Toffee Butterscotch Poke Cake

The Toffee Butterscotch Poke Cake is a luxurious, crowd-pleasing dessert that’s perfect for any occasion. Its moist cake base, rich butterscotch filling, and crunchy toffee topping come together in a symphony of flavors and textures. The best part? This indulgent treat is incredibly easy to prepare, making it a favorite for home bakers and dessert enthusiasts alike. Whether you’re hosting a party, attending a potluck, or simply treating yourself, this cake is guaranteed to be a hit.

Ingredients

For the Cake:

• 1 box yellow cake mix (plus the ingredients listed on the box: eggs, oil, and water)
• 1 cup instant butterscotch pudding mix
• 2 cups whole milk

For the Filling:

• 1 can sweetened condensed milk (14 oz)
• 1 cup butterscotch sauce (store-bought or homemade)

For the Topping:

• 1 container whipped topping (like Cool Whip, 8 oz)
• ½ cup crushed toffee bits (such as Heath bits)
• Optional: additional butterscotch sauce for drizzling

Instructions

Step 1: Bake the Cake

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the yellow cake mix according to the package instructions, using the specified eggs, oil, and water. Mix until smooth and pour the batter into the prepared baking dish.
3. Bake for 28-32 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.

Step 2: Poke and Fill

1. While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes evenly across the surface. Ensure the holes are spaced about an inch apart and are deep enough to absorb the filling.
2. In a small bowl, combine the sweetened condensed milk and butterscotch sauce until smooth. Slowly pour this mixture over the cake, allowing it to seep into the holes. Use a spatula to spread it evenly if needed.

Step 3: Prepare the Pudding Layer

1. In a separate bowl, whisk together the instant butterscotch pudding mix and milk until the pudding thickens. Spread the pudding evenly over the cake, creating a creamy layer.
2. Cover the cake with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld and the filling to set.

Step 4: Add the Final Touches

1. After the cake has chilled, spread the whipped topping evenly over the pudding layer.
2. Sprinkle crushed toffee bits generously over the whipped topping. If desired, drizzle extra butterscotch sauce over the top for added flavor and visual appeal.

Step 5: Serve and Enjoy

1. Slice into squares and serve chilled. Store leftovers in the refrigerator for up to 3 days in an airtight container.

Cooking Notes

1. Poking Tips: Make sure the holes are wide and deep enough to allow the filling to fully saturate the cake. This ensures a moist, flavorful result.
2. Homemade Butterscotch Sauce: For a richer flavor, make your own butterscotch sauce by combining butter, brown sugar, heavy cream, and vanilla extract.
3. Whipped Topping Alternative: Swap Cool Whip with homemade whipped cream for a fresher taste. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

Variations

1. Chocolate-Toffee Twist: Replace the yellow cake mix with chocolate cake mix and use chocolate pudding instead of butterscotch. The result is a decadent chocolate-toffee poke cake.
2. Caramel Delight: Substitute the butterscotch sauce with caramel sauce and pair it with vanilla pudding for a sweet caramel version.
3. Nutty Addition: Add chopped pecans or walnuts to the topping for a nutty crunch. This pairs beautifully with the toffee bits.
4. Seasonal Touch: Incorporate a sprinkle of cinnamon or nutmeg into the cake batter for a warm, autumn-inspired flavor.

Frequently Asked Questions

Q: Can I make this cake ahead of time?
A: Absolutely! This cake is ideal for preparing in advance. Make it the night before and refrigerate it. The flavors will deepen, and the cake will become even more delicious.

Q: Can I freeze the cake?
A: Yes, you can freeze the cake without the whipped topping. Wrap the cake tightly in plastic wrap and store it in the freezer for up to 3 months. When ready to serve, thaw it in the refrigerator and add the whipped topping and toffee bits.

Q: What can I use if I don’t have butterscotch pudding mix?
A: Vanilla pudding mix is a good substitute. Add a few drops of butterscotch or caramel extract to mimic the flavor.

Q: Can I use a homemade cake instead of a mix?
A: Yes, a homemade yellow or vanilla cake works wonderfully. Just ensure it’s baked in a 9×13-inch pan for proper layering.

Q: Are there gluten-free options?
A: Use a gluten-free cake mix and ensure all other ingredients, like the pudding mix, are certified gluten-free.

The Toffee Butterscotch Poke Cake is a decadent dessert that combines simplicity and indulgence in every bite. With its moist cake, creamy layers, and crunchy topping, it’s destined to become a favorite in your recipe collection. Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this cake is sure to impress. Make it today and let its rich flavors captivate your taste buds!