"Take 5" Poke Cake

"Take 5" Poke Cake

What is your all-time favorite Halloween candy? Take 5 candy bars are my absolute favorite candy! Where I live they aren't really available in many stores throughout the year, but the one time of year that I find them everywhere is during Halloween! I always buy several bags, and mostly are for me to stash for myself rather than to give out, haha.

Last year, I posted "Take 5" Brownies for you to enjoy and this year I'm giving you another incredible recipe: "Take 5" Poke Cake that was originally created by Hayley from the Domestic Rebel.

This recipe is incredibly easy as it uses a boxed cake mix and bottled caramel sauce. The original recipe calls for store bought whipped cream, but I decided to make my own whipped cream because I think it adds something a little extra to an already special treat. But if you just want to use the store bought, just substitute an 8 oz. container!

So when you see those bags of "Take 5" at the grocery store this Halloween, make sure you buy two bags-- one to enjoy for yourself (especially if you haven't tried these devilish little treats before!) and another to make this cake. And maybe a third bag for trick-or-treaters! If you like sweet and salty, chocolately and peanut-buttery desserts, then this cake definitely won't dissapoint!

"Take 5" Poke Cake
Adapted from The Domestic Rebel

1 (18.25 oz.) box chocolate cake mix, plus ingredients on back of box
1 (14 oz) can sweetened condensed milk
1/4 c. creamy peanut butter
1 1/2 c. heavy cream
3/4 c. powdered sugar
About 10 miniature "Take 5" candy bars, roughly chopped
Caramel sundae sauce, for drizzling


Preheat oven to 350 degrees F.

Prepare cake mix according to instructions on back of box, then pour batter into a greased 13 x 9 inch baking pan. Bake according to package directions, then cool completely.

In a medium bowl, combine the sweetened condensed milk with the peanut butter until smooth. (If the mixture seems too thick, you can microwave the mixture in a microwave safe bowl in 10-second increments until smooth and slightly runny.)

Poke shallow holes throughout the cooled cake, then pour the peanut butter/milk mixture on top, filling in all the holes.

In another medium sized bowl, whip the heavy cream on high speed until stiff peaks form. Fold in the powdered sugar (careful not to overmix).

Spread the whipped cream on top of the cake in an even layer. Refrigerate the cake for at least 4 hours, but recommended overnight.

Once the cake has set, sprinkle the top of the cake with the chopped Take 5 candy bits, then drizzle with the caramel sauce over the top.


Makes about 24 servings