Description
Make this Almond Joy Poke Cake for an easy, comforting dessert. This cake brings the classic candy bar flavors to your table with minimal effort. It is sweet, rich, and perfect for sharing.
Ingredients
Scale
- 1 box (15.25 ounces) chocolate cake mix
- Ingredients called for on cake mix box (eggs, oil, water)
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup chopped almonds
- 1 cup shredded sweetened coconut
- 1/2 cup hot water
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup cold milk
- 1 tub (8 ounces) frozen whipped topping, thawed
- 1/2 cup chocolate chips
Instructions
- Prepare and bake the chocolate cake according to the box directions. Let it cool slightly in the pan.
- While the cake is still warm, poke holes all over the top using a fork or wooden skewer.
- In a small bowl, mix the sweetened condensed milk, hot water, and instant vanilla pudding mix until smooth.
- Pour this mixture evenly over the warm cake, letting it soak into the holes.
- Sprinkle the chopped almonds and shredded coconut over the top layer.
- Chill the cake for at least 2 hours, or until completely cooled.
- Before serving, spread the thawed whipped topping over the cooled cake.
- Melt the chocolate chips slightly (a few seconds in the microwave works) and drizzle over the whipped topping.
- Slice and serve your delicious Almond Joy Poke Cake.
Notes
- For a richer flavor, substitute water with brewed coffee when mixing the cake batter.
- You can toast the almonds slightly before sprinkling them on for extra depth of flavor.
- Make sure the cake is cool before adding the whipped topping so it does not melt.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking, Soaking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg