Butterscotch Poke Cake
Dive into indulgent decadence with this Butterscotch Poke Cake, a show-stopping dessert that's as easy to make as it is luscious to eat. This irresistible cake begins with a moist yellow cake base, baked to perfection and infused with rich butterscotch pudding that seeps into every bite. Topped with a dreamy layer of velvety whipped topping and a sprinkling of crunchy toffee bits, this dessert combines creamy, buttery, and crunchy textures in every forkful. Perfect for gatherings or when you’re craving a touch of nostalgia, this poke cake comes together with minimal effort and delivers maximum flavor. With just 20 minutes of prep time, it’s a no-fuss sweet treat that’s sure to be the star of your dessert table. Keywords: Butterscotch Poke Cake, easy dessert, pudding-filled cake, toffee topping, whipped topping, moist cake recipe.
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Ingredients
- 1 box Yellow cake mix
- 3 large Eggs
- 0.33 cup Vegetable oil
- 1 cup Water
- 2 3.4-ounce boxes Butterscotch pudding mix (instant)
- 4 cups Milk
- 1 8-ounce container Whipped topping (thawed)
- 1 cup Toffee bits
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Step 2
In a large mixing bowl, prepare the yellow cake mix according to the package instructions, typically mixing together the cake mix, eggs, vegetable oil, and water.
Step 3
Pour the cake batter into the prepared dish and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 4
Remove the cake from the oven and let it cool for 10 minutes.
Step 5
Using the handle of a wooden spoon or a similar tool, poke holes all over the surface of the cake (about 1-2 inches apart).
Step 6
In a medium bowl, whisk together the butterscotch pudding mixes and milk until smooth and thickened.
Step 7
Carefully pour the prepared pudding mixture over the cake, ensuring it fills the holes evenly. Use a spatula to smooth the top if needed.
Step 8
Allow the cake to cool completely, then refrigerate it for at least 2 hours to set.
Step 9
Once chilled, spread the whipped topping evenly over the cake.
Step 10
Sprinkle the toffee bits generously over the whipped topping for a crunchy, sweet finish.
Step 11
Slice the cake into squares and serve cold. Enjoy!
Nutrition Facts
| Serving size | (2417.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5065.3 |
| Total Fat 240.7g | 0% |
| Saturated Fat 98.5g | 0% |
| Polyunsaturated Fat 45.0g | |
| Cholesterol 725.8mg | 0% |
| Sodium 4102.9mg | 0% |
| Total Carbohydrate 674.1g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 469.0g | |
| Protein 82.0g | 0% |
| Vitamin D 552.4IU | 0% |
| Calcium 1932.0mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 2388.5mg | 0% |
Source of Calories