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Snickers Poke Cake with Whipped Cream Frosting Recipe

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4.4 from 69 reviews

  • Author: Amina
  • Total Time: 45 minutes
  • Yield: 16 servings

Description

This Snickers Poke Cake with Whipped Cream Frosting is a luscious dessert combining a moist pumpkin-infused yellow cake with a sweetened condensed milk soak, creamy vanilla pudding whipped topping, and crunchy chopped Snickers bars crowned with optional caramel drizzle. Perfect for fall gatherings and sweet tooth cravings alike, this easy-to-make poke cake delivers a delightful mix of textures and flavors in every bite.

Ingredients

Cake

  • 1 16.5 ounce yellow cake mix
  • 15 ounces pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon pure vanilla extract

Soaking Mixture

  • 1 14-ounce can sweetened condensed milk

Frosting

  • 1 cup whole milk (can substitute skim, 1%, or 2%)
  • 1 3.4 ounce box vanilla instant pudding mix (or sugar-free vanilla instant pudding)
  • 8 ounces Cool Whip or whipped cream

Toppings

  • 3 cups chopped Snickers candy bars (about 4 regular-sized bars; no substitution recommended)
  • Caramel ice cream topping (optional, regular or sugar-free)

Instructions

  1. Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the cake.
  2. Mix Cake Ingredients: In a large bowl, combine the yellow cake mix, pumpkin puree, pumpkin pie spice, and vanilla extract. Stir together until you achieve a smooth batter, ignoring any instructions on the cake mix box regarding egg or oil additions.
  3. Bake the Cake: Pour the batter into a greased 9×13 inch cake pan and bake for 27 to 30 minutes. Check doneness by inserting a wooden pick into the center; it should come out clean or nearly clean.
  4. Cool and Poke: Remove the cake from the oven and allow it to cool for 5 minutes. Use the handle of a wooden spoon or similar tool to poke holes all over the cake surface.
  5. Add Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk evenly over the pierced cake so it seeps into the holes. Let the cake cool completely before frosting to prevent melting.
  6. Prepare the Frosting: Whisk together the milk and vanilla instant pudding mix for 2 minutes until thickened. Gently fold in the Cool Whip or whipped cream until fully combined.
  7. Frost the Cake: Spread the pudding whipped cream mixture evenly over the completely cooled cake, smoothing the surface.
  8. Chill to Set: Refrigerate the frosted cake for at least one hour to allow the topping to set properly.
  9. Add Toppings: Sprinkle the chopped Snickers bars generously over the chilled frosting. Optionally, drizzle with caramel ice cream topping for an extra layer of sweetness.
  10. Serve and Enjoy: Slice into 16 servings and enjoy this decadent Snickers Poke Cake.

Notes

  • Make sure the cake is fully cooled before adding the frosting to avoid melting the whipped topping.
  • Because this cake contains no eggs, it lacks binding agents, making it less sturdy; avoid making it into a layer cake as it may fall apart.
  • The chopped Snickers bars are key for the authentic flavor and texture of the dessert; substitutions are not recommended.
  • Use pumpkin puree, not pumpkin pie filling, to maintain the intended texture and flavor.
  • The caramel topping is optional but adds a delicious complementary sweetness.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/snickers-poke-cake-with-whipped-cream-frosting-recipe/