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!
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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
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- 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
- 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
- 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
- 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
- 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
- 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!
Frequently Asked Questions
Can I make this Toffee Butterscotch Poke Cake ahead of time, and if so, how far in advance?
Yes, this cake is perfect for making ahead! You can bake the cake, poke it, and fill it with the butterscotch pudding a day in advance. Store it, covered, in the refrigerator. Add the whipped topping and toffee bits just before serving to prevent the topping from becoming soggy. The cake actually tastes even better after sitting in the refrigerator overnight, allowing the flavors to meld.
Are there any ingredient substitutions I can make for this Toffee Butterscotch Poke Cake?
Absolutely! You can swap the yellow cake mix for butter pecan or vanilla cake mix for a different flavor profile. For the whipped topping, you can use homemade whipped cream, but be sure to sweeten it to your preference. If you don’t have toffee bits, you can crush toffee candy bars, or even substitute with chopped nuts like pecans or walnuts for a different texture and flavor.
How do I know when the cake is perfectly baked and ready for the poke and filling?
The cake is done baking when it pulls away slightly from the sides of the pan and the top is golden brown. The most reliable test is to insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking, as this can result in a dry cake. Allow the cake to cool slightly before poking the holes.
Can I double or triple this Toffee Butterscotch Poke Cake recipe to serve a larger crowd?
Yes, you can easily scale up this recipe! For a doubled recipe, use a 9×13 inch baking dish or two, or a larger baking pan. You might need to increase the baking time by a few minutes, so keep an eye on the cake and check for doneness with a toothpick. Adjust the amount of pudding and whipped topping accordingly. When tripling the recipe, consider baking in multiple pans or a larger commercial-sized baking sheet.
What are the nutritional highlights of this Toffee Butterscotch Poke Cake?
This cake offers carbohydrates from the cake and sugar, providing energy. Milk in the pudding adds calcium and protein. While the primary ingredients are not particularly high in vitamins and minerals, the cake can be considered a source of enjoyment and a treat to be enjoyed in moderation. The toffee bits add a bit of crunch and flavor.
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
Ingredients
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.
