I’m going to come right out and admit something….I will use ANY excuse possible to bake. Is it Arbor Day? Let’s bake some cookies. It’s the 11th anniversary of our fourth date! Time for a cheesecake! So today, it’s a Wednesday – let’s eat cake!

This cake absolutely delighted my kids. What kid doesn’t love something that’s covered in sprinkles? It’s an ooey-gooey poke cake with all the taste of your favorite sundae. (And, it’s delicious!)

ice cream sundae cake


1 vanilla cake mix (plus water, oil, and eggs called for on box)

chocolate syrup or hot fudge sauce

1 small can sweetened condensed milk

caramel or butterscotch sauce (I used Smuckers Caramel)

Whipped Cream (I highly recommend Cool Whip Frosting – look for it in the freezer next to the regular Cool Whip.)


chocolate chips, chopped nuts, candies, maraschino cherries (optional, but fun for “toppings” for your sundae)

To Prepare

1. Preheat your oven to 350 degrees.

2. Bake your cake mix as directed in a 13×9 pan.

3. Allow the cake to cool for about 10 minutes, and then poke holes all over the top of the cake using the end of a wooden spoon.

4. Drizzle the can of sweetened condensed milk on top, allowing it to soak into the holes. Next, drizzle in the chocolate sauce or hot fudge. Finally, drizzle on the caramel topping.

5. Refrigerate the cake for at least an hour. (This cake is best when you allow it to sit for a bit, letting the sauces soak into the cake.)

6. Frost with the whipped cream frosting, and then top with all of your favorite sundae toppings.

Enjoy this sweet treat – for ANY reason! (Because there’s always a good reason to bake!)

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