Easy snickers poke cake with caramel sauce, chocolate pudding, peanuts, cool whip, chocolate sauce, and chopped snickers-so rich and decadent!
Ingredients
1box15.25 ounce chocolate cake mix, plus water, eggs, & oil as called for on the box
1box3.9- or 3.95 ounce box chocolate instant pudding mix
2cupsmilk
4TablespoonsCaramel Sauce
⅓cuppeanutsoptional
2TablespoonsChocolate Sauce
18 ounce Cool Whip
Snickerschopped, for topping
Instructions
Prepare and bake cake mix in a 9 x 13-inch baking pan according to the directions on the package. Set the cake aside to cool for 15 minutes.
Use the handle of a wooden spoon to poke holes in the cake appropriately 1 inch apart. Try not to go through the whole thickness of the cake.
Drizzle the caramel sauce over the cake.
In a medium bowl, whisk to combine the pudding mix and milk until smooth. Pour or spoon the pudding over the cake, using a spatula or the back of a spoon to smooth it into an even layer and gently push it into the holes.
Chill the cake in the refrigerator for 1 hour.
Sprinkle the top of the cake with peanuts.
Top the cake with Cool Whip, smoothing down in an even layer.
If serving immediately, top with chopped snickers, drizzle with caramel and chocolate sauces, and serve. If serving later, cover with plastic wrap and refrigerate until ready to serve. Top with snickers and sauces just before serving.
Notes
If you don't have a wooden spoon handle, a large serving fork or chopstick can be used to poke the holes instead.Store tightly covered in the refrigerator for up to 3 days.