Air Fryer Chocolate Poke Cake

In a large mixing bowl, combine the Devil’s Food Cake Mix with the required additional ingredients (usually eggs, water, and vegetable oil) as specified on the box.

Mix until smooth, ensuring no lumps remain.

Use a round or square cake pan that fits comfortably inside your air fryer’s basket or on its rack. If the pan isn’t non-stick, consider lining it with parchment paper or lightly greasing it.

Pour the prepared cake batter into the pan, spreading it evenly. Optional: Add mini chocolate chips or Health bits on top of the cake batter.

Carefully place the cake pan inside the air fryer basket or on the air fryer tray.

Set the cooking time for 15-20 minutes, and air fryer temperature to 320 degrees F. Check around the 12-minute mark. Because air fryers vary, monitoring the cake is crucial to prevent overcooking. The cake is made when a toothpick or cake tester inserted into the center comes out mostly clean or with a few crumbs.

Once baked, remove the cake from the air fryer and let it cool for a few minutes.

Using the handle end of a wooden spoon or another similar utensil, poke holes all over the cake, spaced about an inch apart.

Evenly pour the sweetened condensed milk over the cake, ensuring it seeps into the holes.

Follow with the caramel ice cream topping, pouring it over the cake and allowing it to fill the poked holes.

Spread a layer of Cool Whip over the cake.

Sprinkle the Heath Bar Baking Bits on top for a crunchy contrast.

Refrigerate the cake for at least 2 hours, allowing the fillings to soak in and the cake to set.

Once chilled, slice the poke cake into portions and enjoy!