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How to Make Toffee Butterscotch Poke Cake

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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.