Toffee Butterscotch Poke Cake is a delightful dessert that combines the rich flavors of butterscotch and toffee with a moist, tender cake. This cake is soaked with butterscotch pudding, creating pockets of creamy sweetness throughout, and topped with whipped cream and crunchy toffee bits. Perfect for any celebration or simply as a sweet treat, this cake is sure to impress and satisfy any sweet tooth.

The first time I made Toffee Butterscotch Poke Cake was for my husband’s birthday. He’s a huge fan of anything butterscotch, so I wanted to surprise him with a cake that combined his favorite flavors. The moment he took his first bite, his eyes lit up, and I knew I had a winner. Now, this cake is a regular request for birthdays, holidays, and any time we want to indulge in something special. It’s not just a cake; it’s a celebration of all things sweet and delicious, bringing joy and smiles with every slice.

Why You’ll Love Toffee Butterscotch Poke Cake

1. Rich and Flavorful: The combination of butterscotch and toffee creates a deliciously rich and indulgent flavor profile.
2. Moist and Tender: The poke cake technique ensures every bite is moist and filled with creamy butterscotch goodness.
3. Easy to Make: With simple ingredients and steps, this cake is perfect for both novice and experienced bakers.
4. Perfect for Celebrations: Ideal for birthdays, holidays, or any occasion that calls for a show-stopping dessert.

Ingredients Notes For Toffee Butterscotch Poke Cake

1. Cake Mix: A yellow or butter cake mix serves as the base for this recipe.
2. Butterscotch Pudding: Instant butterscotch pudding mix adds creamy pockets of flavor throughout the cake.
3. Toffee Bits: Crunchy toffee bits provide texture and an extra layer of sweetness.
4. Whipped Topping: A light and fluffy topping that balances the richness of the cake and pudding.

• Pin

Recipe Steps

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Prepare Cake: Mix and bake the cake according to the package directions. Once baked, let it cool for about 10 minutes.
3. Poke Holes: Using the handle of a wooden spoon or a large fork, poke holes all over the cake, about an inch apart.
4. Prepare Pudding: In a medium bowl, whisk together the instant butterscotch pudding mix and milk until it begins to thicken.
5. Pour Pudding: Pour the pudding mixture evenly over the cake, making sure it fills the holes.
6. Chill: Refrigerate the cake for at least 2 hours, allowing the pudding to set and soak into the cake.
7. Top with Whipped Topping: Spread the whipped topping over the chilled cake in an even layer.
8. Add Toffee Bits: Sprinkle the toffee bits generously over the whipped topping.
9. Serve: Slice and serve the cake chilled, enjoying the layers of flavor and texture.

Storage Options

• Refrigerator: Store the cake in an airtight container in the refrigerator for up to five days.
• Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to three months. Thaw in the refrigerator before serving.

Variations & Substitutions

1. Different Puddings: Try using chocolate or vanilla pudding for a different flavor twist.
2. Nut Topping: Add chopped pecans or walnuts for an added crunch and nutty flavor.
3. Homemade Whipped Cream: Substitute store-bought whipped topping with homemade whipped cream for an extra touch of freshness.

Frequently Asked Questions

Q: Can I make this cake from scratch instead of using a cake mix?

A: Yes, you can use your favorite homemade yellow or butter cake recipe as a base.

Q: How do I prevent the cake from becoming soggy?

A: Ensure the cake is baked fully and cooled slightly before adding the pudding. Refrigerating the cake helps set the pudding and prevents sogginess.

Q: Can I add caramel sauce to this cake?

A: Absolutely! Drizzle caramel sauce over the whipped topping and toffee bits for an extra layer of flavor.

How to Make Toffee Butterscotch Poke Cake

No ratings yet

Rate this Recipe Pin this recipe for later! Share The Yum On Facebook

Print Recipe

Ingredients

• Cake
• 1 box yellow cake mix plus ingredients required on the box: eggs, oil, water
• 1 14 oz can sweetened condensed milk
• 1 12 oz jar butterscotch ice cream topping
• Topping
• 1 8 oz container of whipped topping (such as Cool Whip), thawed
• 1/2 cup of butterscotch chips
• 1/2 cup of toffee bits

Instructions

• Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the yellow cake mix according to the package instructions. Pour the batter into a 9x13-inch baking dish and bake as directed on the box. Allow the cake to cool slightly after baking.
• Poke the Cake: Using the handle of a wooden spoon or a similar tool, poke holes all over the surface of the warm cake, spacing them about 1 inch apart.
• Add the Filling: In a medium bowl, mix the sweetened condensed milk and the butterscotch ice cream topping until well combined. Pour this mixture evenly over the cake, making sure it fills the holes.
• Chill: Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until the filling is absorbed and the cake is thoroughly chilled.
• Add the Topping: Once the cake is chilled, spread the thawed whipped topping evenly over the surface.
• Sprinkle the Toppings: Sprinkle the butterscotch chips and toffee bits evenly over the whipped topping.
• Serve: Slice and serve the cake chilled. Store any leftovers in the refrigerator.

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin this recipe for later! Share The Yum On Facebook