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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
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.
Pour the cake batter into the prepared dish and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for 10 minutes.
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).
In a medium bowl, whisk together the butterscotch pudding mixes and milk until smooth and thickened.
Carefully pour the prepared pudding mixture over the cake, ensuring it fills the holes evenly. Use a spatula to smooth the top if needed.
Allow the cake to cool completely, then refrigerate it for at least 2 hours to set.
Once chilled, spread the whipped topping evenly over the cake.
Sprinkle the toffee bits generously over the whipped topping for a crunchy, sweet finish.
Slice the cake into squares and serve cold. Enjoy!
Nutrition Facts
Calories |
5065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.7 g | 309% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 45.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4103 mg | 178% | |
| Total Carbohydrate | 674.1 g | 245% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 469.0 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 1932 mg | 149% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2388 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
