Toffee Butterscotch Poke Cake is a rich and indulgent dessert that combines moist cake, creamy butterscotch pudding, and crunchy toffee bits for a heavenly treat. Perfect for gatherings, celebrations, or when you’re craving a sweet, decadent dessert, this poke cake is as easy to make as it is delicious. Each bite is bursting with caramelized sweetness and buttery richness, making it a guaranteed crowd-pleaser!

Ingredients

For the Cake

• 1 box (15.25 oz / 432 g) yellow cake mix
• Ingredients required for the cake mix (eggs, oil, and water, as per package instructions)

For the Filling

• 1 package (3.4 oz / 96 g) instant butterscotch pudding mix
• 2 cups (480 ml) cold milk

For the Topping

• 1 container (8 oz / 225 g) whipped topping, thawed (like Cool Whip)
• 1/2 cup (100 g) toffee bits or crushed toffee candy bars
• Optional garnish: caramel drizzle or extra toffee bits

Directions

Step 1: Bake the Cake

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the yellow cake mix according to the package instructions. Pour the batter into the prepared dish and bake as directed, usually 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 2: Prepare the Pudding

3. While the cake is baking, whisk together the butterscotch pudding mix and cold milk in a medium bowl until smooth. Let it sit for 5 minutes to thicken.

Step 3: Poke the Cake

4. Once the cake is done baking, let it cool slightly, about 10 minutes. Use the handle of a wooden spoon or a similar tool to poke holes all over the cake, spacing them about 1 inch apart.

Step 4: Fill the Cake

5. Pour the prepared butterscotch pudding evenly over the cake, spreading it with a spatula to ensure the pudding fills the holes. Refrigerate the cake for at least 1 hour to allow the pudding to set.

Step 5: Add the Topping

6. Once the cake has chilled, spread the whipped topping evenly over the pudding layer. Sprinkle the toffee bits generously over the top.

Step 6: Serve

7. For an extra touch, drizzle caramel sauce over the cake before serving. Slice into squares and enjoy!

Notes

• Make-ahead: This cake can be made a day in advance. It tastes even better after sitting in the refrigerator overnight.
• Substitutions: Swap the yellow cake mix for butter pecan or vanilla cake mix for a flavor twist.
• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

Conclusion

Toffee Butterscotch Poke Cake is the ultimate dessert for lovers of sweet, caramelized flavors. Its combination of moist cake, creamy pudding, and crunchy toffee makes every bite a delight. Try this easy recipe today and impress your friends and family with this irresistible treat!

No ratings yet

Toffee Butterscotch Poke Cake

This delicious Toffee Butterscotch Poke Cake is a sweet treat perfect for any occasion. Moist and flavorful, topped with creamy frosting.

Prep : 10 Total : 25 minutes

Rate Pin Rate Recipe Email Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsalted butter softened
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 3 pieces eggs at room temperature
• 1 cup milk whole milk preferred
• 1 teaspoon vanilla extract

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well with each addition. Stir in the vanilla.
• Combine the flour, baking powder, and salt; gradually stir into the creamed mixture alternately with the milk.
• Pour batter into prepared pan. Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.

Notes

For an extra touch, try adding crushed toffee pieces on top before serving.