refrigerator, and refrigerate until completely cooled, about 2 hours
  • Top with Cool Whip, a drizzle of caramel sauce and the chopped Heath bars before serving

Notes

I use about half of a 16-oz bottle of caramel for this recipe.
Store the poke cake in the refrigerator, and use within 4 days for best flavor.
You can make the cake a day ahead of time.

Nutrition

Calories: 324kcal, Carbohydrates: 64g, Protein: 6g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 58mg, Sodium: 439mg, Potassium: 173mg, Fiber: 1g, Sugar: 47g, Vitamin A: 173IU, Vitamin C: 1mg, Calcium: 202mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Recipe Rating




2 Comments

  1. Belinda says:

    The hubby loves Heath Bars and caramel! A winner all the way around!5 stars

    1. Dee says:

      So glad you liked the cake, Belinda. Thanks!