Almond Joy Poke Cake
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
This Almond Joy poke cake is a delicious treat with all the flavors of the classic Almond Joy candy bar. With a boxed cake mix as its base, this cake is not only irresistible, but also super easy to make.
Do you love Almond Joy candy bars as much as we do? If so, you’re really going to love this incredibly rich and moist Almond Joy Poke Cake recipe with its amazing chocolate, almond, and coconut combination.
Warm chocolate cake (or devil’s food cake) is drizzled with a delicious coconut topping, sprinkled with crunchy toasted almonds, and covered in a rich chocolate ganache. This sweet and decadent treat is the perfect dessert to satisfy your sweet tooth in a hurry.
This recipe is a little different from the usual cakes and brownies. It stays moist and delicious so your leftovers will be just as good the next day, making it perfect for parties and potlucks. Try this unique cake at your next party and it’s sure to be the star of your dessert table!
Why We Love This Recipe
Easy – This chocolate poke cake recipe, made with a simple box mix, is as easy to make as it is delicious!
Classic Flavor Combination – The almond, chocolate, and coconut flavor combo is a match made in heaven and tastes just like the candy bar!
Great for Parties – Make this recipe for any party or gathering and it’s guaranteed to be a hit. This moist chocolate cake is an easy crowd-pleasing dessert that’s perfect for any occasion.
Ingredients
- Devil’s food or dark chocolate cake mix
- Ingredients to prepare the boxed cake (Eggs, Oil, Water)
- Sweetened condensed milk
- Shredded coconut (sweetened)
- Sliced almonds, toasted
- Semisweet chocolate chips
- Heavy whipping cream
How to Make Almond Joy Poke Cake
Step 1: Preheat your oven to 350 degrees and prepare the cake batter according to the package directions.
Step 2: Pour batter into a lightly greased 9×13 baking dish. Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
Step 3: While the cake is baking, mix together the sweetened condensed milk and coconut.
Step 4: Remove the cake from the oven. While it’s still warm, use the end of a wooden spoon or a large straw to poke holes in the cake.
Step 5: Spread the condensed milk mixture over the warm cake. Sprinkle the toasted sliced almonds over the top and set aside to cool.
Step 6: Combine the chocolate chips and heavy cream in a microwave safe bowl. Microwave in 30 second intervals, stirring in between each interval, until the chocolate chips are melted and smooth.
Step 7: Drizzle the chocolate ganache all over the top of the cooled cake. Refrigerate until ready to serve.
Tips & Tricks
- Toast the almonds by placing them in a dry pan over medium low heat until just golden.
- For extra flavor, you can add coconut extract or almond extract to the coconut mixture. Just be careful because a little goes a long way.
- Be sure that the coconut mixture drops down into all the holes. This is what makes the cake so moist and delicious.
- To save time, skip the chocolate ganache and use chocolate fudge ice cream topping instead.
- Don’t skip chilling the cake. It gives the flavors time to melt together and also makes the cake easier to cut.
- If you like, add a dollop of Cool Whip or other whipped topping to each slice just before serving.
Refrigerate your leftover cake and it should keep for up to 4 days. Store it in an airtight container or cover it with plastic wrap.
Can I Make the Chocolate Cake from Scratch?
Sure, feel free to use your favorite chocolate cake recipe. On the other hand, if you’re short on time, you can skip the baking altogether and start with a store-bought cake.
More Delicious Poke Cake Recipes
If you liked this Almond Joy version, you’ll want to try these simple to make versions also!
Almond Joy Poke Cake
Equipment
- Hand mixer optional
- Stand mixer optional
Ingredients
- 1 box chocolate cake mix (15.25 ounces) or devils food cake mix
- 3 eggs
- ½ cup vegetable oil
- 1 cup water
- 14 ounces sweetened condensed milk
- 2 cups shredded sweetened coconut
- 1 cup sliced almonds toasted
- 12 ounce semisweet chocolate chips
- ½ cup heavy whipping cream
Instructions
- Preheat your oven to 350 degrees and prepare the cake batter according to the package directions.1 box chocolate cake mix (15.25 ounces), 3 eggs, ½ cup vegetable oil, 1 cup water
- Pour batter into a lightly greased 9×13 baking dish. Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, mix together the sweetened condensed milk and coconut.14 ounces sweetened condensed milk, 2 cups shredded sweetened coconut
- Remove the cake from the oven. While it’s still warm, use the end of a wooden spoon or a large straw to poke holes in the cake.
- Spread the coconut mixture over the warm cake. Sprinkle the toasted sliced almonds over the coconut mixture and set aside to cool.1 cup sliced almonds
- Combine the chocolate chips and heavy cream in a microwave safe bowl. Microwave in 30 second intervals, stirring in between each interval, until the chocolate chips are melted and smooth.12 ounce semisweet chocolate chips, ½ cup heavy whipping cream
- Drizzle the chocolate ganache all over the top of the cooled cake. Refrigerate until ready to serve and enjoy!
Notes
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @funmoneymom and follow on Pinterest @funmoneymom for more!
Let’s be friends!
Did you love this post? Make sure to comment below and let me know your thoughts! And don’t forget to follow on your favorite social network below!
