Better Than “Anything” Cake
While this cake is better known with a slightly different title, I cleaned it up and called it Better Than Anything Cake (sometimes also known as BTS cake). The flavor combination is unmistakable: a phenomenal chocolate poke cake recipe infused with sweetened condensed milk and caramel sauce, then topped with Cool Whip and crushed Heath candy bars. This is ALWAYS a crowd favorite!
Do you remember how, back in the early 2000s, there were recipe exchanges via email? I don’t remember exactly how it worked, but there was a list of people in an email chain… you sent a recipe to everyone on the list, and got a recipe back in return from each person. Many of the recipes that are my favorites to this day were procured through this email recipe exchange, this cake chief among them.
Since then, my mom made a modified version based on a cookbook she bought on vacation, and that version included chocolate chips, which I LOVED, and incorporated it into my old recipe.
Do you have any old recipes from recipe exchanges? What about a favorite poke cake flavor combination?
The Six Ingredients You Need
I love that this recipe uses things that can easily be kept in the pantry and pulled out when you need a quick and easy dessert that doesn’t require a trip to the grocery store. Here’s what you’ll need, and as always, be sure to check the recipe card for a full list of ingredients and quantities.
- Boxed Cake Mix – Any chocolate variety will work, the original recipe calls for devil’s food cake mix, but I’ve used German chocolate cake mix, chocolate fudge, etc. Whatever you like or have available is fine!
- Chocolate Chips – I love the extra little texture these provide; I use semisweet since I always have a big bag in the pantry, but you can use milk, dark, even white or peanut butter chips, if you’d like!
- Sweetened Condensed Milk – A standard 14-ounce can is used.
- Caramel Sauce – You can use homemade caramel sauce, store-bought sauce, or caramel ice cream topping, any of those will work! While I love the contrast of the caramel and chocolate cake, you could also choose to use hot fudge (homemade or store-bought) instead.
- Cool Whip – Any type of whipped topping will work here (just be sure to thaw it in the refrigerator before using and not take it straight from the freezer), or you can make homemade whipped cream. If you’re not feeling whipped cream, you could always top it with your favorite frosting, too!
- Heath Bars – You can crush up the candy bars or use bagged toffee bits (found in the baking aisle near the chocolate chips).
How to Make the Cake
This is a really simple cake to make, here’s what you’ll do:
Step 1: Prepare the Cake Batter – Prepare the cake according to the instructions on the box (including the temperature for the type of pan you are using), then spread in a 9×13-inch cake pan and bake for 10 minutes.
Step 2: Sprinkle Chocolate Chips and Finish Baking – After 10 minutes, sprinkle the chocolate chips over the surface of the cake, then return to the oven. Finish baking according to the times listed on the box.
Step 3: Poke Holes and Pour Sweetened Condensed Milk – Using the handle of a wooden spoon, a skewer or large fork, poke holes all over the surface of the hot cake, then slowly pour the sweetened condensed milk over top. Chill for at least 1 hour.
Step 4: Spread Caramel, Cool Whip & Toppings – Spread the caramel over top of the chilled cake, then top with the Cool Whip and sprinkle the crushed Heath bars over top. Refrigerate for at least 1 hour before serving.
Topping Ideas
While Heath bars (or toffee bits) are the traditional topping for this cake, you could use so many different (and delicious) things! Some ideas:
- Shredded toasted coconut
- Chopped Reese’s peanut butter cups
- Chopped Skor bars
- Mini chocolate chips
- Chopped Snickers bars
- Chopped Oreos
- Drizzle of hot fudge or more caramel sauce
- Chopped nuts (peanuts, pecans, almonds, etc.)
Make-Ahead, Storage, and Freezing Instructions
This is the perfect cake to make ahead of time! See below for how to store it, and even freeze it:
- Make-Ahead: I typically make this cake completely the day before serving it and keep it covered in the refrigerator until serving. You could probably prepare it through step #3 (the caramel sauce) up to two days before you need to serve it, cover and refrigerate, then top with Cool Whip and toppings the day of or night before serving.
- Storage: After assembling, the cake should be kept covered in the refrigerator for up to 4 days.
- Freezing: This cake can be frozen; wrap well in double layer of plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Recipe Tips
- A 9×13-inch pan is used for this recipe; you can use glass or metal.
- While chocolate is the traditional base flavor for this cake recipe, you can also use a yellow cake mix or white cake mix, if you prefer.
- The original recipe called for using the bottom of a wooden spoon to poke holes all over the cake, but depending on the size of your spoon that can result in some pretty large holes. I like using a skewer or large fork to distribute the sweetened condensed milk that seeps through the cake more evenly.
- When poking the holes in the cake, take care not to poke the hole through to the bottom of the cake, or the sweetened condensed milk will seep out of the bottom of the cake and puddle in the bottom of the pan.
- The original version of this recipe called for pouring the caramel sauce over the cake immediately after pouring the sweetened condensed milk over; you can make it either way! I like the layer of caramel resting on top of the cake that gets absorbed a little bit, but they’re both delicious!
Watch the Recipe Video:
More Favorite Poke Cake Recipes
- Tres Leches Cake
- Caramel Tres Leches Cake
- Red Velvet Poke Cake
- Strawberries & Cream Layered Poke Cake
If you make this better than “anything” cake recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Better Than Sex Cake Recipe
Ingredients
- 1 box devil’s food cake mix
- 1 cup (170 g) chocolate chips, milk or semisweet
- 14 ounce can sweetened condensed milk
- 1 cup (320 g) caramel sauce
- 12 ounces Cool Whip
- 3 Heath bars, crushed
Instructions
- Prepare the cake according to the directions on the box for a 9×13-inch pan. Bake for 10 minutes and then sprinkle the surface with the chocolate chips. Continue baking until the cake tests done.
- Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a wooden spoon, a skewer or a fork.
- Pour the sweetened condensed milk slowly over the top of the cake. Chill for 1 hour or until cool. Spread the caramel sauce over the cake.
- Spread the Cool Whip over the top of the caramel sauce, top with the crushed Heath bars, and refrigerate again for at least 1 hour. Serve cold and refrigerate any leftovers.
Notes
- A 9×13-inch pan is used for this recipe; you can use glass or metal.
- Boxed Cake Mix – Any chocolate variety will work, the original recipe calls for devil’s food cake mix, but I’ve used German chocolate cake mix, chocolate fudge, etc. Whatever you like or have available is fine!
- Chocolate Chips – I love the extra little texture these provide; I use semisweet since I always have a big bag in the pantry, but you can use milk, dark, even white or peanut butter chips, if you’d like!
- Caramel Sauce – You can use homemade caramel sauce, store-bought sauce, or caramel ice cream topping, any of those will work! While I love the contrast of the caramel and chocolate cake, you could also choose to use hot fudge (homemade or store-bought) instead.
- Cool Whip – Any type of whipped topping will work here (just be sure to thaw it in the refrigerator before using and not take it straight from the freezer), or you can make homemade whipped cream. If you’re not feeling whipped cream, you could always top it with your favorite frosting, too!
- Heath Bars – You can crush up the candy bars or use bagged toffee bits (found in the baking aisle near the chocolate chips). See post above for topping alternatives.
- Make-Ahead: I typically make this cake completely the day before serving it and keep it covered in the refrigerator until serving. You could probably prepare it through step #3 (the caramel sauce) up to two days before you need to serve it, cover and refrigerate, then top with Cool Whip and toppings the day of or night before serving.
- Storage: After assembling, the cake should be kept covered in the refrigerator for up to 4 days.
- Freezing: This cake can be frozen; wrap well in double layer of plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in June 2013.
Photography by Dee Frances.
Made this 2 weeks ago and it was a hit! Very decadent. The family loved it.
This is so Delicious..my extended family loves it..an it’s so easy to make n goes GREAT with coffee..
Made this for Christmas and it was not great. Way too sweet and ‘wet’
looks delicious
5, Star
I made this recipe and ALL of my family loved it! I followed the recipe and substituted the Chocolate Cake Mix with German Chocolate Cake mix!
I do remember the emails. Will try this recipe very soon as my birthday is coming up. Have you had the opportunity to try Sarris’s coco powder in a recipe?? OMG its very good. You can so easily taste the difference and its goooood
I made a homemade cake and homemade caramel but instead of chocolate cake I made vanilla cake and made according to directions. It’s was amazing.
To all the people complaining… make it your own you don’t have to follow the recipe exactly the way it’s written.
Best cake ever.
way-way to sweet.sodium a little to high.won’t be making again.plus very rare I use cake mixes,mostly due to sodium.
Wonderful cake. Made 4 of these for my dad’s 75th birthday party. What a hit! I didn’t do the caramel at all. I thought it would be too sweet. I used the Heath bars crunched just on TOP of the cake.
I have to say, I found this cake absolutely vile. A friend made it for her birthday, and it was so sickening sweet I could only manage one bite. It had that awful, chemical-laced flavor from using so many pre-made ingredients such as whipped topping, cake mix, and caramel sauce. I would suggest avoiding this cake at all costs.
I have made this cake before and I LOVE it. I was thinking of making it today for my mom for her birthday/mothers day. Although she is not a big fan of just chocolate cake. So if I somehow made a marble cake does anyone think it would taste just fine? Everything else would be the same. I guess I can always just try it myself too and let you guys know!
This cake is delicious and can be modified so many ways based on preferences. I.e. I sprinkled malted milk powder over the cake after I drizzled the milk/caramel sauce, and I used chopped up Heath bars and malted milk balls to sprinkle over the top of the whipping cream layer. Yum! This is my son’s favorite cake, and I’ve been making it for him for about 20 years. My hubby, daughters and mother in law also love it. We call it “Cavity Cake” since it did feel weird calling it by the “original” name back when my kids were young. The name has stuck. :o)
Wow! I had no idea “sex” was not a G-rated word?
Hi Michelle, Thank you so much for this delicious recipe…I found the steps easy and the Ingredients were easily available in the market…So once I tried making the recipe It was not so perfect but was good…But it was just one try but I made it fine…It would be more better when I bake for 2nd time.I wish I could upload the picture and show you.Thanks for sharing the recipe.
I’m allergic to peanuts, so I think this would be good with plain chocolate bars or mini chips.
My sister is the one that came up with the Better Than Sex Cake back in 79-80.she started putting it in recipe books around 83 or 84,Awsome to see people everywhere loves the cake she has passed away.. I’ve always loved the cake
You cleaned up the title of your post to be G-rated, but after linking your recipe to my little girl, I realized the post url still is not G-rated! Oops.
This sound so delicious. Thaanks for sharing this recipe.
Simon
I’d like to serve the cake on a cake platter instead of in the pan. Can I make the cake, poke it, pour condensed milk in and let it sit till next day. THEN, remove it from the pan before frosting it. Do you think this would work or would the cake break trying to remove it? Any ideas?
Hi Janet, I think it would be too soggy to remove from the pan if you do that. The only thing I can think of is using a 9×13-inch pan with a removable bottom so you can prepare it as directed, then remove the sides and place on a cake platter when you’re ready to serve. I’m only aware of one, made by Fat Daddio’s.
Browned eye Baker, the Better than Sex Cake goes back to the late 80s and early 90s. I was in retail sales and an assisted manger at a ladies plus size shop and I got the recipe from somewhere. I fixed it for a get together and we all got a nice laugh out of the recipe and everybody agreed, it was just like it said. I like yours, with the chocolate. But the one I fixed was made from yellow or white cake mix with the crushed pineapple, a strawberry Jello mix without letting it jell and cool whip on top, coconut was optional.
I made this using Eagle brand sweetened condensed milk in caramel favor. This product was introduced during the holidays. I was able to omit the caramel topping stage. It came out wonderful and so easy.
Directions say to poke holes immediately after coming out of oven. When I did this, it just compressed the cake into a heavy blob on the bottom of the baking pan. I used the handle of a wooden spoon. Any suggestions??
Hi Marilyn, Oh my, that’s so weird. I’ve made tons of poke cakes and I’ve never had that happen. Next time try a skewer and see if that is any better?
what size pan do you use for this recipe? 9×13?
Hi Joan, Yes, 9×13.
When did the word sex become too graphic that you have to alter the name of a cake for a “g rated” word…..? Is the word sex R rated? Lol.
I like mine with German chicolate cake mix. Good stuff.
Thank you for this recipe. The cake was a big hit last night when we had company for dinner!
This is a great recipe and I love it all by itself. But I was wondering about combining it with one of the other awesome recipes from this site. Would using “The Baked Brownie” recipe from this site and then drizzling that with the caramel/condensed milk mixture work? Or are the brownies too dense to absorb the mixture properly?
Hi Sandy, I think the brownies would be way too dense to absorb the liquid, unfortunately. Great idea, though!
Wow, it’s simple but it also looks so amazing
I use twix on top and caramel sauce for the cake when I make it.
Is she having the baby?
Ooooo, BABY!! Can’t wait to see the pictures. I’ve kept you in my prayers every night, and can’t wait to share in your joy.
It’s interesting – I keep thinking about how any of us with a regular job gets a full maternity leave – we don’t have to give work another thought after we go on leave. But, I suspect most of us do contact our co-workers to let them know that baby has safely delivered, and, in the blogger world, are readers the equivalent of co-workers? I certainly respect BEB’s privacy and desire to be focused on her new son, becoming a mother, breastfeeding, and recovering from childbirth. BUT, with no announcement, I worry.
Lynne, I had our son on Monday evening, via c-section, and was in the hospital until late Thursday afternoon. I posted the announcement on Friday. I did not bring my laptop to the hospital with me, thus it was the first opportunity I had to share the news.
Oh, please, I understand! I hope I didn’t sound like I was complaining – just the mom in me was worried. Best to you and your family.
Ha ha! I keep checking to page too to see those baby pics!!!
Made this yesterday. Got as far as poking holes and filling then found out group I was making it for was cancelled! Can I cover with plastic wrap and keep in fridge til Thurs night then frost and return to fridge and serve Fri morning? Or will it be too gooey? Thanks!
You know, it just occurred to me that I probably visit your blog more than any other website, including Google and Amazon. I think that speaks volumes about what a fantastic job you do and today I just wanted to say thank you from the bottom of my heart. Blessings to you, your husband, your beloved dogs and your future son.
This looks soooooo delicious!!
Think I may need to try this on my cheat day!!!
fifty two fridays
I am thinking that this week will have the best “Friday Things” post ever!
Agreed! So excited!
I’m so excited to try this recipe. So delicious! So inspirational!
http://www.trangscorner.com
Came to see if you had updated lol – happy baby day!
good luck Michelle! I have a feeling today is the day!!
maria in nj…I was thinking the same thing!!! Maybe last night even…so excited for Michelle and her hubby! Wishing them the very best!
I think we all have a feeling this is baby day. Either last night or today….guess no blog today kinda gives it away. Happy delivery when it happens.
There is a whole lot of good things going on in this cake! Looks fabulous!
Caramel sauce and toffee bits. Ohhh yea! I’ve made a similar cake with pumpkin before, but you can’t really beat caramel and chocolate can you? :)
My son’s birthday is this weekend. This has been his favorite, most requested birthday cake every year for about 12 years. We love it!
While I bake mostly from scratch, I do like to have boxed mixes on hand for special circumstances.
This cake looks amazing! I’d love a slice right now.
Thanks for sharing your recipe!
I can’t stop laughing at the title. I haven’t had a version of this cake in 20 years, but knew exactly what it would be from the post title, even before I clicked over to your site from Bloglovin’. I love it!! I’m pinning it to try it soon. Thanks! :-)
Holy smokes!!! I can’t WAIT to make this!
Ha! I was pretty little but I so remember my mom passing on those email chains to get recipes. So funny, what a throwback!
And this cake really is better than anything, so simple but outrageously delicious!
I made this cake for Christmas Eve and it was a huge hit! I love every single recipe on your site! Thank you!!!
I am hoping that the posting of this recipe means you have delivered your much anticipated bundle of joy.
I was coming to post the exact same thing!!!
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!
Mmmm this looks delicious, and it sounds so simple to make!
Sydney Sun
http://www.forloveofbaking.com
Oh my gosh! Best cake EVER. I used to make this for my school’s bake sale and it was ALWAYS the first to sell out. Memories! :D
I’ve never heard of this kind of cake before, so I had no idea what to expect. I did use your recommended “Hershey’s Perfectly Chocolate Cake” recipe and regular whipped cream with some sugar and vanilla instead of Cool Whip (mainly because my husband is a whipped cream snob). Incredible how the caramel and condensed milk just soak into the cake. This cake sure does but a smile on my face:)
I love this recipe -with a few changes. We call it Turtle Cake.
I use chopped pecans on top of the caramel sauce – then chill. Then I “swirl on” ReddiWip at serving time.
My other favorite poke cake is Lemonade Cake. Typically it calls for a lemon or yellow cake, but I prefer to use a confetti cake. It’s so much more festive.
http://www.bettycrocker.com/recipes/lemonade-party-cake/885e15c0-231d-41aa-8b3f-d30a3112c400
I used a carrot cake, cool whip frosting and not just cool whip, crushed butterfingers. The rest of the cake was the same as the recipe. They swarmed me wanting to what was in it. Thisv4th I am making this exact one only I just have aplain chocolate cake but I will use buttermilk, butter and an extra egg to make up the mic. Should be a hit. Great recipe.
SWEETENED CONDENSED MILK and caramel is,way too sweet, we use hot fudge sauce for the poke and pour sauce, then instant chocolate pudding and then cool whip, topped with chopped dandy of your choice!!
SWEETENED CONDENSED MILK makes it way too sweet, I just put some hot fudge topping on and cool whip, so goog. You can also put chocolate pudding and cool whip!!
Looks really yummy. I like.
I made this cake this past week for a colleague (it is her fav) and gosh your recipe was awesome!!! I share recipes I try on my blog….I have shared the recipe there…linked it to your blog and this particular post too :)) Thank you soo much for sharing the recipe :)) Absolute Fav!!!
My Post: http://lifescribblesovercoffee.wordpress.com/2014/01/12/better-than-anything-cake/
Has anyone made this cake as a double layer cake? I would like to do the double layer for a bday cake but I’m worried it would be to heavy and mush together or the layers would slide apart :/
I use hot fudge in addition to caramel & sweetened condensed milk. Also drizzle caramel over the cool whip before sprinkling Heath pieces. Decadent!
I made this yesterday.. It’s a heavy very rich dessert. The flavors don’t compliment each other. I think just a drizzle of the condensed milk would suit this dessert better. Maybe a drizzle of caramel sauce on the cool whip instead of the toffee would be an alternative as well. But as it is I will not repeat this recipe again.
I totally made this for a church luncheon — am I horrible?? ;) Devil’s food in a “better than sex” cake – hehe. It was a HUGE hit!!! I added half a block of cream cheese and about 3/4 cup of powered sugar to the cool whip, and used extra caramel and drizzled on the top with the toffee. You know, cuz it wasn’t rich enough ;) People couldn’t get enough.
I remember a lady used to bake cakes like this for a living and she eventually shared the recipe with my mom since we were moving out of state. Instead of whipped topping, she used cream cheese frosting. She also made it sometimes with spice cake instead of chocolate. It was nums no matter what you used.
I made this cake for my son’s birthday, and it is fantastic! I used a DIY Devil’s Food Cake mix and homemade salted caramel sauce. Thank you for sharing it.
I just wanted you to know that I pinned this about a week ago and it has been spreading like wildfire. I have over 80 repins as of today. I also have the cake in the oven now . I’m making it for our July 4th picnic.
Would love to have that recipe mentioned for the Poke Cake with Pineapple in it.
Thanks
SO gorgeous and I can only imagine how delicious!!!
Hey! I love all of your recipes and tell everyone about u :) Do you have a good recipe for coconut cream poke cake? I found one on the country cook site that uses Lopez cream of coconut but I’ve heard of using condensed milk. Which one would you use? You are my “go to” baker! Thanks so much!
Hi Katrina, I have not made a coconut cream poke cake; I imagine that using cream of coconut would impart a lot of coconut flavor, vs the sweetened condensed milk. You could also try 50/50, using both.
Thanks so much Michelle! I’ll try 50/50! This past fall I made the apple pecan spice cake with cream cheese filling and praline frosting! It was a huge hit. Grandma asked for the recipe and made it for a bake sale. It sold for $70!!!
Oh,My. OH My. OH MY!!!!
This cake looks so good, and pretty easy to make.
My mom makes a somewhat similar cake that her friends dubbed “orgasm cake”. She uses a dark chocolate cake infused with kalua coffee liquor and layers of chocolate mousse and toffee bits and topped with cool whip and dark chocolate shavings.
i want this recipe-whats between the layers of mousse?
It’s just cake, mousse, toffee bits, cake, mousse, toffee bits, cake, whip cream, chocolate shavings. :) we often just crumble the cake if we want to serve it as individual servings. In a glass, the layers look yummy.
I remember this cake. It’s great.
LOVE the look of this cake! And love how you adjusted the name. :) It reminds me a lot of a classic tres leches in terms of method. And it really does look as good as, well, anything. :)
These cakes were really popular in the 70s and no one seemed to mind the name too much. It was a great topic at the bridge table! I’m glad they get attention every so often. In fact I have the ingredients for the coconut version ready to go. I’m so hungry for it, but was too lazy to start! Thanks for the nudge. Unfortunately, none of my kids or grands like coconut, so it’ll be all mine…..
This cake looks amazing! I’ve done something similar to this with coconut. I mixed the sweetened condensed milk with cream of coconut and topped the whipped cream with toasted coconut and melted chocolate chips.
Would you believe I’ve never made the recipe for this cake? I really need to get with the program :) But first, I need to find someone to share it with or I’m going to be in trouble…
I have always made this with hot fudge instead of caramel. Try it, you’ll love it! Also, delicious with homemade whipped cream instead of cool whip. Yum!
This is an oldie but a goodie!
Piña Colada Cake and Frosting
Cake:
1 (approx. 18.25 ounces) box white cake mix
1 small package (4 serving size) vanilla or French vanilla instant pudding mix
1/4 cup vegetable oil
1/2 cup water
1/3 cup light rum
4 eggs
1 can (8 ounces) crushed pineapple, undrained
1 cup flaked coconut
Frosting:
1 can (8 ounces) crushed pineapple, undrained
1/3 cup light rum
1 small package (4 serving size) vanilla or French Vanilla instant pudding mix
1 container (8 ounces) Cool Whip
Coconut to taste, toast* if desired
1) Cake: Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans. Preheat oven to 350°. Mix cake mix, pudding, oil, water and rum. Add eggs, one at a time, beating well after each addition. Stir in pineapple then fold in coconut. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
2) Frosting: Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens. Fold in 1 container of Cool Whip. Frost cake and sprinkle top with coconut or toasted coconut.
* To toast coconut: Spread coconut in shallow pan. Bake at 350° for about 15 minutes, stirring frequently, until lightly browned. Or toast in dry skillet.
This sounds divine Martha, thanks for sharing!
Would love to print this recipe, but not sure how to do it w/o printing all the wonderful comments. The Pina Colada cake sounds yummy and I would love to make it for group of friends who meet every year in Puerto Vallarta, Mexico. Your help is greatly apppreciated and I just live your blog! Thanking you in advance! Deb
Deb-Highlight the recipe, then use copy (crtl-c), open a word doc, then paste (ctrl-v) and save the doc.
Hi Deb, Simply click the “print” button that appears above the thumbnail of the recipe (you’ll also see “save” and “email”). The print button will produce a printer-friendly version of the recipe that’s nice and clean.
ah! i like your creative name. this dessert is such a classic, never fails to disappoint!
I love brainstorming different pofe cake flavor combos, and yours looks heavenly! I must try it over the summer :)
What a mouth watering cake! I think sweetened condensed milk does magical things to everything it touches :)
I recently made an Oreo Poke Cake and it was quite fabulous. I’m a bit partial in that statement because I love chocolate and oreos so you can’t go wrong. The recipe is 1 box chocolate cake mix, 2 (4 ounce) packages of instant oreo pudding, 4 cups of milk and crushed oreos. Basically make a 13×9 chocolate cake and poke holes all over. Mix together the milk and 2 packages of instant oreo pudding and pour over the top of the cake. Top with crushed oreos.
I have heard of your X-rated cake before, but never attempted it. I think its about time that I do it!
My favorite poke cake is white cake mix with eagle brand and cream of coconut poured over. Then top with cool whip and coconut. Or do a chocolate cake but add almonds and shaved chocolate bar to the top.
I so remember this cake! yummy
The first time I ate this cake many years ago, I thought I would just about die on the spot. How can something be so simple yet so outrageously delicious? We call it the Heath Bar Cake, and my Better Than ______ Cake is more of a pudding affair :D
Oh my, look at this! Chocolate + Cool Whip. Be still my happy beating heart!
This was one of the first cakes I ever made. It is so yummy!
Thank goodness you changed the name. I HATED that original name!
This cake looks “supercious” (i guess this is not a real word, but this came straight to my mind! Since I don’t live in the USA, some things are unknown to me. What is “Cool Whip”?
Hi Chris, Cool Whip is a store-bought stabilized whipped topping. You could substitute stabilized whipped cream.
Thank you Michelle.
Nom nom, love that the ingredient list is so short, too!
Salted caramel!
You had me at sweetened condensed milk! Yum~
Love this recipe, except my recipe calls for a jar of hot fudge ice cream topping and a jar of caramel ice cream topping, no condensed milk. I may have to try it with the condensed milk sometime!
I remember the email recipe exchange. I so used to look forward to those. This cake does look better than anything! I’ve never had it but have seen it around. It looks heavenly.
Coffee ice cream is definitely the best!
I catered a wedding for 425 and the couple wanted Better Than . . . Cake – I made 27 of them. :)
Whoa!
I like this cake but love the one made like it but with yellow cake and crushed pineapple – goes by the same name. Love pineapple – cake, sundaes, shakes…. Should live in Hawaii!
i love pineapple, too! Would LOVE to get your recipe!!!!!
i would like your recipe, please!
Would love to get the recipe for the Pineapple poke cake, I am at
dak_72560@yahoo.com
Thank you,
Ann Fenner
Arkansas
I would love your recipe
that cake looks divine!
This cake is so good! I have a love/hate relationship with it though. This cake beat my entry in a baking contest a few years ago. I’m a little bitter. ;) But I wouldn’t turn down a slice! Poke cakes are the best. I’ve made several and so many more ideas for flavor combinations up my sleeve.
This cake DOES look better than anything!!
It is always a good idea to have a few quick dessert recipes up your sleeve – this one looks fantastic! I think I would sprinkle with chopped up reese’s cups to fuel my PB obsession!
This cake would be fantastic with a scoop of Coffee Heath Bar Crunch, another fave!
What a great cake and perfect for busy, hot summer days! I never do boxed cakes, but I would for this one! The flavors sound awesome!
I’m super excited for this cake recipe! It sounds amazing and I can’t believe there are so few ingredients! Pinned! ;-)
I wasn’t part of the recipe exchanges, but I remember my Mom was! And she used to make some of the best treats with the recipes she got. This looks so freaking good! Can’t wait to try!
This looks delicious!
I totally remember those emails!!!!!
This cake looks like the most amazing thing ever!
I definitely was part of those recipe exchanges, and actually got my favorite french onion soup recipe out of it! This cake looks awesome, and the simplicity of it has me sold! I’ll definitely be making this next time I reach for a good cake recipe!
My favorite poke cake is similar to this one except you pour a can of cream of coconut over the cake while warm. Frost with whipped topping or top each serving with a dollop of whipped cream. Tasts just like a Mounds Bar. Yum.
I love Mounds. Do you use a chocolate cake or white cake?
Definitely a chocolate cake for the “mounds bar” taste.
I’ve done this with a white cake, too – and it makes a very moist coconut cake….Simple and fabulous.
We’ve been calling this “Better than Birthday Cake” for years. I only make it twice a year–when requested on my girls’ birthdays. Delicious!!!
I look forward to checking my Brown Eyed Baker post each day. Thank you for enlivening each day!
here’s a “blast from the past” the pistachio cake… do you remember that one, If you need the recipe just holler, I’ll send it in an e-mail…;)
Hi I would love to have your recipe for pistachio cake
I would like to have your pistachio cake recipe, I love anything pistachio. Thank you
I would like to have this recipe too…pistachio cake…sounds yummy!
Pistachio cake recipe for me too please? :D
a little late but i love pistachios can you send me the recipe?! thanks!
I would love to try your pistachio cake recipe. I have a pistachio ice cream cake recipe if you’d like in return. Thanks
Has anyone tried this with German Chocolate cake mix?
I would luv to try your recipe. I luv Pistachios!!
I would love your pistachio cake recipe! Thank you!
Just found ur post would LOVE TO HAVE IT! Thanks!
would LOVE a pistachio cake recipe… was looking over this recipe for the billionth time and i always think the toffee bits in the pic look like pistachios. might mix 3/4 toffee with 1/4 pistachio as the topping for this cake recipe.
I’d lo the Pistachio Cake recipe, please.
Want you’re pistachio recipie
That definitely looks better than anything! Love it.
It’s a little but less rich but still delicious when you use German chocolate cake rather than devil’s food cake mix.
Love this cake but boy is it RICH…
Awesome cake! I don’t think I’ve ever been part of a recipe exchange like the one from early 2000s but I’m so glad you were able to retrieve this recipe. I’m really loving the simplicity of it because at the end of the day, you just want a chocolate cake to dive into, especially on Mondays!
Love the heath bar topping!
This looks so simple yet sensational! What would be a substitute if you couldn’t eat heath bars?
Crumbled up Reese’s pb cups would be good I bet!
Chopped up peanuts
I like both of those recommendations… chop up your favorite candy!
butterfinger bars work well. About The Same Texture
I always use Snickers. I’m not a huge fan of Heath bars. Everyone always loves the Snickers on it though!
Score bars!
I’ve had a version of this where a little bit of kahlua mixed with dark chocolate sauce were poured over the hot cake then after it cooled it was cut into small chunks and made into a trifle layered with the ingredients already listed with the addition of chocolate pudding. The toffee is just a little crunchy decorative bonus. In the Kahlua version you could crush the hard coffee candies.
OMG, Jana, that sounds fabulous.
i would love this full recipe, I cant find the one that I had but this sounds very similar.
I have always used two cold from the frig. candy bars – 1 nestle’s crunch and 1 Hershey bar and grated both over the cool whip
I like this name better than the R version and this looks yummy!! I did a recipe exchange via email once before but I never got a recipe sent back to me! Oh well!
LOL wouldn’t have thought a country that finds something in Las Vegas to be proud of could acually be prudish-!!! ;)
There are so many versions of this cake floating around on Pinterest – going under the Better Than… title as well as the Poke Cake title. I have neither recipe in my arsenal! And good for you for having a quickie boxed cake mix recipe for those times when you just need one! Like…after you move into a new house and are likely unpacking or before moving and you’re trying to clean out a pantry and have no time anyway :) Great flavors in yours!
It was way to sweet for me. I bought to work everyone love it. They request I make it again. It’s easy. Thank you for sharing.
This cake looks amazing!!! I actually tried doing an email recipe exchange once but none of my contacts responded! Darn them!!
Me too! i’ve done several of them and not one recipe came back to me. :-(
Never tried an email recipe exchange before because I don’t think anyone would want to participate with me. Oh, well. Cake looks great!