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Gluten Free Poke Cake

I am in love with this Gluten Free Poke Cake. This is one of my favorite dessert recipes to make when we are expecting company or going to potluck.

Gluten Free Poke Cake

To make this gluten free poke cake it is easy! My friend Krystal shared this version with me. She used a gluten free chocolate cake mix. However, you can use any chocolate cake mix if you want to make this dessert gluten filled. You can also sub another cake mix flavor that you have on hand. I have prepared it with vanilla cake mix before when I didn’t have a chocolate one on hand.

Simply bake the cake mix according to the box directions. As soon as it comes out of the oven use a wooden spoon handle and poke holes in it. Do not let it cool before poking the cake.

Gluten Free Poke Cake

Next pour a can of sweetened condensed milk all over (spread with the wooden spoon.) Finally pour caramel topping all over top of the cake or you can use butterscotch flavored topping. Put the cake in the fridge for 2 hours. Then spread whipped topping over it. Top with crushed up Heath bars. Refrigerate again for 1 hour and then enjoy.

Trust me you are going to fall in love with this Gluten Free Poke Cake. It makes a really sweet and delicious dessert that everyone (even those who eat gluten) will enjoy. No one can ever guess this is gluten free when my friend makes it.

Gluten Free Poke Cake

I am in love with this Gluten Free Chocolate Poke Cake. This is one of my favorite dessert recipes to make when we are expecting company or going to potluck.
Print Recipe
Prep Time:5 mins
Cook Time:35 mins

Equipment

  • 9x13 pan

Ingredients

  • 1 box Gluten Free Cake Mix plus ingredients to mix cake
  • 1 8 oz. container whipped topping
  • 1 bottle caramel sauce
  • 1 bag heath baking chips
  • 1 can 14 oz. sweetened condensed milk

Instructions

  • Bake cake according to the box directions in a 9x13 pan.
  • As soon as cake comes out of the oven use a wooden spoon handle and poke holes in it.
  • Next pour a can of sweetened condensed milk all over (spread with the wooden spoon.)
  • Pour caramel topping all over top of the cake or you can use butterscotch flavored topping.
  • Put the cake in the fridge for 2 hours.
  • Then spread whipped topping over it. Top with crushed up Heath bars or crushed heath baking chips.
  • Refrigerate again for 1 hour and then enjoy.
Servings: 10 people
Author: Krystal Kelley
Cost: $6

Gluten Free Desserts:

Gluten Free Lemon Blueberry Cake

Gluten Free and Dairy Free German Chocolate Cake

Gluten Free Creamy Banana Pudding Recipe

Best Gluten Free Muffins Ever

Gluten Free Peanut Butter Kiss Cookies

Gluten Free Margarita Cake

 

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